Teriyaki Chicken Thighs

Yield: 8 servings
Preparation Time: 15 minutes
Cooking Time: 40 minutes


  • ½ cup rice vinegar
  • 5 tablespoons honey
  • 1/3 cup soy sauce
  • ¼ cup sesame oil, toasted
  • 3 tablespoons chili garlic sauce
  • 3 tablespoons minced garlic
  • Salt and freshly ground black pepper, to taste
  • 8 skinless, boneless chicken thighs
  • 1 tablespoon sesame seeds


  1. In a bowl, add all ingredients except chicken thighs and sesame seeds and beat until well combined.
  2. In a large plastic zipper bag, add half of marinade and chicken thighs.
  3. Seal the bag and shake to coat well.
  4. Refrigerate for at least 1 hour, turning bag twice.
  5. Reserve remaining marinade in refrigerator until using.
  6. Preheat oven to 425 degrees F.
  7. In a small pan, add reserved marinade over medium heat and bring to a boil.
  8. Cook for about 3-5 minutes, stirring occasionally.
  9. Remove from heat and keep aside to cool slightly.
  10. Remove the chicken from the bag and discard excess marinade.
  11. Arrange chicken thighs into a 9x13-inch baking dish in a single layer and coat with 1/3 of the cooked t marinade.
  12. Bake for about 30 minutes, coating with the cooked marinade slightly after every 10 minutes.
  13. Remove from oven and keep aside for about 10 minutes.
  14. Meanwhile, place pan of remaining marinade over medium heat and cook for about 1-2 minutes.
  15. Garnish chicken thighs with sesame seeds and serve alongside marinade.

Nutritional Information per Serving:

Calories: 340
Fat: 13.5g
Saturated Fat: 3.3g
Sodium: 823mg
Carbohydrates: 13g
Dietary Fiber: 0.3g
Sugar: 11.1g
Protein: 39.1g