Go Back
To make this dish, you need: - 4 chicken thighs, bone-in, skin-on - 1/4 cup low-sodium soy sauce - 1/4 cup honey - 2 tablespoons rice vinegar - 2 tablespoons sesame oil These chicken thighs give great flavor. The bone and skin add moisture. The soy sauce brings saltiness, while honey adds sweetness. The marinade is key to a tasty meal. Here’s what you need: - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 teaspoon red pepper flakes (optional, for spice) Garlic and ginger both add depth. They bring warmth and a little zing. Red pepper flakes can give you a kick. You can skip them if you want less heat. Veggies add color and crunch. Use these: - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 cup snap peas These choices are fresh and vibrant. Broccoli and snap peas stay crisp when baked. Red bell pepper adds sweetness and color. Together, they make the dish more balanced and healthy. To start, gather your ingredients. You need low-sodium soy sauce, honey, rice vinegar, sesame oil, minced garlic, fresh ginger, and red pepper flakes. In a bowl, mix all these ingredients. Whisk them well until they blend. This marinade gives the chicken its sweet and savory taste. Take your chicken thighs. Place them in a large zip-top bag or a bowl. Pour the teriyaki marinade over the chicken. Make sure each piece is coated well. For the best flavor, let them marinate for at least 30 minutes. If you have time, two hours in the fridge works even better. Once the chicken is marinated, it’s time to prepare the sheet pan. Preheat your oven to 400°F (200°C). Take a large sheet pan and arrange the marinated chicken thighs skin-side up. Don’t forget to leave some space between each piece. This allows them to cook evenly. Now, let’s cook! Bake the chicken in the oven for 25 to 30 minutes. The chicken should reach an internal temperature of 165°F (74°C). For extra crispiness, switch the oven to broil for the last five minutes. Watch it closely to avoid burning. Once done, let the chicken rest for a few minutes before serving. Marinating is key for great flavor. Use a mix of soy sauce, honey, and sesame oil. Let the chicken soak up the marinade for at least 30 minutes. If you have time, go for 2 hours. This gives the chicken a deeper taste. Always make sure the chicken is well-coated. You can use a zip-top bag or a bowl for this. Crispy skin is a must for this dish. Bake the chicken skin-side up on the sheet pan. Use a high oven temp of 400°F (200°C) for best results. In the last 5 minutes of cooking, switch to broil. This will help crisp the skin even more. Keep a close eye on it to avoid burning. Presentation matters! Serve the chicken on a platter with the veggies around it. Drizzle any leftover teriyaki sauce over the top. Add sesame seeds and sliced green onions for extra flavor. This not only looks good but also tastes great. You can pair it with rice or noodles for a full meal. Enjoy your colorful dish! {{image_2}} You can mix up the veggies in this dish. Try adding carrots, zucchini, or asparagus. They add color and flavor. You can also use bell peppers in different colors. Each vegetable brings a unique taste. Get creative with your choices! Aim for veggies that roast well and stay crunchy. If you want a change from chicken, use tofu or salmon. Tofu absorbs the teriyaki sauce well. It gives a nice texture and flavor. Salmon cooks quickly and pairs great with teriyaki. You can also use pork or beef. Just adjust the cooking time for different proteins. Enhance the teriyaki flavor by adding spices. Try garlic powder or onion powder. They deepen the taste without much effort. For extra heat, mix in more red pepper flakes or some Sriracha. You can also drizzle sesame sauce or hoisin sauce for a twist. Don't forget to add fresh herbs like cilantro or basil for fresh notes! After you enjoy your sheet pan teriyaki chicken thighs, store leftovers for later. Place the chicken and veggies in an airtight container. They will stay fresh for up to three days in the fridge. For best taste, cool them first, then seal tightly. To reheat, use your oven for the best results. Preheat it to 350°F (175°C). Place the chicken and veggies on a baking sheet. Heat for about 15 minutes or until warm. You can also use a microwave, but the oven keeps the chicken skin crispy. If you want to save some for a later meal, freezing works well. Wrap the chicken and veggies tightly in plastic wrap. Then, put them in a freezer bag. They can last for up to three months. To enjoy, thaw overnight in the fridge and reheat as mentioned above. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Adjust the cooking time to about 20-25 minutes. You want the internal temperature to reach 165°F (74°C). Boneless thighs will still soak up the teriyaki flavor well. The best way to check if the chicken is done is to use a meat thermometer. Insert it into the thickest part of the thigh. It should read 165°F (74°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. The skin should also be crispy and golden brown. Teriyaki chicken thighs pair well with many sides. Here are some ideas: - Steamed rice or jasmine rice - Quinoa or brown rice - Stir-fried vegetables - A fresh salad with sesame dressing - Noodles tossed in soy sauce and veggies These sides will complement the sweet and savory flavors of the chicken. You now have a full guide to making teriyaki chicken thighs. We covered the main ingredients, marinade components, and tasty vegetable additions. I walked you through the steps to prepare, marinate, and cook the chicken perfectly. I shared tips for the best crispy skin and serving ideas. Plus, you learned about variations, storage tips, and answered common questions. Enjoy making this dish! It’s simple, tasty, and sure to please everyone. Happy cooking!

Sheet Pan Teriyaki Chicken Thighs

Savor the mouthwatering flavors of sweet and sticky teriyaki chicken thighs! Perfectly marinated in a delicious blend of soy sauce, honey, and garlic, this one-pan recipe pairs tender chicken with vibrant veggies like broccoli and bell peppers. It's simple enough for a weeknight dinner and impressive enough for guests. Want to create a meal that’s sure to delight? Click through for the full recipe and tips!
Print Recipe Pin Recipe

Ingredients
  

4 chicken thighs, bone-in, skin-on

1/4 cup low-sodium soy sauce

1/4 cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon red pepper flakes (optional, for spice)

2 cups broccoli florets

1 red bell pepper, sliced

1 cup snap peas

Sesame seeds, for garnish

Green onions, sliced, for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using) until well combined.

      Place the chicken thighs in a large zip-top bag or a bowl. Pour the teriyaki marinade over the chicken, making sure they are well-coated. Let marinate for at least 30 minutes, or up to 2 hours in the refrigerator for more flavor.

        On a large sheet pan, arrange the marinated chicken thighs skin-side up.

          In a separate bowl, toss the broccoli, red bell pepper, and snap peas with a drizzle of oil and a pinch of salt. Spread the vegetables around the chicken on the sheet pan.

            Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the skin is crispy.

              In the last 5 minutes of baking, switch the oven to broil to crisp up the chicken skin even more, watching closely to avoid burning.

                Once done, remove from oven and let rest for a few minutes.

                  Sprinkle with sesame seeds and sliced green onions for added flavor and crunch before serving.

                    Prep Time, Total Time, Servings: 30 min | 1 hr | 4 servings

                      - Presentation Tips: Serve the chicken thighs on a large platter, with vegetables arranged around them. Drizzle any remaining teriyaki sauce over the top and add extra sesame seeds and green onions for a vibrant finish.