1-Getting started with bone in teriyaki chicken thighs is easier than you might think, and this guide walks you through each part. Begin by prepping your ingredients to ensure everything goes smoothly from the start. The process features 2 pounds (approximately 900 grams) of bone-in, skin-on chicken thighs coated with 3/4 cup (about 180 ml) of teriyaki sauce, divided for marinating and glazing.

2-First, marinate the chicken with half of the teriyaki sauce for about 10 minutes to let those flavors seep in. Then, preheat your oven to 400°F (200°C) and line a rimmed baking sheet with foil and spray it with nonstick cooking spray for easy cleanup. Arrange the marinated chicken thighs skin side up on the baking sheet and pour the remaining teriyaki sauce over them.

3-Prepare the chicken by patting it dry and trimming any excess fat to promote crisp skin and even cooking.

4-Mix soy sauce, mirin, brown sugar, garlic, ginger, and sesame oil to create a balanced teriyaki marinade, incorporating the base for your sauce.

5-Marinate the chicken thighs in the teriyaki sauce for at least 30 minutes, though 10 minutes works well for quick absorption.

6-Preheat oven to 400°F (200°C) and place the baking sheet on the center rack; bake for 15 minutes until the chicken is mostly cooked and the sauce bubbles.

7-Flip the chicken, spoon the pan sauce over the top, and move the sheet to the top broiler rack.

8-Broil for 4 to 5 minutes, rotating halfway to get that caramelized, golden-brown skin, which adds a crispy finish.

9-After removing from the oven, drizzle with any reserved teriyaki sauce and sprinkle with 2 thinly sliced green onions for a fresh touch.

10-Once done, let it rest a bit before serving with sides like cooked rice or steamed vegetables such as cabbage or bok choy. Bone-in thighs enhance flavor and juiciness, making this method ideal. You can also add toasted sesame seeds if you like.