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Sheet-Pan Teriyaki Chicken Thighs with Sesame Vegetables

By America's Test Kitchen

Published on September 11, 2020

Time

1¼ hours

Yield

Serves 4

Sheet-Pan Teriyaki Chicken Thighs with Sesame Vegetables

Ingredients

8 (5- to 7-ounce) bone-in chicken thighs, trimmed2 tablespoons vegetable oil 1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips8 ounces shiitake mushrooms, stemmed and sliced thin3 garlic cloves, minced1 tablespoon grated fresh ginger 8 ounces snap peas, strings removed5 tablespoons mirin 5 tablespoons soy sauce ¼ cup water 3 tablespoons sugar 2 teaspoons cornstarch ⅛ teaspoon red pepper flakes 1 tablespoon toasted sesame oil 1 tablespoon toasted sesame seeds ½ teaspoon salt

Before You Begin

Serve with white rice. Be sure to use bone-in chicken thighs for this recipe; do not substitute chicken breasts. You can substitute 5 tablespoons white wine or sake mixed with 5 teaspoons sugar for the mirin. Depending on your wire rack, you may need to place parchment paper underneath the vegetables to prevent them from falling through.

Instructions

  1.  Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet lined with aluminum foil. Make 3 diagonal slashes through skin of each thigh with sharp knife (do not cut into meat). Brush chicken with 1 tablespoon vegetable oil. Lay chicken, skin side up, on half of prepared rack and roast for 20 minutes.
  2.  Toss bell pepper and mushrooms in bowl with remaining 1 tablespoon vegetable oil, half of garlic, and half of ginger. Spread vegetables over empty side of rack and continue to roast for 10 minutes. Sprinkle snap peas over vegetables and continue to roast until chicken registers 165 degrees and vegetables start to brown, about 10 minutes.
  3.  Remove sheet from oven. Adjust oven rack 8 inches from broiler element and heat broiler. Broil chicken and vegetables until well browned and registers 175 degrees, 3 to 5 minutes.
  4.  While chicken and vegetables broil, combine mirin, soy sauce, water, sugar, cornstarch, pepper flakes, remaining garlic, and remaining ginger in bowl and microwave, whisking occasionally, until thickened, 3 to 5 minutes.
  5.  Remove sheet from oven, brush chicken with 3 tablespoons of sauce, and let rest for 5 minutes. Transfer vegetables to clean bowl, toss with sesame oil, sesame seeds, and salt. Serve vegetables and chicken with remaining sauce.
Sheet-Pan Teriyaki Chicken Thighs with Sesame Vegetables
Styling by Marie Piraino.

Sheet-Pan Teriyaki Chicken Thighs with Sesame Vegetables

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By America's Test Kitchen
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Time

1¼ hours

Yield

Serves 4

Ingredients

8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
8 ounces shiitake mushrooms, stemmed and sliced thin
3 garlic cloves, minced
1 tablespoon grated fresh ginger
8 ounces snap peas, strings removed
5 tablespoons mirin
5 tablespoons soy sauce
¼ cup water
3 tablespoons sugar
2 teaspoons cornstarch
⅛ teaspoon red pepper flakes
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
½ teaspoon salt

Ingredients

8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
8 ounces shiitake mushrooms, stemmed and sliced thin
3 garlic cloves, minced
1 tablespoon grated fresh ginger
8 ounces snap peas, strings removed
5 tablespoons mirin
5 tablespoons soy sauce
¼ cup water
3 tablespoons sugar
2 teaspoons cornstarch
⅛ teaspoon red pepper flakes
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
½ teaspoon salt

Ingredients

8 (5- to 7-ounce) bone-in chicken thighs, trimmed
2 tablespoons vegetable oil
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
8 ounces shiitake mushrooms, stemmed and sliced thin
3 garlic cloves, minced
1 tablespoon grated fresh ginger
8 ounces snap peas, strings removed
5 tablespoons mirin
5 tablespoons soy sauce
¼ cup water
3 tablespoons sugar
2 teaspoons cornstarch
⅛ teaspoon red pepper flakes
1 tablespoon toasted sesame oil
1 tablespoon toasted sesame seeds
½ teaspoon salt

Why This Recipe Works

Sheet-pan roasting proved ideal: We could crisp the chicken before applying a glaze all while preparing a vegetable “stir-fry” in the same pan. We browned chicken thighs in the oven, slashing the skin and placing them on a wire rack to render and drain away the fat. We tossed sliced bell pepper and mushrooms with garlic and ginger and spread them alongside the chicken to roast. Snap peas went in 10 minutes later so they wouldn't overcook. Briefly broiling everything crisped the thighs' skin further. As for the teriyaki sauce, a few pantry items did the trick; we thickened it in the microwave before brushing it on our chicken.

Before You Begin

Serve with white rice. Be sure to use bone-in chicken thighs for this recipe; do not substitute chicken breasts. You can substitute 5 tablespoons white wine or sake mixed with 5 teaspoons sugar for the mirin. Depending on your wire rack, you may need to place parchment paper underneath the vegetables to prevent them from falling through.

Instructions

  1.  Adjust oven rack to middle position and heat oven to 450 degrees. Set wire rack in rimmed baking sheet lined with aluminum foil. Make 3 diagonal slashes through skin of each thigh with sharp knife (do not cut into meat). Brush chicken with 1 tablespoon vegetable oil. Lay chicken, skin side up, on half of prepared rack and roast for 20 minutes.
  2.  Toss bell pepper and mushrooms in bowl with remaining 1 tablespoon vegetable oil, half of garlic, and half of ginger. Spread vegetables over empty side of rack and continue to roast for 10 minutes. Sprinkle snap peas over vegetables and continue to roast until chicken registers 165 degrees and vegetables start to brown, about 10 minutes.
  3.  Remove sheet from oven. Adjust oven rack 8 inches from broiler element and heat broiler. Broil chicken and vegetables until well browned and registers 175 degrees, 3 to 5 minutes.
  4.  While chicken and vegetables broil, combine mirin, soy sauce, water, sugar, cornstarch, pepper flakes, remaining garlic, and remaining ginger in bowl and microwave, whisking occasionally, until thickened, 3 to 5 minutes.
  5.  Remove sheet from oven, brush chicken with 3 tablespoons of sauce, and let rest for 5 minutes. Transfer vegetables to clean bowl, toss with sesame oil, sesame seeds, and salt. Serve vegetables and chicken with remaining sauce.

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