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Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables<\/p>\nSheet Pan Teriyaki Chicken Thighs with Sesame Vegetables<\/p>\n
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We wanted a fresh take on teriyaki that would yield crispy chicken in a sweet, sticky sauce. Sheet-pan roasting proved ideal: We could crisp the chicken before applying a glaze while simultaneously preparing a vegetable \u00e2\u20ac\u0153stir-fry\u00e2\u20ac\u009d in the same pan. We browned chicken thighs in the oven, slashing the skin and placing them on a wire rack to allow the rendered fat to drain away. 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\u00e2\u20ac\u2122t overcook. Briefly broiling everything crisped the thighs\u00e2\u20ac\u2122 skin further. As for the teriyaki sauce, a few pantry items did the trick, and we thickened it in the microwave before brushing it on our chicken. Depending on your wire rack, you may need to place parchment paper underneath the vegetables to prevent them from falling through.<\/p>\n
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8 (5- to 7-ounce) bone-in chicken thighs, trimmed<\/p>\n
2 T. vegetable oil, divided<\/p>\n
1 red bell pepper, stemmed, seeded, and cut into \u00c2\u00bc-inch-wide strips<\/p>\n
8 ounces shiitake mushrooms, stemmed and sliced thin<\/p>\n
3 garlic cloves, minced, divided<\/p>\n
1 T. grated fresh ginger, divided<\/p>\n
8 ounces snap peas, strings removed<\/p>\n
5 T. mirin<\/p>\n
5 T. soy sauce<\/p>\n
\u00c2\u00bc cup water<\/p>\n
3 T. sugar<\/p>\n
2 tsp. cornstarch<\/p>\n
\u00e2\u2026\u203a tsp. red pepper flakes<\/p>\n
1 T. toasted sesame oil<\/p>\n
1 T. toasted sesame seeds<\/p>\n
\u00c2\u00bd tsp. table salt<\/p>\n
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Adjust 1 oven rack to lower-middle position and second rack 8 inches from broiler element. 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 T. vegetable oil. Lay chicken skin side up on half of prepared rack and roast for 20 minutes.\u00c2\u00a0 Toss bell pepper and mushrooms with remaining 1 T. vegetable oil, half of garlic, and 1\u00c2\u00bd tsp. ginger. Spread vegetables over empty side of rack. Rotate 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. Remove sheet from oven and heat broiler. Place sheet on upper rack and broil until chicken and vegetables are well browned and chicken registers 175 degrees, 3 to 5 minutes. Meanwhile, combine mirin, soy sauce, water, sugar, cornstarch, pepper flakes, remaining garlic, and remaining 1\u00c2\u00bd tsp. ginger in bowl and microwave, whisking occasionally, until thickened, 3 to 5 minutes. Remove sheet from oven, brush chicken with 3 T. 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Teriyaki Chicken Thighs with Sesame Vegetables We wanted a fresh take on teriyaki that would yield crispy chicken in a sweet, sticky sauce. Sheet-pan roasting proved ideal: We could crisp the chicken before applying a glaze while simultaneously preparing a vegetable \u00e2\u20ac\u0153stir-fry\u00e2\u20ac\u009d in the same pan. We browned chicken thighs in the oven, slashing the skin and placing them on a wire rack to allow the rendered fat to drain away. We tossed sliced bell pepper and…<\/p>\n