Sheet Pan Teriyaki Chicken
Boneless chicken thighs and colorful vegetables roast on one pan, then receive a reserved teriyaki glaze under the broiler before serving over rice.
Dividing the teriyaki sauce solves the main sheet-pan challenge: a small portion seasons the chicken during roasting, while the larger portion becomes a sticky glaze only during the brief final broil.
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with aluminum foil for easier cleanup.
- 2
Pat the chicken thighs dry. Toss them in a bowl with 1/3 cup of the teriyaki sauce, then reserve the remaining 2/3 cup for glazing at the end.
- 3
Toss the broccoli, bell peppers, thinly sliced carrots, and red-onion wedges with the vegetable oil and black pepper.
- 4
Arrange the chicken down the center of the prepared sheet pan. Spread the vegetables in a single layer along both sides, leaving enough space for their edges to brown.
- 5
Roast for 20 minutes at 425°F (220°C), until the thickest chicken thigh reaches 175°F (80°C) and the vegetables are tender with browned edges.
20 min
- 6
Brush the chicken generously with the reserved teriyaki sauce and drizzle a little over the vegetables. Switch the oven to broil and broil for 2 to 3 minutes, watching continuously, until the glaze bubbles and caramelizes.
3 min
- 7
Spoon the pan juices over the chicken and vegetables. Serve over the warm cooked rice and finish with sesame seeds and sliced green onions.
Ago's Notes
- Use 1/3 cup of the teriyaki sauce on the chicken before roasting and reserve the remaining 2/3 cup for the final glaze. This keeps the sugar-rich sauce from scorching during the full roast.
- Arrange the chicken down the center and keep the vegetables in a single layer along both sides. Use two pans if necessary; crowded vegetables steam instead of browning.
- The source intentionally cooks boneless thighs to 175°F (80°C), above the 165°F safe minimum, for a more tender texture. Check the thickest piece with an instant-read thermometer.
- Broil for only 2 to 3 minutes and stay beside the oven because the glaze can move from caramelized to burnt quickly.
- Bone-in thighs also work, but the source increases their roasting time to 35 to 40 minutes before glazing, still targeting 175°F (80°C).
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 350°F (175°C) for the best texture.
- Teriyaki sauce commonly contains soy and wheat, and the garnish contains sesame. Check labels and use a certified gluten-free sauce when required.
Spoon the glossy pan juices over the rice and finish each serving with sesame seeds and fresh green onion.
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