Addictively Good Baked Japanese Crispy Teriyaki Chicken Thighs with Zucchini One-Pan Meal Prep
This one-pan meal features juicy, bone-in chicken thighs with a crispy skin, glazed in a sweet and savory homemade teriyaki sauce, paired with tender zucchini. It's a perfect, easy weeknight dinner that delivers restaurant-quality flavor with minimal cleanup.
Ingredients
Ingredients
- 4 bone-in, skin-on chicken thighs about 2 lbs total
- 2 tbsp soy sauce or tamari for gluten-free
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 2 tbsp brown sugar
- 1 tsp fresh ginger grated
- 2 cloves garlic minced
- 2 tbsp olive oil divided
- 2 medium zucchini sliced into half-moons
- 1 tsp sesame seeds for garnish
- 1 tbsp fresh cilantro chopped, for garnish
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven to maintain crispiness. Make-Ahead: The teriyaki glaze can be made up to 5 days in advance and stored in the fridge. Variations: Substitute chicken thighs with chicken breasts (adjust cook time) or add bell peppers and onions to the pan. Serving Suggestion: Serve over steamed rice or cauliflower rice for a complete meal.