Sheet Pan Teriyaki Chicken

Step 1

For the teriyaki sauce, whisk together the soy sauce, mirin, brown sugar, garlic and ginger.

Step 2

Add the chicken to a bowl or container, pour ¾ cups of the teriyaki sauce (about half) over the chicken — reserve the remaining ¾ cup of sauce. Allow the chicken to marinate for at least 20 minutes while you preheat the oven and prep the remaining ingredients. Alternatively, you can cover the chicken and marinate it in the refrigerator for several hours or overnight.

Step 3

Preheat the oven to 400°F. Line a sheet pan with parchment, foil or a silicone baking mat.

Step 4

Cut your broccoli into even-sized florets, about 2-3” in size. Slice your onion into thick 1” wedges. Slice the bell pepper into thick 2” wedges. Transfer the vegetables onto the baking sheet, drizzle with oil and lightly season with salt and pepper; you do not need a lot of seasoning as the teriyaki sauce is salty. Toss the vegetables until evenly coated in the oil.

Step 5

Place the marinated chicken on top of the vegetables. Cook in the oven for 20-22 minutes, or until the chicken is almost fully cooked (about 150°F).

Step 6

While the chicken is cooking, in a small bowl or cup combine the cornstarch and water. Add the remaining teriyaki sauce to a small pot. Bring the sauce up to a simmer, add the cornstarch slurry and let it thicken and cook for 2-3 minutes.

Step 7

Remove the chicken from the oven and turn on the oven’s broiler. Brush each piece of chicken with thickened sauce. Broil the chicken and vegetables for 2-3 minutes, or until the chicken is slightly charred on top. Keep an eye on your chicken so that it does not burn.

Step 8

Slice the chicken thighs, top with sesame seeds and drizzle on any remaining teriyaki sauce over the top, if desired.