Baking

Bone-in thighs soak 12-24 hours in shoyu (soy), brown sugar, pineapple juice, ginger, garlic creating deep mahogany color before baking. Bake Phase: 350°F convection 40-45 minutes renders fat while keeping juices locked, spooning pan reduction every 15 minutes builds flavor layers. Finish: Broil 2-3 minutes per side with final teriyaki glaze (reduced marinade + butter + cornstarch) creates signature shiny crust without burning sugars.

Perfect for commercial sheet pan production serving 100+ lbs chicken thighs – marinade penetrates 1″ deep while oven caramelization mimics hibachi grill marks. Cast iron skillets or half hotel pans maximize edge browning for that Maui Mike’s visual appeal.