Looking for a juicy and flavorful chicken dish with minimal prep? This Baked Teriyaki Chicken Thighs Recipe fits the bill! Tender chicken thighs baked in a homemade sweet and savory teriyaki sauce make this the perfect weeknight meal for the whole family.
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Chicken thighs brushed with a combination of brown sugar, soy sauce, garlic, and ginger create a tasty coating that caramelizes as it bakes. What you end up with is sticky, sweet, and flavorful moist chicken thighs. Drizzle with more sauce for serving, and garnish with green onions and sesame seeds.
If you like these baked chicken thighs, you will love these Slow Cooker Honey Garlic Chicken Thighs, Butterfly Drumsticks these Baked Chicken Thighs, and these Honey Lemon Soy Chicken Thighs.
Why You Will Love This Chicken Thighs With Teriyaki Sauce Recipe
- Effortless elegance: This baked teriyaki chicken recipe combines the convenience of oven-baking with the rich flavors of homemade teriyaki sauce.
- Make-ahead friendly: Prepare the sauce in advance for quicker assembly on busy nights.
- Versatile serving options: Pair this easy dinner with various sides for a complete, balanced meal that the whole family will love.
- Budget-friendly: Using chicken thighs provides great flavor at a low cost.
Ingredients
- Chicken thighs: Chicken thighs remain juicy during baking and absorb flavors well. I am using boneless and skinless thighs. You can use skin on thighs if you prefer and bone-in is an option too but will require a longer cooking time.
- Soy sauce: Provides the savory base of the teriyaki sauce. Use low-sodium soy sauce for a less salty version.
- Brown sugar: Balances the salty soy sauce with sweetness. White sugar, honey, or maple syrup can be used instead.
- Aromatics: Fresh garlic and ginger powder add depth and authenticity to the sauce.
- Rice vinegar: Adds a subtle tang that brightens the sauce. Apple cider vinegar can be used as an alternative.
- Cornstarch: Thickens the sauce, helping it cling to the chicken. Arrowroot starch or potato starch can be substituted.
- Sesame seeds: Optional garnish that adds texture and visual appeal. Feel free to use black sesame seeds for a striking contrast.
See the recipe card below for the exact quantities of each ingredient.
Variations
- Spice it up: Stir in your favorite chili sauce or sriracha to add some heat.
- Swap the chicken: Use chicken breasts or drumsticks instead.
- Add some veggies: Roast some broccoli, bok choy, or snow peas along with the chicken.
- Make it soy-free: Opt for coconut aminos instead of soy sauce.
- Go gluten-free: Use tamari instead of soy sauce.
How to Make Baked Teriyaki Chicken Thighs
Get started by preheating your oven to 375° F.
Step 1: Make a slurry. Whisk cold water and cornstarch together in a small bowl to create a slurry.
Step 2: Make the sauce. Add the teriyaki sauce ingredients to a saucepan and bring to a simmer, stirring to dissolve the sugar. Whisk in the cornstarch slurry and keep simmering until thickened, stirring frequently.
Step 3: Prepare the chicken. Place the chicken thighs in a baking dish and coat both sides with teriyaki sauce.
Step 4: Bake. Place the chicken in the oven and bake for 35-40 minutes, basting with teriyaki sauce every 10 minutes.
If you love the flavor of teriyaki sauce, you may also enjoy this Teriyaki Eggplant recipe or check out these kid friendly chicken thigh recipes!
Storage
- Refrigerator: Cool the chicken completely before storing in an airtight container in the refrigerator for up to 3 days.
- Freezer: For longer storage, you can freeze the cooked and cooled chicken thighs for up to 2 months. Thaw them overnight in the refrigerator before reheating.
- Reheat: Reheat the chicken in a 350°F (175°C) oven for 15-20 minutes, or microwave on medium power until heated through. When reheating, we recommend adding a splash of water or chicken broth to maintain moisture.
- Make Ahead: Prepare the sauce up to 3 days in advance and store in the refrigerator.
Serving Suggestions
These baked chicken thighs taste great on their own but can easily be paired with some salad and sides. Here are a few options:
- Prepare them for Sunday night family dinner with this Strawberry Spinach Salad, these Sweet Green Beans or these Air Fryer Green Beans, and these Air Fryer Hasselback Potatoes. Finish off the evening with these Chocolate Chip Cookie Cups for dessert.
- Make them for a busy weeknight dinner with this Sauteed Zucchini and Onions or this Sweet Potato Sheet Pan recipe.
Recipe Tips
- Marinate the chicken ahead of time: For a deeper flavor, marinate the chicken in some of the sauce for at least 30 minutes in the refrigerator.
- Cook chicken in a single layer: Place the chicken pieces in a single layer in the baking dish to ensure even cooking.
- Double the sauce: If you'd like some extra teriyaki sauce for serving, double the sauce ingredients and reserve half for drizzling over the cooked chicken.
Recipe FAQs
The chicken is done when the internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer inserted into the thickest part.
Yes, you can! Grill the chicken over medium heat for 6-8 minutes per side, basting it with your easy homemade teriyaki sauce.
Absolutely! Bottled sauce is a convenient option and great if you're short on time. Be sure to choose a high-quality brand for the best flavor.
More Delicious Chicken Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Teriyaki Chicken Thighs in the Oven
Equipment
- 8x8-inch baking dish
- Non-stick cooking spray
Ingredients
- 6-8 boneless chicken thighs
- Salt and pepper to taste
- 1 tablespoon sesame seeds optional, for garnish
- 1 tablespoon cold water
- 1 tablespoon cornstarch
- ¾ cup soy sauce
- ¼ cup brown sugar
- 2 teaspoons minced garlic
- 2 tablespoons rice vinegar
- 1 teaspoon ginger powder
Instructions
- Preheat your oven to 375°F (190°C).
- Line a 8x8-inch baking dish with aluminum foil, extending it over the edges for easy cleanup. Spray the foil with non-stick cooking spray to keep the chicken thighs from sticking to it.
- In a small bowl, mix cold water and cornstarch to create a slurry and then set it aside.
- In a small saucepan, combine soy sauce, brown sugar, minced garlic, rice vinegar, and ginger powder. Bring them all to a simmer over low to medium heat, stirring to dissolve the sugar.
- Once simmering, slowly whisk in the cornstarch slurry. Stir the sauce frequently, until it thickens enough to coat the back of a spoon (this will take about 5-7 minutes).
- Remove the teriyaki sauce from heat and let it cool slightly. Reserve about ½ cup of the sauce for basting.
- Place the chicken thighs in the prepared baking dish, ensuring that they don't overlap. Brush about 2 tablespoons of teriyaki sauce on top of the chicken, coating both sides.
- Bake the chicken for 35-45 minutes in the preheated oven, basting them with the reserved sauce every 10 minutes. Cook them until their internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer inserted into the thickest part.
- Remove the chicken from the oven and let them rest for 5 minutes. This will allow the juices to be redistributed, ensuring that your chicken is moist.
- Feel free to garnish the chicken thighs with sesame seeds, and serve with steamed white rice or brown rice, vegetables (such as broccoli, bok choy, carrots, and snap peas), sliced green onions for garnish, and a side of the remaining sauce for dipping.
Notes
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- Marinate the chicken ahead of time: For a deeper flavor, marinate the chicken in some of the sauce for at least 30 minutes in the refrigerator.
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- Cook chicken in a single layer: Place the chicken pieces in a single layer in the baking dish to ensure even cooking.
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- Double the sauce: If you'd like some extra teriyaki sauce for serving, double the sauce ingredients and reserve half for drizzling over the cooked chicken.
Sue says
Absolutely delicious! I was quite generous with the sauce and did marinate the chicken for a few hours. My only addition was some fresh pineapple chunks. Will be making again! Thanks for posting!
Karin and Ken says
Sounds even better with the pineapple. I’m going to try that myself. All the best. Karin