These delicious Baked Teriyaki Chicken Thighs are juicy with a sticky sauce and are the perfect main course for any meal, any night of the week.
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Featuring a homemade sauce, these tender chicken thighs are perfectly cooked and filling. Great to pair with some fresh steamed rice and your veggie of choice, this hands-off meal will become an instant family favorite!
Why This Recipe Works
If you crave takeout, this recipe is a great middle ground! It takes the flavors of teriyaki chicken and turns them into a simple but satisfying baked dinner. This easy recipe uses simple ingredients, perfect for busy weeknights or for your next Sunday dinner.
Serve it with a healthy side like Parmesan Roasted Broccoli or Pan Fried Asparagus and you've got a complete meal! And for similar chicken recipes, try these Teriyaki Chicken Wings or fire up the grill for this Grilled Teriyaki Chicken.
Ingredients Needed
- Chicken Thighs: You can also use chicken breasts, but I like the extra flavor and tenderness of dark meat.
- Cornstarch: Helps thicken the sauce.
- Salt and Pepper
- Honey: Balances out the savory flavors with some natural sweetness.
- Soy Sauce: Adds that signature umami goodness to the sauce.
- Rice Vinegar
- Sesame Oil: You could also use vegetable oil or another neutral oil like avocado oil, but I like the subtle nutty flavor that sesame oil offers.
- Fresh Garlic and Fresh Ginger: Crucial ingredients to deepen the flavor palette of the sauce and give it a nice complex savory flavor.
- Crushed Red Pepper Flakes: These can be left out for a less spicy result.
- Garnishes: I like to top my chicken with some sesame seeds and fresh green onions.
How to Make Baked Teriyaki Chicken Thighs
- Step 1: In a saucepan over medium heat, combine the soy sauce, honey, vinegar, ginger, garlic, red pepper, and cornstarch slurry. Cook over medium low heat for about 5 minutes, or until thickened.
- Step 2: Meanwhile, use paper towels to pat dry the chicken thighs. Season all over with salt and pepper and arrange in a single layer in your baking dish.
- Step 3: Once the sauce has thickened pour half of it over top of the seasoned chicken thighs. Bake for 20 minutes.
- Step 4: After 20 minutes, add the remainder of the sauce and bake for another 20 minutes. Rest for 5 minutes, then garnish and serve!
Recipe Tips
- Use a meat thermometer to check for an internal temperature of at least 165 degrees to ensure the chicken is fully cooked.
- This recipe can also be made with chicken breasts if you prefer light meat, or boneless chicken thighs. Just be aware that either option will cook a bit faster than bone-in chicken thighs, so keep an eye on the dish if you substitute the protein.
- If you have leftover baked teriyaki chicken thighs, allow them to cool to room temperature and transfer to an airtight container or ziploc bag. They'll last 3 to 4 days in the fridge or you can freeze them for longer.
- Make double the amount of sauce if you want extra for serving on the side.
Recipe FAQ's
This Japanese sauce usually combines soy sauce with mirin, sugar, and sake. Many modern versions instead mix soy sauce with garlic, ginger, and honey.
I prefer to leave mine uncovered since this will allow the skin of the chicken to get nice and crispy! But if you're worried about your chicken drying out, baked covered with foil and finish under the broiler for a minute or so for that crispy skin.
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Baked Teriyaki Chicken Thighs
Equipment
Ingredients
- 4-6 bone-in skin-on chicken thighs
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup soy sauce low sodium
- 3 tablespoons honey
- 2 tablespoons rice vinegar
- 2 teaspoons sesame oil
- 1 teaspoon freshly grated ginger
- 3 garlic cloves minced
- 1/2 teaspoon red pepper flakes
- 2 tablespoon sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Preheat your oven to 400°F (200°C). Spray a baking dish with cooking spray and set aside.
- Dry the chicken thighs with paper towels to remove any moisture. Season with salt and pepper evenly and place in the baking dish.
- In a small bowl mix the cornstarch and water until you get a slurry and set aside.
- In a medium size saucepan combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic, cornstarch slurry, and red pepper flakes. Whisk ingredients together and heat over medium-low for 4-5 minutes until the sauce has thickened.
- Cover the chicken with 1/2 of the teriyaki sauce and place in the oven for 20 minutes.
- Brush the remaining sauce over the top of the chicken thighs and bake for another 20 minutes. Or until the internal temperature of the chicken reaches 165°F.
- Remove from the oven and let rest for 5 minutes. Garnish with sesame seeds and chopped green onions. Serve with rice or mashed potatoes!
Notes
- You can use boneless skinless chicken thighs or breasts but depending on the size the cooking time will be shorter, always use a meat thermometer to ensure the internal temperature is 165 degrees.
- You can double the sauce if you want to have extra to serve on the side.
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