Baked Teriyaki Chicken Thighs

Sticky, sweet, and savory, these Baked Teriyaki Chicken Thighs are the perfect hands-off dinner for any night of the week!

Course Dinner

Cuisine American, Japanese

Keyword baked teriyaki chicken thighs

Prep Time 5

Cook Time 40

marinade time 2

Servings

Calories 347kcal

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 medium bowl combine the soy sauce, honey, rice vinegar, sesame oil, grated ginger, minced garlic,and red pepper flakes. Whisk ingredients together until combined.
Cover the chicken with 1/2 of the teriyaki sauce over the chicken ( you can marinade the chicken thighs for 2 hours at this point for optimal flavor)
Place the baking dish into the oven and bake for 20 minutes.
Add the remaining teriyaki sauce into a saucepan with the cornstarch slurry and bring to a low boil for 3-5 minutes to thicken.
Remove the chicken from the oven and 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!

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.
Marinating the chicken for 2 hours allowsfor optimal flavor.