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

Bake time 50

Servings

Calories 347kcal

Author Wendie

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!

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.