Print

Baked Teriyaki Chicken Thighs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This Baked Teriyaki Chicken recipe features juicy boneless, skinless chicken thighs glazed with a homemade sweet and savory teriyaki sauce, baked to perfection for a sticky, flavorful dish. Perfect for a family dinner or entertaining guests, this oven-baked chicken is simple to prepare and can easily be doubled for larger groups. The balanced blend of soy sauce, garlic, ginger, and a touch of sweetness creates a deliciously sticky coating that caramelizes beautifully in the oven.

Ingredients

Teriyaki Sauce

  • ½ cup white sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 clove garlic, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper

Chicken

  • 12 boneless, skinless chicken thighs

Instructions

  1. Preheat the oven: Preheat your oven to 425 degrees F (220 degrees C) and lightly grease a 9x13-inch baking dish to prevent sticking and help with easy cleanup.
  2. Prepare the teriyaki sauce: In a small saucepan over low heat, combine the sugar, soy sauce, cider vinegar, cornstarch, cold water, minced garlic, ground ginger, and black pepper. Stir the mixture frequently as it simmers until the sauce thickens and bubbles, about 3 to 5 minutes. Remove from heat once ready.
  3. Glaze the chicken: Place the chicken thighs evenly in the prepared baking dish. Brush both sides of each thigh generously with the prepared teriyaki sauce, reserving any leftover sauce for later basting.
  4. Bake the chicken: Bake the chicken in the preheated oven for 30 minutes to allow the sauce to begin setting and the chicken to start cooking.
  5. Flip and baste: After 30 minutes, flip the chicken pieces over and brush them again with the reserved sauce. Continue baking, basting every 10 minutes with the leftover sauce to build up a sticky, flavorful glaze, for an additional 20 to 30 minutes until the chicken is no longer pink inside and juices run clear.
  6. Serve: Once cooked through, remove the chicken from the oven, serve hot, and enjoy your delicious baked teriyaki chicken!

Notes

  • You can substitute chicken breasts if preferred, but adjust baking time accordingly as breasts tend to cook faster and can dry out.
  • For a gluten-free version, use gluten-free soy sauce or tamari.
  • Double or triple the sauce ingredients if you like extra glaze or need to cook for a larger crowd.
  • Serve with steamed rice and vegetables for a complete meal.
  • Leftover chicken keeps well in the refrigerator for up to 3 days.

Find it online: https://cookedbygrace.com/baked-teriyaki-chicken-thighs-recipe/