Why You’ll Love This Recipe
This recipe is incredibly simple to prepare and delivers maximum flavor with minimal effort. The chicken thighs stay juicy while the teriyaki sauce thickens into a glossy, irresistible glaze in the oven. It’s perfect for busy weeknights, meal prep, or when you’re craving something bold and comforting without needing a long list of ingredients or fancy techniques.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
boneless, skinless chicken thighs
soy sauce
honey or brown sugar
rice vinegar or apple cider vinegar
garlic (minced)
ginger (minced or ground)
cornstarch
water
sesame seeds (optional, for garnish)
green onions (optional, for garnish)
Directions
- Preheat your oven to 400°F (200°C).
- In a saucepan over medium heat, combine soy sauce, honey (or brown sugar), vinegar, garlic, and ginger. Bring to a simmer.
- In a small bowl, mix cornstarch with water to create a slurry. Stir into the sauce and simmer until thickened, about 2–3 minutes.
- Place chicken thighs in a baking dish and pour the teriyaki sauce over them, turning to coat.
- Bake uncovered for 25–30 minutes, or until the chicken is cooked through and the sauce is bubbly and caramelized.
- Spoon sauce over the chicken and garnish with sesame seeds and green onions if desired. Serve hot.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 25–30 minutes
Total time: 35–40 minutes
Variations
- Spicy Teriyaki: Add red pepper flakes or a dash of sriracha to the sauce for heat.
- Citrus Twist: Add a tablespoon of orange juice or zest for a bright, citrusy flavor.
- Grilled Option: Grill the chicken and brush with sauce during the last few minutes of cooking.
- Sticky Wings: Use the same method and sauce on chicken wings or drumsticks.
- Vegetable Add-In: Bake with sliced bell peppers or broccoli for a complete one-pan meal.
Storage/Reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) or in the microwave until warmed through. Spoon extra sauce over to keep it moist.
FAQs
Can I use bone-in chicken thighs?
Yes, just increase the baking time to 35–40 minutes and check for doneness with a meat thermometer (165°F/74°C).
Can I use chicken breasts instead?
Yes, but they may cook faster and tend to be drier—watch them closely or consider marinating first.
Do I need to marinate the chicken?
Not for this recipe. The sauce bakes with the chicken and infuses it with flavor as it cooks.
Can I make this ahead?
Yes, you can assemble the chicken and sauce in the dish a few hours ahead and refrigerate until ready to bake.
Can I use store-bought teriyaki sauce?
You can, but the homemade version is quick and has a fresher, more customizable flavor.
What should I serve with teriyaki chicken?
Steamed rice, stir-fried veggies, or a simple cucumber salad pair perfectly.
How do I thicken the sauce?
Cornstarch slurry is used in this recipe to thicken the sauce. Let it simmer until glossy and smooth.
Is this dish freezer-friendly?
Yes, freeze cooked chicken with sauce in a container for up to 2 months. Thaw and reheat gently before serving.
Can I double the recipe?
Absolutely. Use a larger baking dish and avoid overcrowding the chicken to ensure even baking.
How do I know the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
Conclusion
Easy Baked Teriyaki Chicken Thighs are a simple yet delicious way to bring takeout-inspired flavor into your home kitchen. With a sticky-sweet glaze, juicy meat, and minimal prep, this dish is a weeknight dinner winner. Serve it over rice with your favorite vegetables for a complete and satisfying meal the whole family will love.
PrintEasy Baked Teriyaki Chicken Thighs
Juicy chicken thighs baked in a homemade teriyaki glaze that’s sticky, savory-sweet, and better than takeout. An easy, crowd-pleasing dish perfect for weeknights.
Ingredients
1.5 to 2 lbs boneless, skinless chicken thighs,1/2 cup soy sauce,1/3 cup honey or brown sugar,2 tablespoons rice vinegar or apple cider vinegar,2 garlic cloves, minced,1 teaspoon minced or ground ginger,1 tablespoon cornstarch,2 tablespoons water (for slurry),Sesame seeds (optional, for garnish),Green onions, chopped (optional, for garnish)
Instructions
Preheat oven to 400°F (200°C).,In a small saucepan, combine soy sauce, honey (or brown sugar), vinegar, garlic, and ginger. Bring to a simmer over medium heat.,In a small bowl, mix cornstarch with water to form a slurry. Stir into the sauce and simmer for 2–3 minutes, until thickened.,Place chicken thighs in a baking dish and pour the teriyaki sauce over them. Turn to coat evenly.,Bake uncovered for 25–30 minutes, or until chicken is cooked through and the sauce is bubbly and caramelized.,Spoon sauce over the chicken, garnish with sesame seeds and green onions if desired, and serve hot.
Notes
Use bone-in thighs if preferred, just increase bake time by about 10 minutes.,Add red pepper flakes or sriracha for a spicy kick.,For a citrusy twist, add a tablespoon of orange juice or zest to the sauce.,You can grill the chicken instead of baking—brush with sauce during the final minutes of grilling.
