Easy Baked Teriyaki Chicken Thighs

Why You’ll Love This Recipe

These chicken thighs come out tender, caramelized, and deeply seasoned. The homemade teriyaki sauce requires only pantry staples, and the entire recipe uses one baking dish. It’s affordable, family-friendly, and pairs effortlessly with rice, noodles, or vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:

• Bone-in or boneless chicken thighs
• Salt and pepper

For the teriyaki sauce:

• Soy sauce
• Brown sugar
• Honey
• Rice vinegar
• Garlic, minced
• Ginger, grated
• Cornstarch
• Water
• Sesame seeds (optional)
• Sliced green onions (optional)

Directions

1. Preheat the oven to 400°F and lightly grease a baking dish.
2. Pat the chicken thighs dry and season both sides with salt and pepper.
3. Place the chicken in the baking dish in a single layer.
4. In a small saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger.
5. Bring the mixture to a simmer over medium heat.
6. Stir the cornstarch and water together in a small bowl, then add it to the sauce.
7. Simmer for 1–2 minutes until thickened, stirring constantly.
8. Pour half of the teriyaki sauce over the chicken.
9. Bake for 25–35 minutes, or until the chicken reaches 165°F and the skin is caramelized.
10. Brush the remaining sauce over the chicken and broil for 2–3 minutes if you want extra color.
11. Garnish with sesame seeds and sliced green onions before serving.

Servings and timing

This recipe makes 4–6 servings.
Prep time: about 10 minutes
Cook time: 25–35 minutes
Total time: about 40–45 minutes

Variations

• Use boneless, skinless chicken thighs for faster cooking.
• Swap the thighs for chicken drumsticks.
• Add pineapple chunks for a Hawaiian-style twist.
• Make it spicy with red pepper flakes or sriracha.
• Replace the honey with maple syrup for a deeper flavor.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave or in a 325°F oven until warmed through.
Freeze cooked and cooled chicken for up to 2 months. Thaw overnight before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but reduce the baking time to avoid drying out the meat.

Can I marinate the chicken ahead of time?

Yes, marinate in the sauce for up to 12 hours in the refrigerator.

Can I use store-bought teriyaki sauce?

Absolutely; just pour it over the chicken before baking.

Why is my sauce not thickening?

Make sure the cornstarch slurry is whisked well and cooked long enough to activate.

Can I make this dish gluten-free?

Use gluten-free soy sauce or tamari.

Should I cover the chicken while baking?

No, baking uncovered helps the sauce caramelize.

Can I add vegetables?

Yes, add broccoli, bell peppers, or snap peas during the last 15 minutes of baking.

Can I double the sauce?

Yes, it works great as extra glaze for serving.

Can I grill the chicken instead?

Yes, grill the thighs and brush with the sauce during the last few minutes.

Can I make this without sugar?

Use a sugar substitute or increase the honey, but note the flavor will change.

Conclusion

Easy Baked Teriyaki Chicken Thighs offer a flavorful, fuss-free dinner that satisfies every time. With a glossy homemade sauce and tender, juicy chicken, this recipe is perfect for quick weeknight meals or relaxed weekend cooking. It pairs beautifully with rice, stir-fried vegetables, or noodles for a complete and delicious meal.

Easy Baked Teriyaki Chicken Thighs

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Easy Baked Teriyaki Chicken Thighs are juicy, tender, and coated in a sticky homemade teriyaki glaze made with simple pantry staples.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25–35 minutes
• Total Time: 40–45 minutes
• Yield: 4–6 servings
• Category: Main Dish
• Method: Baked
• Cuisine: Asian
• Diet: Halal

Ingredients

• 6–8 bone-in or boneless chicken thighs
• Salt and pepper, to taste
• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1 tbsp cornstarch
• 2 tbsp water
• Optional: sesame seeds
• Optional: sliced green onions

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Instructions

1. Preheat the oven to 400°F and lightly grease a baking dish.
2. Pat the chicken thighs dry and season both sides with salt and pepper.
3. Arrange the chicken in the baking dish in a single layer.
4. In a small saucepan, whisk together soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger.
5. Bring the mixture to a simmer over medium heat.
6. Whisk the cornstarch and water together, then stir it into the sauce.
7. Simmer for 1–2 minutes, stirring constantly, until thickened.
8. Pour half of the teriyaki sauce over the chicken.
9. Bake for 25–35 minutes, or until the chicken reaches 165°F and the skin caramelizes.
10. Brush the remaining sauce over the chicken and broil for 2–3 minutes for extra color.
11. Garnish with sesame seeds and sliced green onions before serving.

Notes

• Use boneless chicken thighs for a shorter cooking time.
• Double the sauce if you want extra glaze for serving.
• Add vegetables like broccoli or bell peppers during the last 15 minutes of baking.
• For a gluten-free version, use tamari or gluten-free soy sauce.

Nutrition

• Serving Size: 1 chicken thigh
• Calories: 280
• Sugar: 12g
• Sodium: 980mg
• Fat: 16g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 22g
• Cholesterol: 95mg