Easy 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.
