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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.

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

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

Find it online: https://thefamilycooking.com/easy-baked-teriyaki-chicken-thighs/