Oven Baked Teriyaki Chicken Thighs
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A little while ago, my blog friend Kristen from Dine and Dish shared a recipe for Oven-Baked Teriyaki Chicken Thighs that she had adapted from Allrecipes. I had some boneless, skinless chicken thighs left over from making Chicken Enchilada Tostadas, and her recommendation came at the perfect time. I trusted her taste and decided to do my own spin on the recipe to fit what I had on hand—and I’m so glad I did!
The homemade teriyaki sauce is rich, flavorful, and just the right balance of sweet and savory. There’s plenty of sauce to spoon over a side of steamed rice, which makes it a complete and satisfying meal. If you’re a sauce lover like me, you might even want to make a little extra to drizzle generously over your rice or veggies. I served these tender chicken thighs with fried rice, and the combination was absolutely delicious.
This easy dinner recipe is a keeper—easy enough for a weeknight, but flavorful enough to serve to guests. It’s made with simple ingredients I keep on hand. The chicken comes out tender and juicy, and the sticky glaze caramelizes beautifully in the oven. If you’re looking for a simple way to elevate chicken thighs, this is it.
Ingredients for Oven Baked Teriyaki Chicken Thighs
- CORNSTARCH
- WATER
- SUGAR
- LOW-SODIUM SOY SAUCE
- RICE VINEGAR
- GARLIC
- BLACK PEPPER
- BONELESS, SKINLESS CHICKEN THIGHS
Instructions for Oven Baked Teriyaki Chicken Recipe
Start by preheating your oven to 400°F and lightly greasing a 9×13-inch baking dish with non-stick spray. While the oven heats, make the teriyaki sauce: in a small saucepan, whisk together 1 tablespoon cornstarch and 1 tablespoon cold water until smooth. Then add ½ cup sugar, ½ cup soy sauce, ¼ cup vinegar, 2 minced garlic cloves, and ground black pepper to taste. Stir together. Bring the mixture to a boil over medium heat, then reduce the heat and simmer until the sauce thickens—about 5–7 minutes. You’ll end up with roughly 1 cup of sauce.
Meanwhile, trim any excess fat from your boneless, skinless chicken thighs using kitchen shears. Place chicken thighs in the prepared baking dish and pour half of the teriyaki sauce over the top, brushing each piece to coat evenly.
Bake the chicken for 20 minutes, then flip each piece and drizzle the remaining sauce over the top. Return the dish to the oven and bake for another 15–20 minutes, or until the chicken reaches an internal temperature of 165°F and the juices run clear.
Serve hot with steamed or fried rice, and garnish with green onions, toasted sesame seeds, or a sprinkle of extra sauce if desired. This dish is a flavorful favorite that’s sure to become a regular in your dinner rotation!
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes! Boneless, skinless chicken breasts can be used, but they may cook a bit faster. Keep an eye on the internal temperature and remove them from the oven once they reach 165°F to avoid drying out.
Can I make the teriyaki sauce ahead of time?
Absolutely. The sauce can be made up to 3 days in advance and stored in the fridge in an airtight container. Just reheat gently before using.
What sides go well with teriyaki chicken?
Serve with steamed rice, fried rice, roasted vegetables, or even a fresh Asian-style salad. Garnish with green onions and sesame seeds for extra flavor and presentation.
Can I reheat leftovers?
Yes! Reheat in the oven at 400°F for 10–15 minutes until warmed through. For extra flavor, brush with reserved sauce before reheating.
FOR MORE RECIPES LIKE THIS, TRY:
- Slow Cooker Teriyaki Chicken Thighs
- Baked Teriyaki Chicken Bowls
- Teriyaki Sliders
- 30 Minute Steak Teriyaki
Oven Baked Teriyaki Chicken Thighs
Real Mom Kitchen
Equipment
Ingredients
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 cloves garlic minced
- black pepper to taste
- 9 boneless skinless chicken thighs (about 2 1/2 pounds)
Instructions
- Preheat oven to 400 degrees F.
- In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.
- Trim off any pieces of fat from each chicken thigh using kitchen shears. Place chicken pieces in a 9×13 inch baking dish sprayed with non-stick cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
- Bake at 400 degrees for 20 minutes. Turn pieces over and drizzle remaining sauce on top. Bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear.
