Oven Baked Teriyaki Chicken Thighs

A little bit ago one of my bloggie friends, Kristen from Dine and Dish, recommend a recipe for Oven Baked Teriyaki Chicken Thighs that she had adapted from Allrecipes.  I had some chicken thighs left over from when I purchase some to make the Chicken Enchilada Tostadas.  I trusted her recommendation and decided to do my own adaptation to use my boneless skinless chicken thighs.

The teriyaki sauce is perfect and full of flavor.  There is enough sauce to drizzle over some steamed rice to serve on the side.  However, if you are a big sauce fan you can make some extra to drizzle over the steamed rice.  I served mine with some fried rice on the side.

Oven Baked Teriyaki Thighs

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • black pepper to taste
  • 9 boneless, skinless chicken thighs (about 2 1/2 pounds)
  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.

17 comments on “Oven Baked Teriyaki Chicken Thighs

  • I guess I should finally post and tell you that I have made this many, MANY times, it’s a staple in our house!! I always double the sauce so we have a lot, I bake a big pan of chicken thighs so we have lots of leftovers, and we like extra sauce to dip and pour over the rice. I use brown sugar instead of white, and in addition to the fresh garlic, I add some grated fresh ginger root. We always eat it with basmati rice, and steamed whole green beans. It is SO SO GOOD!

  • This recipe was so Yummy! I made it last night & substituted white sugar with brown suger. It was hit!

  • Going to try this with honey or sucanat- that’s an AWFUL lot of white sugar. THanks for the recipe, it looks perfect!

  • Can I do this in the slowcooker? would i make the sauce prior and then just place chicken in and pour sauce over?

    • I’ve done a recipe very similar to this and did it in my slow cooker. The result was the chicken falling off the bone into a soupy over-liquified sauce. Not recommended. Sorry?

  • Made these tonight and they were really yummy! I only had regular thighs so I just trimmed off the skin and fat. Worked just as well!

  • Hey it’s me again I made the recipe above and it was really good, it will be one of my “go to” recipes for sure.

  • I loved this recipe and saved it on Pinterest. I also shared it on my link party hope you don’t mind, you have a lovely site and I look forward to more of your recipes.

  • These look so good. We eat chicken thighs often as they are one of the most reasonable priced “meats” around here. I am always on the look out for new recipes to use. I will include these in my next “Chinese Take-Out at Home” night.

  • What if I don’t have rice vinegar? Can I substitute white vinegar or balsamic?

    • You could use regular vinegar and have it turn out fine. Rice vinegar is still less acidic and milder in flavor than regular vinegar. There is also a hint of sweetness.

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