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These delicious Baked Teriyaki Chicken Thighs are juicy with a sticky sauce and are the perfect main course for any meal, any night of the week.
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Featuring a homemade sauce, these tender chicken thighs are perfectly cooked and filling. Great to pair with some fresh steamed rice and your veggie of choice, this hands-off meal will become an instant family favorite!
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Why This Recipe Works
If you crave takeout, this recipe is a great middle ground! It takes the flavors of teriyaki chicken and turns them into a simple but satisfying baked dinner. This easy recipe uses simple ingredients, perfect for busy weeknights or for your next Sunday dinner.
Serve it with a healthy side like Parmesan Roasted Broccoli or Pan Fried Asparagus and you’ve got a complete meal! And for similar chicken recipes, try these Teriyaki Chicken Wings or fire up the grill for this Grilled Teriyaki Chicken.
Ingredients Needed
- Chicken Thighs: You can also use chicken breasts, but I like the extra flavor and tenderness of dark meat.
- Cornstarch: Helps thicken the sauce.
- Honey or brown sugar: Balances out the savory flavors with some natural sweetness.
- Soy Sauce: Adds that signature umami goodness to the sauce.
- Sesame Oil: You could also use vegetable oil or another neutral oil like avocado oil, but I like the subtle nutty flavor that sesame oil offers.
- Fresh Garlic and Fresh Ginger: Crucial ingredients to deepen the flavor palette of the sauce and give it a nice complex savory flavor.
- Crushed Red Pepper Flakes: These can be left out for a less spicy result.
How to Make Baked Teriyaki Chicken Thighs
- Step 1: In a saucepan over medium heat, combine the soy sauce, honey, vinegar, ginger, garlic, red pepper, and cornstarch slurry. Cook over medium-low heat for about 5 minutes, or until thickened.
- Step 2: Meanwhile, use paper towels to pat dry the chicken thighs. Season all over with salt and pepper and arrange in a single layer in your baking dish.
- Step 3: Once the sauce has thickened, pour half of it over top of the seasoned chicken thighs. Bake for 20 minutes.
- Step 4: After 20 minutes, add the remainder of the sauce and bake for another 20 minutes. Rest for 5 minutes, then garnish and serve!
Recipe Tips
- Use a meat thermometer to check for an internal temperature of at least 165 degrees to ensure the chicken is fully cooked.
- This recipe can also be made with chicken breasts if you prefer light meat or boneless chicken thighs. Just be aware that either option will cook a bit faster than bone-in chicken thighs, so keep an eye on the dish if you substitute the protein.
- If you have leftover baked teriyaki chicken thighs, allow them to cool to room temperature and transfer to an airtight container or ziploc bag. They’ll last 3 to 4 days in the fridge or you can freeze them for longer.
- Make double the amount of sauce if you want extra for serving on the side.
