This recipe for Easy Baked Teriyaki Chicken Thighs is SO, SO good! With tender chicken in a sticky-sweet teriyaki glaze, this oven-roasted teriyaki chicken is just about guaranteed to make it into your keeper files. They’re super simple and easy to make, too!
This Teriyaki Chicken Thigh recipe is the best kind of weeknight dinner. Quick, easy, super family-friendly, and absolutely delicous.
It only takes a few ingredients, and the result? Sticky teriyaki baked chicken thighs that the whole family raves about!
I love to serve these teriyaki boneless chicken thighs with a side of broccoli or sautéed green beans and rice. Breaking out of a dinnertime rut has never been more delicious!
Why I LOVE this recipe!
- Quick & easy – Just 10 minutes hands-on time and about 20 minutes to cook these oven-baked teriyaki chicken thighs. Love it!
- Family friendly – Everyone absolutely loves this oven-roasted teriyaki chicken. Be ready for rave reviews!
- Leftover options – With boneless chicken thighs teriyaki-style, you’ve got endless possibilities for the leftovers, from bowls to egg rolls to fried rice (scroll down to the “leftovers” section for details!)
- Great for meal prep – Bake a batch of this chicken over the weekend and divide it between meal-prep containers with rice and a veg. You’ll enjoy easy, healthy, already-prepped lunches all week long!
Recipe Notes
This Easy Baked Teriyaki Chicken Thighs recipe is as simple as promised! Just under 30 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Easy Baked Teriyaki Chicken Thighs to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the chicken:
- Chicken – You’ll want two pounds of boneless, skinless chicken thighs.
- Corn starch – This helps to crisp up the outer layer of the chicken.
- Garlic powder
- Salt & pepper
- Sesame oil – Adds flavor and helps keep the chicken from sticking to the baking dish. Be sure to use regular sesame oil, not toasted sesame oil.
- Garnish – I suggest finely chopped green onions (otherwise known as scallions) to finish this baked teriyaki chicken. They add a vibrant touch of green and taste great, too!
For the teriyaki glaze:
- Soy sauce – If you prefer less salt, you can use Tamari or a low-sodium soy sauce.
- Brown sugar
- Honey
- Rice vinegar – Adds a nice hit of acid and helps balance out the sweet flavors.
- Garlic – You’ll want one clove of fresh garlic, finely minced.
- Ginger – You’ll want a piece of ginger that’s approximately the size of half a thumb for one teaspoon of minced fresh ginger.
- Sesame oil – For sesame flavor and richness.
- Cornstarch – You’ll mix the cornstarch with a bit of water then add it to the teriyaki glaze to thicken it up.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Baked Honey Teriyaki Chicken Thighs– Increase the honey in the teriyaki glaze to 1/2 cup for a stickier, sweeter glaze.
- Baked Pineapple Teriyaki Chicken Thighs– Add 6-7 pineapple rings to the casserole dish with the chicken before baking.
- Gluten-Free Baked Teriyaki Chicken Thighs– All you need to do to make this baked teriyaki chicken completely gluten-free is to swap out the soy sauce for Tamari. The rest of the ingredients are already gluten-free!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Easy Baked Teriyaki Chicken Thighs.
Mix the cornstarch, garlic powder, salt, and pepper in a bowl.
Dredge the chicken thighs in the cornstarch mixture.
Place the chicken thighs in the baking dish and drizzle with the sesame oil.
Bake the chicken thighs for 12 minutes.
Meanwhile, make the teriyaki glaze by adding the glaze ingredients to a small saucepan.
Heat the sauce over medium-high heat until it comes to a boil, then reduce and simmer until thickened.
Pour the teriyaki glaze over the partially cooked chicken. Turn with tongs to ensure all of the chicken is covered in sauce.
Bake until cooked through and the teriyaki glaze is bubbling, 6-10 minutes.
Recipe Tips
- Coat the chicken well – When covering the chicken in the corn starch mixture and when adding the teriyaki glaze, make sure the chicken is coated evenly.
- Don’t over-cook – For the juiciest teriyaki chicken, make sure you don’t over-cook it. I recommend using an instant-read thermometer; once it reads 165°F, your chicken is done.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Make the glaze in advance – Over the weekend, make the glaze and place it in an airtight container. Refrigerate for up to 3 days. When it’s time to make baked teriyaki chicken, all you have to do is pour it on!
- Swap in garlic powder and powdered ginger – While the flavors won’t be quite as fresh, if you want to cut down on chopping time, you can swap the clove of garlic for 1/2 teaspoon of garlic powder, and the fresh ginger for 1/8 teaspoon powdered ginger.
What to Serve with Easy Baked Teriyaki Chicken Thighs
Since this protein based dinner has the delicious flavors of teriyaki, it will pair well with many of your favorite Japanese and Asian-fusion side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
Easy Baked Teriyaki Chicken Thighs Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Teriyaki Chicken Rice Bowls– Cut up teriyaki chicken and add it to a bowl over rice along with roasted broccoli, shredded carrots, and scallions. Make up an extra batch of teriyaki glaze to pour over the top.
- Baked Teriyaki Chicken Egg Rolls– Mix leftover teriyaki chicken with packaged shredded coleslaw or broccoli slaw. Add 1/4 cup of the mixture to the middle of an egg roll wrapper. Fold in the sides and roll it up tightly. Place on a baking sheet and spray with cooking spray, then bake for 15 minutes at 400°F until crispy. Serve with teriyaki sauce or sweet chili sauce for dipping.
- Teriyaki Chicken Fried Rice– Make my 15-Minute Chicken Fried Rice and swap in leftover baked teriyaki chicken. A few pineapple chunks would be a delicious addition, too!
Recipe FAQ’s
How long to bake Teriyaki Chicken Thighs?
At 400°F, you’ll want to bake chicken thighs for about 20 minutes. You can check them with an instant-read thermometer to make sure they’re cooked through (the temp will read 165°F when they’re done.)
Is it better to cover chicken thighs when baking?
No, I prefer to leave chicken thighs uncovered when baking to help the pieces crisp up and turn golden brown.
More EASY Baked Chicken Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy chicken recipes here, or see a few of our readers favorite recipes below.
- Easy Teriyaki Chicken Bites
- Hibachi Bowls
- Asian Style Honey Garlic Chicken Thighs
- Asian Zing Wings
- Sheet Pan Baked Pineapple Chicken
Baked Teriyaki Chicken Thighs
Ingredients
- 8 boneless, skinless chicken thighs, (about 2 pounds)
- 3 tablespoons corn starch
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon sesame oil
For the Teriyaki Glaze
- 1/2 cup soy sauce
- 1/4 cup water
- 1/4 cup brown sugar
- 1/4 cup honey
- 1 tablespoon rice vinegar
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch, mixed with 2 teaspoons water
Garnish
- finely chopped green onions
Instructions
- Preheat the oven to 400˚F.
- Place the chicken thighs in a large bowl. Add the sesame oil and stir to coat. Then add the cornstarch, garlic powder, salt, and pepper and stir until evenly coated.
- Place the chicken thighs in a 9×13 inch baking dish. Bake for 12 minutes.
To make the Teriyaki Glaze
- While the chicken thighs cook, make the teriyaki glaze. Combine all ingredients for the teriyaki glaze in a small sauce pan.
- Heat the teriyaki sauce over medium high heat until it comes to a boil, then reduce heat and allow it to simmer for 1 minute. Remove from the heat.
- When the chicken thighs have baked 12 minutes, remove them from the oven and pour the teriyaki glaze over the chicken. Use tongs to turn the chicken thighs so they are coated in glaze on all sides. Then return to the oven for 6-10 minutes, or until cooked through, 165˚F internal temperature.Once done, remove from oven. Turn the chicken thighs to coat in the teriyaki glaze. The glaze will continue to thicken as it cools.
- Optional: Garnish with green onions.
Recipe Notes
- Chicken: You can use boneless, skinless chicken breasts instead of thighs, but the cooking time might be a bit shorter, so keep that in mind.
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