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A white baking dish full of baked teriyaki chicken thighs with scallion garnish.
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4 from 1 vote

Baked Teriyaki Chicken Thighs

Easy, tender baked chicken thighs with a sticky-sweet teriyaki glaze! This one's sure to be a fast family favorite.
Prep Time10 minutes
Cook Time18 minutes
Total Time28 minutes
Servings: 8 Servings
Calories: 316kcal

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 9x13 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.

Notes

Substitutions:
  • 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. 
How to Store: Separate into individual portions and keep in an airtight container in the fridge for up to 4 days. 
How to Freeze: This baked teriyaki chicken recipe freezes well. After cooking, separate into meal-size portions and place in airtight containers or freezer bags. Thaw overnight in the fridge before reheating. 
How to Reheat: This can be reheated in the microwave in 30 second increments, or cover with tin foil and place into the oven to reheat.
How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions. 

Nutrition

Serving: 1chicken thigh | Calories: 316kcal | Carbohydrates: 21g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 94mg | Sodium: 1178mg | Potassium: 253mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 76IU | Vitamin C: 0.3mg | Calcium: 20mg | Iron: 1mg