Tender, juicy chicken is baked in a sweet and savory glaze in this Baked Teriyaki Chicken Thighs recipe. Made with just a handful of ingredients in about an hour, they can be served with broccoli and rice for a quick and easy weeknight dinner.
There are a few chicken thigh recipes that I make on a pretty regular basis – air fryer chicken thighs, pickle chicken thighs, and these baked teriyaki chicken thighs.
I probably make these at least once a month, serving them with broccoli and rice for an easy yet flavorful dinner on those nights I can’t spend a lot of time in the kitchen. They are some of the most flavorful and tender thighs I’ve ever tried, thanks to the savory Asian-inspired marinade, made with ingredients like soy sauce, mirin, and sesame oil. I recommend making some extra to drizzle over the rice!
Why We Love These Baked Teriyaki Chicken Thighs
- Tender and juicy. Baking then quickly broiling these chicken thighs results in a caramelized outside while the inside stays so tender and juicy it almost melts in your mouth.
- Short shopping list. This teriyaki chicken thighs recipe is made with 5 primary ingredients, plus garlic, ginger, and garnishes. Most of them are pantry staples, too.
- Great for busy weeknights. These baked teriyaki chicken thighs take just about an hour to prepare, and that includes the short marinade time. You can even marinate them the night before to cut down on prep time!
Recipe Ingredients
Here’s an overview of the five ingredients (plus aromatics) needed to make these baked chicken thighs. Scroll down to the recipe card below for the exact measurements.
- Chicken thighs – I made this recipe with boneless skinless chicken thighs. Bone-in thighs could also be used, but the cooking time would need to be adjusted.
- Soy sauce – I recommend low-sodium to avoid a too-salty marinade.
- Mirin – If you don’t have mirin, you can substitute it with an equal amount of dry sherry, sweet marsala wine, or rice vinegar mixed with ½ teaspoon of sugar per tablespoon to mimic the sweetness.
- Light brown sugar – Adds sweetness to balance the savory umami flavors.
- Sesame oil – Adds a bit of nutty flavor.
- Cornstarch – Mixed with water to create a slurry that thickens the sauce.
- Garlic & ginger – Aromatics add earthy flavor to the marinade.
- Garnishes – I like to top my teriyaki chicken thighs with sliced green onions and sesame seeds.
How To Make Baked Teriyaki Chicken Thighs
These thighs bake up tender and juicy in under an hour with just a few simple steps. The printable instructions can be found in the recipe card below.
- Make the sauce. Combine the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger over medium heat until it simmers. Stir in the cornstarch slurry and cook for 1-2 minutes. The sauce should thicken and become glossy. Let cool completely.
- Marinate the chicken. Pour half of the teriyaki sauce over the thighs in a large bowl. Toss to coat evenly. Cover and marinate for 20-30 minutes.
- Prep. Preheat the oven to 400F. Line the baking sheet with foil and lightly grease it with non-stick spray.
- Bake. Place the marinated thighs on the baking sheet. Bake for 25-30 minutes, flipping halfway through. It should reach an internal temperature of 165F.
- Broil. Brush the chicken with the reserved sauce during the last 5 minutes. Switch to broil and cook for 2-3 minutes, until the sauce caramelizes and the chicken develops a sticky, glossy finish.
- Enjoy. Let the chicken rest for 5 minutes. Garnish with sliced onions and sesame seeds.
Recipe Tips & Variations
Here are a few ideas for customizing this baked teriyaki chicken thighs recipe, as well as a few general tips.
- Make it gluten-free. For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Double the sauce. If you like extra sauce for drizzling, double the teriyaki sauce recipe and reserve half for serving.
- Caramelize, don’t burn. Keep a close eye on the chicken while broiling to avoid burning the sauce. The caramelization happens quickly!
- Add some heat. For a spicy kick, add a pinch of red pepper flakes to the teriyaki sauce while it simmers.
Serving Suggestions
I like to serve these baked teriyaki chicken thighs over white rice and steamed broccoli for an easy weeknight dinner. They’re also great with sides like cheesy crack potatoes, fried zucchini, and oven roasted vegetables.
Make Ahead & Storage
- Make ahead: The teriyaki sauce can be made up to 3 days in advance and stored in the refrigerator. You can also marinate the chicken up to 24 hours ahead for a deeper flavor.
- Fridge: Store leftover teriyaki baked chicken thighs in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat gently in the microwave or oven.
Baked Teriyaki Chicken Thighs
Ingredients
- 2 pounds chicken thighs boneless, skinless
- ½ cup soy sauce
- ¼ cup mirin
- 3 Tablespoons light brown sugar
- 1 teaspoon sesame oil
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- 1 Tablespoon cornstarch mixed with 2 tablespoons water, (slurry)
- Green onions sliced (for garnish)
- Sesame seeds for garnish
Instructions
- In a small saucepan, combine the soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. Heat the mixture over medium heat, stirring occasionally, until it begins to simmer.
- Stir in the cornstarch slurry and cook for 1-2 minutes, or until the sauce thickens and becomes glossy. Remove from heat and let it cool completely.
- Place the chicken thighs in a large bowl or resealable plastic bag. Pour half of the teriyaki sauce over the chicken, reserving the other half for basting and serving. Toss the chicken to coat evenly, then cover and marinate in the refrigerator for 20-30 minutes.
- While the chicken marinates, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with cooking spray.
- Arrange the marinated chicken thighs on the prepared baking sheet, shaking off any excess marinade. Bake for 25-30 minutes, flipping the chicken halfway through, until the internal temperature reaches 165°F (74°C).
- During the last 5 minutes of baking, brush the chicken with some of the reserved teriyaki sauce. Switch the oven to broil and cook for 2-3 minutes, or until the sauce caramelizes and the chicken develops a sticky, glossy finish. Watch closely to prevent burning.
- Remove the chicken from the oven and let it rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving. Enjoy!
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5 comments on “Baked Teriyaki Chicken Thighs”
Tastes great! But I am not a fan of taking things in and out of the oven, it makes for more work, so I soaked them in the sauce, and poured it all in a 9×10 baking dish and didn’t do the in and out basting bit. Tasty and easy!
Sounds great Annie! Thanks!
Absolutely wonderful just made it today
Great chicken recipe.
Can you use chicken breast?