Made with a simple homemade marinade, these Baked Teriyaki Chicken Thighs are a quick, easy, and mouthwatering dinner. Just prepare the sauce and pop them in the oven! Serve with any sides of your choice.
Easy Teriyaki Chicken Thighs
When it comes to quick and flavorful weeknight dinners, you can’t go wrong with these Baked Teriyaki Chicken Thighs! This recipe uses a simple homemade teriyaki marinade made with soy sauce, brown sugar, and apple cider vinegar for a sauce that’s a little sweet with a slight tang. It makes this chicken absolutely irresistable!
It takes about 5 minutes to prep the sauce then it’s just a matter of baking the chicken. I like to prepare a side dish or two while it’s baking, like mashed potatoes and a veggie. Then dinner is on the table within an hour and everyone is happy!
What You’ll Need
This easy chicken thigh recipe requires just a handful of ingredients to make the mouthwatering teriyaki sauce.
- Chicken thighs – I use boneless skinless for this recipe.
- Cornstarch – Helps to thicken the sauce.
- Sesame oil
- Brown sugar – Sweetens the sauce.
- Apple cider vinegar
- Soy sauce
- Minced garlic
- Pepper – To taste.
How to Make Teriyaki Chicken Thighs
You’ll need just about 5 minutes to prepare the teriyaki marinade and then 45 minutes for the chicken to bake.
- Make the teriyaki sauce. Whisk together the cornstarch and water in a pot. Add the brown sugar, soy sauce, apple cider vinegar, garlic, and pepper. Whisk continuously over medium-low heat, until the sauce begins to thicken.
- Baste the chicken. Coat each side of the chicken thighs with the teriyak sauce and place on a baking rack.
- Bake. Bake for 15 minutes, baste with more sauce, then bake for an additional 15 minutes. Remove from the oven to flip the thighs over and add more sauce. Bake for 10 minutes, then baste one last time, before finishing with a final 5 minutes in the oven.
Tips & Variations
For the juiciest, most flavorful baked chicken thighs keep the following in mind.
- Can I use bone-in chicken thighs? Yes, bone-in thighs will work just as well as boneless in this recipe.
- Can I use chicken breast? Yes you can make baked teriyaki chicken breasts instead of thighs by following the same recipe. You will need to adjust the cooking time.
- How do I tell when chicken is done? Use an instant read thermometer to double check that the thighs read 165F before pulling the chicken from the oven.
- It’s worth all the extra basteing. It may seem like a pain to be constantly removing the chicken from the oven to baste it with remaining sauce but trust me, it’s worth it!
- Allow to rest before serving. Once you remove the chicken from the oven, allow it to rest in the pan for 5 minutes or so before serving to give it one last chance to soak up all the yummy teriyaki sauce and juices.
Teriyaki baked chicken is super versatile and can be served with any number of side dishes. Personally, I like to serve it with some type of potatoes and a veggie. A few of my favorites include:
- Brown Butter Mashed Potatoes
- Hashbrown Casserole
- Broccoli Salad
- Easy Fried Zucchini
- Crack Potatoes
- Cheesy Roasted Asparagus Casserole
How to Store & Reheat Leftovers
Leftover teriyaki chicken thighs can be stored in the fridge for up to 4 days. You can easily reheat them in the microwave or the stovetop. Be sure to store and reheat with any extra teriyaki sauce to keep them nice and juicy.
More Easy Chicken Recipes:
- Air Fryer Nashville Chicken
- Chicken Bacon Ranch Pasta
- Instant Pot Baby Back Ribs
- Slow Cooker Teriyaki Chicken
Baked Teriyaki Chicken
- Preheat the oven to 425 degrees.
- In a pot, add in 1 tablespoon of cornstarch.
- Pour in 1 tablespoon of water into the pot.
- Add in ½ tablespoon of sesame oil.
- Sprinkle in ½ cup of brown sugar.
- Add in ½ cup of soy sauce.
- Pour in ¼ cup of apple cider vinegar.
- Mix in 2 cloves of garlic, and add pepper to taste.
- Whisk together all of the ingredients, and heat them over medium-low heat on the stovetop. Stir continuously, and continue cooking until the sauce has begun to thicken. Remove the sauce from the burner.
- Baste both sides of the chicken thighs with the teriyaki sauce mixture, and place them top side facing down on a baking rack.
- Bake for 15 minutes, baste with more teriyaki sauce, and bake for 15 minutes more.
- Flip the chicken thighs over, and baste with teriyaki sauce again. Bake for an additional 10 minutes, and then baste one last time. Return the chicken to the oven for a final 5 minutes of baking time.