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Baked Teriyaki Chicken Thighs

Served baked teriyaki chicken thighs with rice
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Sweet, sticky, and perfectly baked teriyaki chicken that’s ideal for dinner or meal prep.

Ingredients

Scale

  • 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

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

Baked teriyaki chicken thighs ingredients on counter
Ingredients for baked teriyaki chicken thighs

Instructions

  • Preheat Oven
    Set your oven to 400°F (200°C).

  • Season Chicken
    Place chicken thighs in a large bowl. Drizzle with sesame oil and toss to coat. Sprinkle with cornstarch, garlic powder, salt, and pepper. Mix until chicken is evenly coated.

  • Bake Chicken (Part 1)
    Arrange thighs in a 9×13-inch baking dish. Bake for 12 minutes.

Seasoned baked teriyaki chicken thighs before cooking
Preparing chicken thighs for oven baking

  • Make Teriyaki Glaze
    In a small saucepan, combine soy sauce, water, brown sugar, honey, rice vinegar, garlic, ginger, and sesame oil. Bring to a boil over medium-high heat. Lower heat and simmer for 1 minute. Stir in the cornstarch slurry to thicken. Remove from heat.

Pouring teriyaki glaze over baked chicken thighs
Add the sticky teriyaki glaze after baking

  • Glaze and Bake Again
    After 12 minutes, take chicken out and pour glaze over it. Use tongs to coat all sides evenly. Return to oven and bake for another 6–10 minutes, or until internal temp reaches 165°F.

  • Finish & Serve
    Once done, coat again in the thickened glaze. Sprinkle with green onions before serving.

Served baked teriyaki chicken thighs with rice
Baked teriyaki chicken thighs and rice dinner

Notes

  • Substitutions: Chicken breasts can be used as an alternative; just be sure to shorten the baking time slightly, as they cook faster than thighs.

  • Storage: Refrigerate in airtight containers for up to 4 days.

  • Freezing: Freeze in portions; thaw overnight before reheating.

  • Reheat: Microwave in short bursts or warm in the oven.

  • Scale: Easily double for larger servings.

Nutrition facts are estimates and may vary based on ingredients used, portion sizes, and preparation methods.

 

Nutrition

Keywords: baked teriyaki chicken thighs, skinless chicken thighs, apple cider vinegar, chicken thighs, cider vinegar, rice vinegar, gluten free, maple syrup, brown sugar, sesame oil, soy sauce, garlic

Find it online: https://www.joyliciousrecipes.com/healthy-grilled-teriyaki-chicken-bowl/