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These baked teriyaki chicken thighs are so easy to make, perfectly tender and juicy, and brushed with a sweet and savory homemade teriyaki sauce that you will love. Plus, they’re ready in just 30 minutes.
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White meat chicken may win the popularity award, but if you ask me, chicken thighs are highly underrated and deserve more love. They’re so tender and juicy and cook faster too. I have several chicken thigh recipes I love, like my simple baked chicken thighs (that go with anything), crispy smoked paprika chicken thighs, and my honey mustard chicken thighs. This baked teriyaki chicken thighs recipe comes from blogger friend Kristen Doyle, of Dine and Dish. I was drawn to her recipe for Baked Teriyaki Chicken Thighs because I needed an easy dinner to get on the table that night and I’m pretty much always happy to swap out a few extra calories for some tender, juicy chicken. These easy chicken thighs come together in just 30 minutes, plus, they feature an easy homemade teriyaki sauce that’s so delicious. And believe me, if you’re traditionally a white-breast-only chicken eater, step out of your comfort zone and don’t be afeared! Chicken thighs are NOT SCARY, and I promise this recipe will win you over.
What’s in These Baked Teriyaki Chicken Thighs
You only need a few ingredients to make these easy-baked teriyaki chicken thighs (and many of them are staples you likely already have in your pantry). Here’s what you’ll need to make them:
- Cornstarch
- Sugar
- Soy sauce
- Rice wine vinegar
- Garlic
- Freshly ground black pepper
- Boneless, skinless chicken thighs
How to Make Baked Teriyaki Chicken Thighs
This easy teriyaki chicken recipe comes together in just 30 minutes, making it a stellar candidate for a quick weeknight dinner. Here’s how to make these baked teriyaki chicken thighs:
Make the teriyaki sauce. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Prep the chicken thighs. Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13-inch baking dish sprayed with Pam cooking spray. Pour ½ half of the sauce over the chicken, brushing each piece so it is coated.
Bake and sauce. Bake in a 425°F oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.
What to Serve with Baked Teriyaki Chicken Thighs
- The BEST Sesame Soba Noodles
- How to Cook the BEST Coconut Rice
- Asian Broccolini with Sesame and Ginger
- Crunchy Asian Cucumber Watermelon Salad
- Grilled Teriyaki Cauliflower Steaks with Asian Gremolata
If you make this recipe, please let me know! Leave arating on this recipe below and leave a comment, take a photo, andtag me on Instagram with #foodiecrusheats.
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Baked Teriyaki Chicken Thighs
These baked teriyaki chicken thighs are so easy to make, ready in 30 minutes, and brushed with a sweet and savory homemade teriyaki sauce that you will love.
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Course Main Course
Cuisine Asian
Keyword teriyaki chicken
Servings 6
Calories 353kcal
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 2 cloves garlic , minced
- ¼ teaspoon freshly ground black pepper
- 12 boneless, skinless chicken thighs
Instructions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425°F.
Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9x13-inch baking dish sprayed with Pam cooking spray. Pour ½ half of the sauce over the chicken, brushing each piece so it is coated.
Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.
Notes
Recipe from Kristen Doyle, of Dine and Dish
Nutrition
Calories: 353kcal | Carbohydrates: 19g | Protein: 46g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 1282mg | Potassium: 600mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 55IU | Vitamin C: 0.3mg | Calcium: 27mg | Iron: 2mg
More Chicken Thigh Recipes to Try
- How to Cook Chicken Thighs
- Asian Glazed Orange Chicken
- Honey Mustard Chicken Thighs
- Crispy Smoked Paprika Chicken Thighs
- Lemon Chicken Thighs with Artichokes
- Sautéd Chicken with Olives, Capers, and Lemons
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