If you’re searching for an irresistible dinner that’s both juicy and packed with flavor, this Baked Teriyaki Chicken Thighs Recipe is exactly what you need. With tender chicken thighs bathed in a perfectly balanced teriyaki sauce that’s sweet, savory, and kissed with garlic and ginger, you get a dish that feels indulgent yet simple to prepare. The glossy caramelized finish adds a mouthwatering texture that makes every bite memorable. Trust me, once you try this recipe, it will quickly become one of your weeknight favorites.
Ingredients You’ll Need
These ingredients are straightforward but mighty, each playing a crucial role in building the sauce and enhancing the chicken’s natural richness. From the salty depth of soy sauce to the subtle sweetness of mirin and brown sugar, you’ll find that this list sets the foundation for an amazing dish.
- Chicken thighs (2 pounds, boneless, skinless): The perfect cut for absorbing flavors while staying tender and juicy.
- Soy sauce (½ cup): Adds saltiness and umami depth that defines teriyaki’s signature taste.
- Mirin (¼ cup): A sweet Japanese rice wine that brings a delicate sweetness and shines in the sauce.
- Light brown sugar (3 tablespoons): Balances salt with a molasses undertone, giving the glaze its rich caramel notes.
- Sesame oil (1 teaspoon): Offers a toasty aroma and subtle nuttiness that rounds out the flavor profile.
- Garlic cloves (2, minced): Injects a robust sharpness that livens up the sauce.
- Fresh ginger (1 teaspoon, grated): Adds brightness and a little zing for that authentic teriyaki punch.
- Cornstarch (1 tablespoon, mixed with 2 tablespoons water): Creates the glossy, thickened texture that clings perfectly to the chicken.
- Green onions (for garnish): Fresh, crisp green color and a mild oniony bite to finish the dish.
- Sesame seeds (for garnish): Adds a subtle crunch and a lovely nutty accent to every mouthful.
How to Make Baked Teriyaki Chicken Thighs Recipe
Step 1: Prepare the Teriyaki Sauce
Start by combining the soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger in a small saucepan. Heat this over medium heat, stirring occasionally, until the mixture simmers. This is where the magic begins—you’re building layers of flavor that will glaze the chicken beautifully.
Step 2: Thicken the Sauce
Next, stir in the cornstarch slurry you prepared by mixing cornstarch with water. Cook for another 1 to 2 minutes until the sauce thickens and shines with a glossy finish. Remove it from heat and allow it to cool completely—this will help it coat the chicken more evenly when marinating.
Step 3: Marinate the Chicken
Place your chicken thighs in a large bowl or a resealable plastic bag, then pour half of the cooled teriyaki sauce over them. Reserve the remaining half for basting and serving. Toss the chicken so every piece gets a generous, even coating, then let it chill and soak up all that flavor for 20 to 30 minutes in your fridge.
Step 4: Prepare to Bake
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—this will prevent sticking and make cleanup easier. This sets the stage for perfectly baked chicken thighs that develop a beautiful crust.
Step 5: Bake the Chicken
Arrange the marinated chicken on the baking sheet, shaking off excess marinade so the chicken doesn’t steam while baking. Bake for 25 to 30 minutes, flipping halfway through to brown evenly, until the chicken reaches an internal temperature of 165°F (74°C). This ensures juicy, cooked-through thighs with that lovely roasted texture.
Step 6: Glaze and Broil
During the last five minutes, brush the chicken with some of the reserved teriyaki sauce. Switch your oven to broil and cook for an additional 2 to 3 minutes. This finishing step caramelizes the sauce into a sticky, glossy finish that’s absolutely irresistible. Keep a close eye on it—you want that perfect golden glaze without any burning.
Step 7: Rest and Garnish
Once out of the oven, let the chicken rest for five minutes to lock in juices. Then, sprinkle sliced green onions and sesame seeds over the top for a fresh crunch and beautiful presentation that elevates this simple dish.
How to Serve Baked Teriyaki Chicken Thighs Recipe
Garnishes
The green onions add a burst of color and a mild onion flavor that cuts through the richness of the sauce. Toasted sesame seeds provide a subtle nutty flavor and a delightful crunch, making every bite more interesting. Together, these garnishes bring freshness and texture that highlight the beautiful glaze on the chicken.
Side Dishes
Pair these Baked Teriyaki Chicken Thighs with steamed jasmine rice or fluffy white rice for a classic and comforting combo. For veggies, quick stir-fried bok choy, sautéed snap peas, or roasted broccoli work perfectly, offering vibrant colors and a fresh, crisp contrast to the sweet sauce.
Creative Ways to Present
Want to surprise your guests? Serve the chicken sliced over a bed of cold soba noodles with a drizzle of extra teriyaki sauce and a sprinkle of chopped cilantro. Or turn it into a flavorful bowl by adding avocado, pickled carrots, and a fried egg. The versatility of this dish lets you have fun with different presentations that suit your mood or occasion.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken in an airtight container and keep it refrigerated for up to 3 days. The flavors deepen even more after resting, so leftovers often taste as good, if not better, than freshly made.
Freezing
To freeze, wrap the cooked chicken thighs tightly in plastic wrap and then a layer of aluminum foil or place them in a freezer-safe container. They’ll keep well for up to 2 months. When you’re ready, thaw overnight in the fridge for best results.
Reheating
Reheat leftovers gently in the oven at 325°F (160°C) for about 10-15 minutes to preserve moisture and crisp up the edges. Alternatively, microwave on medium power, covered loosely, to avoid drying out. Add a little extra teriyaki sauce while reheating to revive that glossy, sticky finish.
FAQs
Can I use bone-in chicken thighs instead?
Absolutely! Bone-in thighs can add extra flavor, but you may need to increase baking time slightly to ensure they cook through fully. Just keep an eye on the internal temperature so they reach 165°F (74°C).
Is there a substitute for mirin in this recipe?
If you don’t have mirin, a mix of dry white wine with a touch of sugar or rice vinegar can work. The goal is to keep the delicate sweetness and mild acidity that mirin provides.
How do I make this recipe gluten-free?
Simply use a gluten-free soy sauce or tamari instead of regular soy sauce. This tweak keeps all the rich umami flavors without any gluten.
Can I marinate the chicken longer than 30 minutes?
Yes, you can marinate the chicken for up to 2 hours in the refrigerator for even deeper flavor. Avoid extending beyond this to prevent the soy sauce from making the chicken too salty or mushy.
What can I do if I don’t have cornstarch?
Potato starch or arrowroot powder are excellent thickeners that work just as well to create that beautiful teriyaki glaze. Use the same slurry method with water.
Final Thoughts
There’s something truly special about the warm, comforting flavors of this Baked Teriyaki Chicken Thighs Recipe. It’s an easy, approachable dish that elevates weeknight meals or impresses when you have guests over. The combination of savory, sweet, and slightly tangy elements makes it a crowd-pleaser every time. I encourage you to try it soon—you might just find your new go-to recipe for effortless, delicious dinners.
Print
Baked Teriyaki Chicken Thighs Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Japanese
Description
Tender and flavorful baked teriyaki chicken thighs marinated in a homemade teriyaki sauce made from soy sauce, mirin, brown sugar, sesame oil, garlic, and ginger. This recipe features a glossy, sticky glaze achieved by broiling at the end for a perfect caramelized finish. Garnished with fresh green onions and sesame seeds, it’s an easy crowd-pleaser perfect for weeknight dinners.
Ingredients
Chicken
- 2 pounds chicken thighs (boneless, skinless)
Teriyaki Sauce
- 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)
Garnish
- Green onions (sliced)
- Sesame seeds
Instructions
- Make the Teriyaki Sauce: In a small saucepan, combine soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger. Heat the mixture over medium heat, stirring occasionally, until it starts to simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens into a glossy consistency. Remove from heat and allow to cool completely.
- Marinate the Chicken: Place chicken thighs in a large bowl or resealable bag. Pour half of the cooled teriyaki sauce over the chicken, reserving the other half for basting and serving. Toss the chicken to coat evenly, cover, and refrigerate for 20-30 minutes.
- Prepare Oven and Baking Sheet: Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly grease it with cooking spray to prevent sticking.
- Bake the Chicken: Arrange the marinated chicken on the prepared baking sheet, shaking off excess marinade. Bake for 25-30 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
- Baste and Broil for Caramelization: In the last 5 minutes, brush chicken with some reserved teriyaki sauce. Switch oven to broil and cook for 2-3 minutes until the sauce caramelizes and creates a sticky, glossy glaze. Watch carefully to prevent burning.
- Rest and Garnish: Remove chicken from oven and let rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving. Enjoy your flavorful teriyaki chicken!
Notes
- Marinate chicken up to 2 hours for more intense flavor.
- If you prefer a less sweet sauce, reduce brown sugar slightly.
- Use a meat thermometer to ensure chicken reaches safe internal temperature of 165°F (74°C).
- Broiling time may vary; watch closely to avoid burning the glaze.
- Serve with steamed rice and vegetables for a complete meal.
