Baked Teriyaki Chicken Thighs

Name: Baked Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1/2 cup soy sauce; 1/2 cup brown sugar; 1/4 cup honey; 1 tablespoon rice vinegar; 1 tablespoon cornstarch; 1 teaspoon garlic, minced; 1 teaspoon ginger, minced; Sesame seeds for garnish (optional); 4 chicken thighs, bone-in and skin-on; Salt and pepper to taste

Highlighted under: Global Treats

I absolutely love making Baked Teriyaki Chicken Thighs, as they bring together my favorite sweet and savory flavors. The rich teriyaki glaze always impresses my family and friends, making it a go-to weeknight dinner or special occasion meal. Preparing this dish is straightforward, and the oven does most of the work. I also appreciate that the chicken stays juicy and tender, thanks to the marinating process. It's a perfect dish to serve with steamed rice and vegetables, making for a complete meal.

Created by

Daphne Collins

Last updated on 2026-02-07T22:30:37.723Z

Making these Baked Teriyaki Chicken Thighs has become one of my favorite culinary rituals. The key to achieving that perfect glaze is to marinate the chicken for at least 30 minutes, but if you can, overnight is ideal. This allows all those rich flavors to soak into the meat, resulting in a delightful taste.

I once tried grilling the chicken for a smoky flavor, but it didn't compare to the oven-baked version. Baking evenly cooks the thighs, and when you baste them with the sauce, it creates a beautiful caramelization that you simply can’t replicate on the grill.

Why You'll Love This Recipe
The sweet and savory teriyaki sauce enhances the flavor of the chicken perfectly.
The chicken remains moist and tender thanks to the marinating time.
It's an easy-to-make dish that's perfect for both weeknight dinners and special occasions.

Tips for Perfectly Baked Chicken Thighs

When baking chicken thighs, achieving a crispy skin while ensuring juicy meat is essential. Start with bone-in, skin-on thighs as they are more forgiving during cooking. To enhance skin crispiness, pat the thighs dry with paper towels before seasoning them with salt and pepper. This step helps to remove excess moisture, allowing for a beautifully golden and crispy exterior, especially when you baste them with teriyaki sauce during the last phases of baking.

It’s crucial to check for doneness using a meat thermometer. Chicken should be cooked to an internal temperature of 165°F (74°C). If you don't have a thermometer, look for clear juices running from the chicken; any blood will indicate that it needs more time. I recommend letting the chicken rest for about five minutes after baking; this allows the juices to redistribute, resulting in a more flavorful and tender bite.

Understanding and Customizing Teriyaki Sauce

The teriyaki sauce in this recipe is designed to balance sweetness and savory notes, making it versatile for various dishes. If you want to add a little heat, consider a splash of sriracha or red pepper flakes when simmering the sauce. Additionally, substituting honey with agave syrup or maple syrup can work beautifully if you're looking for a different sweetener; however, each will slightly alter the flavor profile of the final dish.

For a thicker and glossier sauce, you can double the cornstarch amount, adjusting water accordingly. This may be preferable if you plan to use the sauce as a glaze or a dipping sauce at the table. The opportunity to adjust flavors and textures makes this teriyaki sauce customizable to personal preferences, ensuring a unique touch every time you make it.

Serving Suggestions and Pairing Options

Baked Teriyaki Chicken Thighs shine when served alongside steamed jasmine rice or fluffy sushi rice, as the grains soak up the flavorful sauce beautifully. For a vibrant plate, consider adding a side of stir-fried vegetables—like bell peppers, broccoli, and snap peas—tossed in sesame oil for a nutty finish. Presenting your meal with a colorful array enhances not just flavor but visual appeal.

If you're planning this dish for meal prep, the cooked chicken thighs can be stored in an airtight container in the refrigerator for up to four days. Alternatively, for longer storage, vacuum sealing or using freezer-safe bags to store them will preserve flavor and moisture—just thaw overnight in the fridge before reheating. Microwaving is convenient, but for the best texture, consider reheating in the oven at 350°F (175°C) for about 10 minutes to regain that lovely crispness.

Ingredients

For the Teriyaki Sauce

1/2 cup soy sauce
1/2 cup brown sugar
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 teaspoon garlic, minced
1 teaspoon ginger, minced
Sesame seeds for garnish (optional)

For the Chicken

4 chicken thighs, bone-in and skin-on
Salt and pepper to taste

Instructions

Prepare the Teriyaki Sauce

In a saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a simmer and cook for 3-4 minutes until the sugar dissolves.

Thicken the Sauce

In a small bowl, mix cornstarch with 1 tablespoon of water, then stir into the sauce. Cook for an additional 1-2 minutes until the sauce thickens. Remove from heat.

Marinate the Chicken

Season chicken thighs with salt and pepper. Pour half of the teriyaki sauce over the chicken and let it marinate for at least 30 minutes, ideally in the fridge.

Bake the Chicken

Preheat your oven to 400°F (200°C). Place the marinated chicken thighs in a baking dish and pour any remaining marinade over them. Bake for 30-35 minutes until the chicken is cooked through.

Baste and Serve

During the last 10 minutes of baking, baste the chicken with the sauce. Once done, allow it to rest for a few minutes, then garnish with sesame seeds before serving.

Pro Tips

For a deeper flavor, marinate the chicken overnight. You can also adjust the sweetness of the sauce by varying the amount of brown sugar and honey.

Marinating and Flavor Development

The marinating step is crucial for allowing the chicken to absorb the teriyaki flavors. While 30 minutes can work in a pinch, letting the chicken marinate for at least 2 hours, or even overnight, can significantly enhance the taste. The longer exposure to the sauce allows the sugars to caramelize further during cooking, deepening the flavor and resulting in a more complex dish.

In addition to enhancing flavor, marinating helps to tenderize the chicken. The acid in rice vinegar works to break down muscle fibers, ensuring each bite remains moist. Be cautious not to over-marinate, especially if using a vinegar-heavy sauce, which could lead to overly soft chicken.

Ingredient Alternatives and Dietary Adjustments

If you're seeking a gluten-free option, replacing regular soy sauce with tamari or coconut aminos may be an excellent choice. Both alternatives offer a similar umami flavor while accommodating dietary restrictions. Additionally, use brown rice or quinoa as a side instead of traditional rice for a grain switch that adds nutritional value.

For those who prefer a lighter protein, chicken breast can replace thighs, but keep an eye on the cooking time. Breast meat cooks faster and can dry out more easily, so adjusting baking time to about 20-25 minutes while still achieving a safe internal temperature is critical to ensuring juicy results.

Scaling the Recipe Up or Down

This recipe can easily be scaled to serve larger groups. If you're cooking for a crowd, simply double the amount of chicken thighs and increase the sauce ingredients proportionately. Ensure you use a larger baking dish or multiple pans to allow for even cooking and proper airflow in the oven, which helps with browning.

For smaller portions, you can cut the recipe in half effectively; remember to adjust the marinating time down based on the size of the chicken thighs. You'll still achieve delicious results, but slicing each thigh into pieces can allow for quicker cooking and absorption of flavors when marinated.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, but chicken breasts may cook faster and can dry out more easily. Adjust cooking time appropriately.

→ How long can I marinate the chicken?

You can marinate the chicken for as little as 30 minutes, but overnight is best for optimal flavor.

→ Can I freeze the marinated chicken?

Absolutely! Freeze the marinated chicken in a zip-lock bag for up to 3 months. Thaw in the fridge before cooking.

→ What can I serve with Baked Teriyaki Chicken Thighs?

Steamed rice and stir-fried vegetables pair perfectly with this dish, making for a complete meal.