These Baked Teriyaki Chicken Thighs are juicy, savory, and coated with a glossy homemade sauce. Soy sauce, brown sugar, honey, garlic, and ginger create a balanced sweet and salty glaze.
Boneless chicken thighs remain tender during baking and absorb the sauce particularly well. The sauce is cooked briefly before use so it thickens properly and clings to the chicken.
Serve the chicken over steamed rice with broccoli, carrots, or snap peas for an easy family dinner.
Why You’ll Love This Recipe
- Juicy boneless chicken thighs.
- Sticky homemade teriyaki glaze.
- Sweet, savory, and garlicky.
- Baked rather than fried.
- Suitable for meal preparation.
- Easy to serve with rice.
- Family-friendly.
- Sauce uses common ingredients.
- Ready in approximately 40 minutes.
- Can be garnished with sesame seeds and green onions.
Ingredients You’ll Need
Chicken
- 2 pounds boneless, skinless chicken thighs.
- ½ teaspoon black pepper.
- 1 tablespoon neutral cooking oil.
Teriyaki Sauce
- ½ cup low-sodium soy sauce.
- ⅓ cup water.
- ¼ cup packed brown sugar.
- 2 tablespoons honey.
- 1 tablespoon rice vinegar.
- 2 teaspoons toasted sesame oil.
- 3 garlic cloves, minced.
- 2 teaspoons grated fresh ginger.
- 1 tablespoon cornstarch.
- 2 tablespoons cold water.
Garnish
- 2 green onions, sliced.
- 1 teaspoon sesame seeds.
- Steamed rice and broccoli, for serving.
Ingredient Notes
Chicken thighs: Boneless thighs cook relatively quickly and remain juicy. Trim very large pieces of fat.
Soy sauce: Low-sodium soy sauce prevents the glaze from becoming excessively salty.
Brown sugar and honey: The combination creates sweetness, shine, and caramelization.
Rice vinegar: Acidity balances the sugar and soy sauce.
Sesame oil: Toasted sesame oil has a strong flavor, so only a small quantity is required.
Cornstarch: Cornstarch thickens the sauce into a glossy glaze.
How to Make Baked Teriyaki Chicken
Step 1: Prepare the Oven
Preheat the oven to 400°F.
Lightly grease a 9 × 13-inch baking dish.
Step 2: Prepare the Chicken
Pat the chicken thighs dry.
Trim excessive exterior fat and season lightly with black pepper.
Arrange them in one layer in the baking dish.
Step 3: Make the Teriyaki Sauce
Combine the soy sauce, water, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger in a small saucepan.
Bring to a gentle simmer.
Whisk the cornstarch with two tablespoons of cold water.
Add the slurry gradually and cook for approximately one minute, until glossy and thick enough to coat a spoon.
Step 4: Coat the Chicken
Reserve approximately one-third of the sauce in a clean bowl for later.
Brush or spoon the remaining sauce over the raw chicken thighs.
Turn them until evenly coated.
Step 5: Bake
Bake uncovered for approximately 25–30 minutes, turning and basting after 15 minutes.
The chicken is ready when the thickest part reaches at least 165°F.
Step 6: Add the Final Glaze
Brush the cooked chicken with the reserved clean sauce.
Broil for 1–2 minutes, watching continuously, until the glaze bubbles and caramelizes lightly.
Step 7: Rest and Serve
Rest the chicken for approximately five minutes.
Garnish with green onions and sesame seeds.
Serve whole or slice and arrange over rice.
Tips for Sticky Teriyaki Chicken
Dry the Chicken
Removing moisture helps the glaze cling to the thighs.
Thicken the Sauce First
Thin sauce tends to run into the bottom of the baking dish.
Reserve Clean Sauce
Separate the sauce for finishing before any utensil touches raw chicken.
Avoid Over-Broiling
The sugar in teriyaki sauce can burn quickly.
Check With a Thermometer
The thickest part of each thigh should reach at least 165°F.
Why Is My Teriyaki Sauce Too Thin?
The sauce may not have simmered after the cornstarch was added. Return it to gentle heat and whisk until thickened.
Why Did the Sauce Burn?
The sugar may have caramelized under the broiler for too long. Watch continuously and remove the chicken as soon as the glaze bubbles.
Recipe Variations
Teriyaki Chicken Breasts
Use evenly sized chicken breasts and adjust the baking time. Remove them when they reach 165°F.
Spicy Teriyaki Chicken
Add sriracha or red pepper flakes to the sauce.
Pineapple Teriyaki Chicken
Serve with sautéed or roasted pineapple pieces. Avoid adding excessive pineapple juice to the sauce.
Teriyaki Chicken Bowls
Slice the chicken and serve it with rice, broccoli, carrots, cucumber, and edamame.
Make-Ahead Instructions
Prepare the teriyaki sauce up to four days ahead and refrigerate it.
Reheat gently before using.
The chicken can be placed in some of the cooled sauce and refrigerated for up to eight hours before baking. Always discard marinade that contacted raw chicken unless it is boiled safely.
Storage, Freezing, and Reheating
Refrigerate cooked chicken for up to four days.
Reheat gently in a covered skillet or microwave until thoroughly hot.
Freeze cooked teriyaki chicken with sauce for up to three months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use bone-in chicken thighs?
Yes, but they require a longer baking time. Confirm doneness with a thermometer.
Can I use bottled teriyaki sauce?
Yes. Choose a thick sauce designed for glazing rather than a thin marinade.
Is teriyaki chicken spicy?
No. The basic recipe is sweet and savory. Add chili sauce for heat.
Can I cook vegetables in the same dish?
Some vegetables release water and can thin the glaze. Roast them separately for the most consistent result.
What should I serve with teriyaki chicken?
Rice, broccoli, carrots, snap peas, cucumber salad, or noodles all work well.
Baked Teriyaki Chicken Recipe Card
Preparation time: 10 minutes
Cooking time: 30 minutes
Resting time: 5 minutes
Total time: 45 minutes
Servings: 6
Course: Dinner
Cuisine: Japanese-American inspired
Method: Baking
Instructions
- Preheat the oven to 400°F.
- Grease a 9 × 13-inch baking dish.
- Pat and trim the chicken thighs.
- Arrange them in one layer.
- Combine the sauce ingredients except cornstarch and cold water.
- Bring the sauce to a gentle simmer.
- Mix the cornstarch and cold water.
- Whisk the slurry into the sauce.
- Cook until thick and glossy.
- Reserve one-third of the clean sauce.
- Coat the raw chicken with the remaining sauce.
- Bake for 25–30 minutes.
- Turn and baste after 15 minutes.
- Cook until the chicken reaches 165°F.
- Brush with reserved sauce.
- Broil for 1–2 minutes.
- Rest, garnish, and serve.
Recipe Notes
- Use low-sodium soy sauce.
- Reserve finishing sauce before coating raw chicken.
- Watch carefully during broiling.
- Adjust cooking time for chicken thickness.
- Test the complete recipe before confirming exact timing and yield.