Description
This Baked Teriyaki Chicken Thighs recipe delivers tender, juicy chicken coated in a sweet and savory homemade teriyaki glaze. Marinated and baked to perfection, the chicken is finished under the broiler for a caramelized, sticky glaze topped with fresh green onions and sesame seeds, making it a flavorful and easy weeknight dinner.
Ingredients
Scale
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 the soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger. Heat over medium heat, stirring occasionally, until the mixture begins to simmer.
- Thicken the Sauce: Stir in the cornstarch slurry and cook for 1-2 minutes, until the sauce thickens and becomes glossy. Remove from heat and allow the sauce to cool completely.
- Marinate the Chicken: Place the chicken thighs in a large bowl or resealable plastic bag. Pour half of the cooled teriyaki sauce over the chicken, reserving the rest for basting and serving. Toss to coat the chicken evenly, then cover and refrigerate for 20-30 minutes.
- Preheat Oven and Prepare Baking Sheet: 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.
- Bake the Chicken: Arrange the marinated chicken thighs 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).
- Broil for Caramelization: In the last 5 minutes of baking, brush the chicken with reserved teriyaki sauce. Switch the oven to broil and cook for 2-3 minutes until the sauce caramelizes and the chicken develops a sticky, glossy finish. Watch carefully to prevent burning.
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with sliced green onions and sesame seeds before serving. Enjoy your flavorful baked teriyaki chicken!
Notes
- For extra flavor, marinate the chicken overnight if time allows.
- You can use bone-in, skin-on chicken thighs, but adjust baking time accordingly.
- Use gluten-free soy sauce to make this recipe gluten-free.
- If you prefer a thicker glaze, add a little more cornstarch slurry when cooking the sauce.
- Watch the broiler closely to avoid burning the sauce during caramelization.
