Oven-Baked Teriyaki Chicken Thighs Recipe

If you’re craving a dish that’s bursting with sweet and savory flavors, tender meat, and a glossy sauce that’s downright irresistible, then you are going to love this Oven-Baked Teriyaki Chicken Thighs Recipe. It’s comfort food elevated to a whole new level, combining the rich taste of homemade teriyaki sauce with juicy chicken thighs baked to perfection in your oven. Whether it’s a weeknight dinner or a special family gathering, this dish promises to deliver a delightful experience that’s as satisfying to make as it is to eat.

Ingredients You’ll Need

Each ingredient in this Oven-Baked Teriyaki Chicken Thighs Recipe plays a key role in creating that perfect harmony of flavors, textures, and colors. The simplicity of the ingredients allows the natural taste of the chicken to shine, while the sauce adds a luscious, glossy coating that makes every bite memorable.

• Chicken thighs (5 lbs boneless, skinless): Juicy and flavorful, these are perfect for absorbing the teriyaki sauce while staying tender during baking.
• Soy sauce: Adds that classic umami depth essential to any teriyaki sauce.
• Brown sugar: Brings a rich sweetness and helps create a beautiful caramelized glaze.
• Honey (2 tablespoons): Adds natural sweetness and helps balance the tartness of the vinegar.
• Rice vinegar: Provides a subtle tang that brightens the sauce and cuts through the richness.
• Garlic (2 cloves minced): Infuses the sauce with fragrant warmth and savory notes.
• Ginger (1 teaspoon grated): Gives a zesty bite that lifts the entire dish.
• Cornstarch: Used to thicken the sauce into that perfect, glossy finish we all crave.
• Water: For mixing with cornstarch to make a smooth slurry for thickening the sauce.
• Green onions (for garnish, sliced): Adds fresh color and a mild onion flavor right before serving.

How to Make Oven-Baked Teriyaki Chicken Thighs Recipe

Step 1: Preheat and prepare

Start by heating your oven to 400°F (200°C). This temperature ensures the chicken cooks evenly and the sauce bubbles into that perfect glaze we’re aiming for.

Step 2: Whip up the teriyaki sauce

In a mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. This sauce is going to coat your chicken with layers of sweet, tangy, and fragrant flavor.

Step 3: Arrange the chicken thighs

Place the boneless, skinless chicken thighs in a large baking dish, ensuring they’re spread out evenly for uniform cooking.

Step 4: Coat with sauce

Pour your wonderful teriyaki sauce mixture over the chicken, making sure each piece is generously coated to soak up all those incredible flavors.

Step 5: Bake covered

Cover the baking dish with foil to keep the moisture locked in. Pop it in your preheated oven and bake for 30 minutes, allowing the chicken to cook through gently and absorb the sauce.

Step 6: Uncover and continue baking

After 30 minutes, remove the foil and bake for another 15-20 minutes. This step lets the sauce thicken and creates that irresistible sticky glaze on your chicken thighs.

Step 7: Prepare the thickening slurry

While baking, mix cornstarch and water in a small bowl until smooth. This slurry is the secret to getting your sauce thick and glossy without any lumps.

Step 8: Thicken the sauce

Remove the baking dish briefly and pour the cornstarch slurry into the sauce around the chicken. Stir gently to combine, ensuring the slurry is evenly distributed.

Step 9: Final bake

Return the baking dish to the oven and bake for another 5-10 minutes. By the end of this, your sauce will have thickened beautifully, clinging perfectly to each piece of chicken.

Step 10: Rest and garnish

Take the chicken out and let it rest for a few minutes. This step helps the juices redistribute for maximum tenderness. Before serving, sprinkle sliced green onions over the top to add a fresh, crisp finish.

Step 11: Serve and enjoy

Your Oven-Baked Teriyaki Chicken Thighs Recipe is now ready to be shared and savored!

How to Serve Oven-Baked Teriyaki Chicken Thighs Recipe

Garnishes

Sliced green onions not only add a burst of fresh flavor but also give a lovely pop of green color that contrasts beautifully with the dark, shiny teriyaki glaze. For a little extra crunch, sprinkle toasted sesame seeds on top—they bring a nutty depth that complements the sauce perfectly.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice, which soaks up every bit of the luscious sauce. For a vibrant plate, toss together a simple cucumber salad or serve lightly steamed broccoli to keep things fresh and balanced. Roasted vegetables or even a crisp Asian slaw can add textural interest and round out the meal.

Creative Ways to Present

For a fun twist, serve your Oven-Baked Teriyaki Chicken Thighs Recipe in lettuce cups for a light and hand-held option. You could also slice the chicken and layer it over a bowl of warm noodles and sautéed veggies for an appealing teriyaki bowl. The sticky glaze makes it perfect for dipping too, so consider serving with a side of pickled ginger or wasabi mayonnaise for extra flavor excitement.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover teriyaki chicken to an airtight container and keep it in the refrigerator. It will stay fresh and delicious for up to 3 days, making for an easy, flavorful lunch or dinner option.

Freezing

If you want to save your Oven-Baked Teriyaki Chicken Thighs Recipe for later, freeze the cooked chicken in a sealed freezer container or heavy-duty bag. It will maintain its quality for up to 2 months. When ready, thaw in the refrigerator overnight before reheating.

Reheating

Reheat gently in the oven or on the stovetop to preserve the chicken’s tenderness and keep the sauce glossy and thick. Microwave reheating works too, though warming in shorter bursts helps avoid drying out the meat. Adding a splash of water or broth when reheating can help maintain that saucy consistency.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely, but boneless, skinless chicken thighs are preferred for their juiciness and flavor. Chicken breasts cook faster and can dry out, so keep an eye on them if you swap.

Is it possible to make this recipe gluten-free?

Yes! Just substitute the regular soy sauce with a gluten-free tamari or coconut aminos to keep that teriyaki goodness while avoiding gluten.

How sticky will the sauce be?

The sauce thickens into a beautiful, sticky glaze thanks to the cornstarch slurry, coating each chicken thigh with a luscious finish that’s not too runny or overly thick.

Can I prepare the sauce ahead of time?

Definitely. The sauce can be mixed in advance and stored in the refrigerator for up to 2 days. Fresh garlic and ginger give the best flavor, so it’s best to prepare those right before mixing.

What should I do if the sauce isn’t thickening enough?

If the sauce needs more thickening, mix a little more cornstarch with water and add it gradually, baking for a few more minutes until it reaches your desired consistency.

Final Thoughts

There is something truly special about this Oven-Baked Teriyaki Chicken Thighs Recipe that makes it a winner every time in my kitchen. The combination of tender chicken, bright and savory sauce, and simple preparation results in a dish you’ll want to make again and again. Give it a try—you might just have found your new favorite weeknight meal or show-stopping dinner for guests!

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