Oven Baked Teriyaki Chicken Thighs (boneless or bone-in) are tender and juicy in a sweet and savory teriyaki marinade and sauce that bakes to sticky perfection in about 30 minutes. Easy dinner recipe the whole family will love.
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You're going to love this delicious, simple recipe for oven baked chicken thighs with homemade teriyaki marinade and glaze. The tender chicken thighs are super moist and juicy on the inside, and the savory/sweet sauce caramelizes in a perfectly sticky way.
Chicken thighs are perfect for oven baking because they're less likely to dry out than chicken breasts. You can use boneless skinless chicken thighs or bone-in chicken thighs -- I'll show you how to do both and get a nice crispy finish on that chicken skin!
And don't worry if making your own teriyaki sauce sounds like a lot -- it's so easy!
You can also make teriyaki glazed chicken thighs in the air fryer! Click this link for the recipe.
Why You're Going to Love This Recipe
- Juicy baked teriyaki chicken recipe with sweet and savory umami flavor
- Easy recipe for a quick weeknight dinner
- Versatile dish -- serve with your favorite sides, on a salad, or tucked in lettuce wraps
- Fast and easy homemade teriyaki sauce recipe with simple ingredients
Ingredients
Chicken thighs. You can use boneless skinless chicken thighs or bone-in chicken thighs. Boneless chicken thighs will cook a bit more quickly.
Soy sauce. I always get reduced-sodium soy sauce, which is still plenty flavorful.
Honey. Honey adds rich flavor and more sweetness.
Brown sugar. Use light or dark brown sugar.
Rice vinegar. If you don't have rice vinegar, apple cider vinegar will also work.
Fresh garlic. If you don't have fresh garlic, I wouldn't substitute garlic powder -- I think it throws the flavor off. And since garlic isn't an ingredient in authentic teriyaki sauce (which this recipe definitely isn't), it's okay to skip it.
Ground ginger. If you have fresh ginger, add 1-2 tablespoons of fresh grated ginger instead.
Cornstarch. Cornstarch thickens the teriyaki marinade into a luscious sauce.
Step-by-Step Instructions
Step 1: Mix the teriyaki marinade ingredients together in a small bowl.
Marinate chicken in ½ cup of marinade in a covered bowl or resealable plastic bag in the refrigerator for at least 15-30 minutes, up to overnight.
Step 2: Place unused marinade in small saucepan over medium to medium high heat. Mix cornstarch and water in a small bowl, and add to marinade when it comes to a boil. Reduce to simmer and stir 10-12 min until thickened and reduced by ⅓.
Set aside 2-3 tablespoons of sauce to brush onto the finished chicken.
Step 3: Place marinated chicken in a single layer on a baking sheet lined with parchment paper or aluminum foil. Discard the used marinade.
Brush chicken with homemade teriyaki sauce and bake at 375 degrees f for 12 minutes. Turn the chicken over, brush with more sauce, and bake 12 min or until cooked through. Broil 1-3 min to lightly char the sauce.
Step 4: Let the chicken rest 5 minutes. Brush with reserved sauce and sprinkle with sesame seeds and green onions.
Make it a complete meal with white rice or mashed potatoes, a side of steamed snap peas or roasted green beans, and a fresh salad.
Expert Tips
- Avoid cross-contamination by not using the same sauce, bowl, or utensils for uncooked chicken and cooked chicken.
- Do not marinate the chicken for any longer than 24 hours or it can make the meat mushy.
- Exact baking time will vary depending on the thickness of the chicken.
- Cook the chicken to an internal temperature of at least 165 degrees, up to 175-195 degrees for the most flavorful, juicy chicken.
- Discard any used marinade or leftover basting sauce that has been in contact with raw chicken.
FAQs
Store leftover teriyaki chicken in an airtight container in the refrigerator for 3-4 days.
Reheat in the oven at 400 degrees until warmed through to 165 degrees, 10-15 minutes. To re-crisp the skin, broil for a minute or two. If desired, brush with more teriyaki sauce before reheating.
The best temperature to ensure the chicken is fully cooked and the sauce is perfectly baked on, but not burned, is 375 degrees.
This glazed chicken thighs recipe bakes in about 25 minutes for boneless skinless chicken thighs and about 30 minutes for bone-in chicken thighs.
To get a nice crispy skin on your teriyaki chicken thighs, place them under the broiler for 1-3 minutes.
Yes, you can start marinating the chicken the night before. You can also bake honey teriyaki chicken thighs ahead of time and reheat them in the oven.
More Easy Chicken Recipes
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📖 Recipe
Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In)
Ingredients
- 2 to 2 ½ pounds chicken thighs boneless skinless or bone-in skin on
Teriyaki Marinade and Sauce
- ½ cup soy sauce
- ¼ cup brown sugar
- ¼ cup honey
- ¼ cup water
- 2 tablespoons rice vinegar
- 1 clove minced garlic
- ½ teaspoon ground ginger
- cornstarch slurry 1 teaspoon cornstarch + 1 teaspoon water
Instructions
Teriyaki Marinade & Sauce
- Combine soy sauce, brown sugar, honey, water, rice vinegar, garlic, and ginger in a small bowl. Stir until the sugar has completely dissolved.
- Place the chicken thighs and ½ cup of the marinade in a covered bowl or freezer bag in the refrigerator for at least 15-30 minutes, up to overnight. If making ahead of time, store the unused marinade in the fridge.
- Place unused marinade in a small saucepan over medium to medium high heat. Stir together 1 teaspoon each cornstarch and water in a small bowl. When the marinade comes to a boil, add the cornstarch mixture, stir, and reduce heat to a simmer. Simmer and stir 10-12 minutes until thickened and reduced by about ⅓. Set aside 2-3 tablespoons of sauce in a separate bowl for brushing onto the finished chicken.
Glazed Chicken Thighs
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- Remove the chicken thighs from the marinade and discard the used marinade. Place the chicken thighs top side down on the prepared baking sheet. Brush the chicken with teriyaki sauce.
- For boneless skinless chicken thighs: Bake for 12 minutes. Turn, brush with more sauce, and bake for 12 minutes or until cooked through.
- For bone-in skin-on chicken thighs: Bake for 15 minutes. Turn, brush with more sauce, and bake for 15 minutes or until cooked through.
- Broil for 1-3 minutes to lightly char the sauce. Let the chicken rest for about 5 minutes. Brush with the reserved sauce. Sprinkle with sesame seeds and sliced green onions.
Notes
- Avoid cross-contamination -- do not use the same sauce, bowl, or utensils for uncooked chicken and cooked chicken.
- Do not marinate the chicken for any longer than 24 hours, or it can make the meat mushy.
- Exact cooking time will vary depending on the thickness of the chicken.
- Discard any used marinade or teriyaki sauce that has been in contact with raw chicken.
- Cook the chicken to an internal temperature of at least 165 degrees, up to 175-195 degrees for the most flavorful, juicy chicken.
This is an outstanding easy recipe! I love cooking and trying new dinner recipes but this one is certainly going to be a repeat for many occasions. The marinade/glaze is so good that I made a second batch to go with the leftovers. The sauce itself, will be so versatile! I plan on using it with my chicken meatballs, my butterfly pork chops and probably more other dishes. Thank you so much for sharing this recipe!
Hi, Gina, wow, what a wonderful note to wake up to! Thank you so much for trying the recipe, I'm so glad that you enjoyed it enough to make a second batch of that yummy sauce to go with your meatball and pork chop recipes. Sounds delicious, I'll have to try that, too! Thanks, again, Cara
I’ve made this a few times and it is a really great recipe. The marinade only takes a few minutes to throw together and I love that it bakes in the oven. The whole thing comes together quickly and is mostly hands off. I serve it with rice and steamed broccoli and carrots. Any leftover chicken is great in a salad the next day too!
Hi, Jen, thank you so much for the note, I'm so glad you enjoy it :). Cara
Fantastic flavor!
It's definitely one of our favorite ways to make chicken -- my husband especially enjoys it. Oh, wait, that's you! I'm glad you love it <3.