Oven Baked Teriyaki Chicken Thighs
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. Easy dinner recipe the whole family will love.
– chicken thighs – soy sauce – brown sugar – honey – rice vinegar
Follow our easy instructions for success!
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.
Place the unused marinade in a small saucepan over medium to medium high heat. Make a cornstarch slurry by stirring together 1 teaspoon each cornstarch and water in a small bowl.
When the teriyaki mixture comes to a boil, add the slurry, stir, and reduce heat to a simmer. Simmer and stir until thickened and reduced by about ⅓.
If desired, set aside 2-3 tablespoons of sauce for brushing onto the finished chicken. Place the remaining sauce in a separate bowl for basting the uncooked chicken.
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Air Fryer BBQ Chicken Thighs
Air Fryer Teriyaki Chicken Thighs
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