Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In)

oven baked teriyaki chicken thighs on a white plate

4.60 from 5 votes

Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In)

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.

Prep Time5

Cook Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 237kcal

Author: Cara Lanz

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.

Video

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.

Nutrition