Oven Baked Teriyaki Chicken Thighs

KROLLSKORNER.COM

These Oven Baked Teriyaki Chicken Thighs are juicy, sticky, and packed with incredible flavor from a quick homemade teriyaki sauce.

KROLLSKORNER.COM

They’re an easy, delicious option for dinner or meal prep, coming together with minimal effort.

KROLLSKORNER.COM

To make, whisk together all sauce ingredients. Reserve one cup of the sauce in the fridge for later thickening and serving.

KROLLSKORNER.COM

Place chicken thighs in a bowl or zip-top bag and pour the remaining 1 cup of sauce over the top. Marinate for at least 30 minutes, or up to 8 hours.

KROLLSKORNER.COM

Preheat oven to 400°F. Arrange the chicken on a baking sheet. You can spoon a couple of Tbsp. of the reserved marinade from the fridge onto the chicken if you’d like.

KROLLSKORNER.COM

Bake for 15 minutes, or until mostly cooked through.

KROLLSKORNER.COM

Meanwhile, whisk together the cornstarch slurry. Heat the reserved sauce in a small saucepan and stir in the slurry.

KROLLSKORNER.COM

Cook until thickened and coats the back of a spoon.

KROLLSKORNER.COM

Switch oven to broil and cook for about 5-8 minutes. I like to brush some of the thickened sauce on top of the chicken during the final broil minutes.

KROLLSKORNER.COM

 Garnish with scallions, sesame seeds, and chili flakes if desired and serve sliced chicken over rice, udon noodles, veggies, etc.

KROLLSKORNER.COM

For full recipe, instructions, helpful tips, and more swipe up or visit the blog!

KROLLSKORNER.COM