Oven Baked Teriyaki Chicken Thighs

These Oven Baked Teriyaki Chicken Thighs are juicy, sticky, and packed with incredible flavor from a quick homemade teriyaki sauce. They’re an easy, delicious option for dinner or meal prep, coming together with minimal effort.

Course Main Course

Cuisine Asian

Keyword oven baked teriyaki chicken thighs

Prep Time 20

Cook Time 20

Marinate Time 30

Total Time 1 10

Servings -6 servings

Calories 427kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

For the Chicken

2 lbs boneless skinless chicken thighs

For the Sauce & Marinade

3/4 cup soy sauce
1/2 cup pineapple juice
1/3 cup granulated sugar
1/4 cup water
4 cloves garlic, minced
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, minced
1 Tbsp. sesame oil
1 tsp. fish sauce, optional

For Thickening

2 tsp. cornstarch, or a little more as needed to thicken
2 tsp. water

Optional Garnishes

Sliced scallions
Sesame seeds
Chili flakes

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Instructions

Make the sauce: In a bowl, whisk together all sauce ingredients. It should make 2 cups of sauce. Reserve one cup of the sauce in the fridge for later thickening and serving.
3/4 cup soy sauce, 1/2 cup pineapple juice, 1/3 cup granulated sugar, 1/4 cup water, 4 cloves garlic, 2 Tbsp. rice vinegar, 1 Tbsp. fresh ginger, 1 tsp. fish sauce, 1 Tbsp. sesame oil
Marinate the chicken: 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. Start Timer
2 lbs boneless skinless chicken thighs
Bake: Preheat oven to 400°F. Remove the chicken from the marinade and arrange it on a baking sheet or in a baking dish sprayed with nonstick cooking spray. Discard marinade. You can spoon a couple of Tbsp. of the reserved marinade from the fridge onto the chicken if you’d like. Bake for 15 minutes, or until mostly cooked through. Start Timer
Thicken the sauce: Meanwhile, in a small bowl, whisk together cornstarch and water to make a slurry. Heat the reserved sauce in a small saucepan over medium heat. Stir in the slurry and cook until thickened and coats the back of a spoon, about 2–3 minutes. Start Timer
2 tsp. cornstarch, 2 tsp. water
Broil: The rack should be about 8-10 inches away from the heat source. Switch oven to broil and cook for about 5-8 minutes Start Timer, or until lightly charred and caramelized on top. Keep an eye on it so it doesn’t burn. I like to brush some of the thickened sauce on top of the chicken during the final broil minutes. Chicken should reach an internal temperature of 165°F in the thickest part of the chicken. Remove and loosely cover with foil for 5 minutes to rest. Start Timer
Serve: Slice or serve the chicken whole and spoon the thickened sauce over the top. Garnish with scallions, sesame seeds, and chili flakes if desired and serve over rice, udon noodles, veggies, etc.
Sliced scallions, Sesame seeds, Chili flakes

Notes

Air fryer: If you want to make these in the air fryer, you can! Cook at 375°F for about 14–18 minutes (depending on size), flipping halfway through. Brush with the teriyaki sauce during the last few minutes so it thickens without burning.
Grill: Preheat the grill on high. Transfer the marinated chicken to the grill, allowing any excess to drip off. Reduce the heat to medium-high, cover the grill, and cook for 5 minutes, or until char marks appear. Flip and cook, turning and basting occasionally with thickened sauce, until the internal temperature reaches 165°F on an instant-read thermometer, ~7 to 8 minutes more.
Gluten-free Use gluten-free soy sauce or coconut aminos.
Store: Store any leftover chicken thighs in a covered, airtight container in the fridge for up to 3-4 days.
Reheat: To reheat, warm in the air fryer or in a skillet over medium heat until heated through, adding sauce if needed to help keep them moist.
Freeze: To freeze, let the chicken cool completely, then store it in a freezer-safe container for up to 2-3 months. Thaw overnight in the fridge before reheating.

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