Easy Baked Teriyaki Chicken Thighs
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Servings
6 people
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Calories
1732 kcal
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Course
Main Course
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Cuisine
Japanese
Easy Baked Teriyaki Chicken Thighs
Description
Easy Baked Teriyaki Chicken Thighs highlight bone-in chicken thighs baked with a teriyaki sauce composed of white sugar, light soy sauce, rice wine vinegar, minced garlic, and ground ginger. The sauce simmers on medium heat to dissolve sugar and deepen flavor, with an optional cornflour slurry to thicken if desired. The chicken is pricked to allow the sauce to penetrate, coated generously, and baked at 400°F until juices run clear, producing tender meat with a sticky, glossy coating.
The balance of sweet and savory ingredients in the teriyaki sauce complements the rich flavor of the chicken thighs, making this dish suitable for a main course paired with steamed rice or vegetables. Garnishes like toasted sesame seeds and sliced green onions add texture and visual appeal.
The recipe suggests variations such as using boneless thighs or breasts with adjusted cooking times, substituting salmon or tofu for the chicken, and adding spicy elements like Sriracha to the sauce. It also offers alternative cooking methods including grilling and air frying, demonstrating versatility for different preferences and occasions.
Ingredients
- 6 chicken thighs bone-in, with the skin on. I prefer not to use chicken breasts as they dry out easily and have less flavor but have provided the cooking times for if you wish to do so. You can also use boneless chicken thighs or other chicken parts, but the baking time will change.
For the teriyaki sauce
- ¼ Cup white sugar Some people use brown but I prefer the taste of white. (Either way, do not use dark brown sugar or your chicken will taste of molasses!)
- ¼ Cup soy sauce Not dark, thick or sweet soy! They're different things, light
- ⅛ Cup rice wine vinegar Substitute: apple cider vinegar, or white wine vinegar.
- ½ Tablespoon water
- 2 cloves garlic peeled and minced
- ¼ teaspoon ground ginger
Garnish
- sesame seeds Lightly toasted. Can supplement with a drizzle of sesame oil if you wish
- 1 prig green onions sliced
- black pepper Optional, to taste.
Instructions
- Pre-heat the oven to 400F.
Making the sauce
- Add all the ingredients for the teriyaki sauce to a small saucepan. Simmer for 3-4 minutes on medium heat till the sugar dissolves completely and the sauce is fragrant. Note: if you want a thicker sauce, whisk 1 teaspoon of corn flour into 1 Tablespoon of cold water. Slowly whisk this cornflour slurry into the teriyaki sauce (over low heat) till it's thick enough to coat the back of a spoon.
Baking the Chicken
- Prick a few holes/ slits in the raw chicken then coat in ¾ of the sauce. Note: Keep the remaining sauce in a small bowl to baste the chicken later.
- Place the chicken thighs in a single layer in a baking tray, making sure to brush the sides and top. IMPORTANT: The minced garlic clove should be in the sauce and none on the chicken! If not you'll get burnt garlic which can have a bitter flavor.
- Bake at 400F/ 204C/ 184C fan for 35-40 minutes, depending on the size of the thighs, till the chicken juices run clear when a knife is inserted in the thickest part of the meat. (Or check that the internal temperature of thickest piece is 165 F.)Note: If you're in a rush, you can cook at 425F for 20-25 minutes but I find the meat is a bit less tender when you do so.
- Baste the chicken with the clean teriyaki sauce before serving. (Do NOT use sauce which has had contact with raw chicken!) Garnish with the green onion, sesame seeds and black pepper if using and serve with rice!
Notes
- Prick the chicken before coating to enhance flavor absorption.
- Keep minced garlic in the sauce rather than directly on chicken to avoid burnt garlic taste.
- Adjust baking times based on chicken cut and size: boneless skinless breasts require less time than bone-in thighs.
- Sauce thickening can be achieved with a cornflour slurry if a glaze is desired.
- For variations, try salmon, tofu, or add spices like Sriracha for heat.
- Grilling and air frying options are available with modified cooking times.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1732 kcal
% Daily Value*
| Calories | 1732kcal | 87% |
| Carbohydrates | 58g | 19% |
| Protein | 117g | 234% |
| Fat | 113g | 174% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 23g | 135% |
| Monounsaturated Fat | 47g | 235% |
| Trans Fat | 1g | 50% |
| Cholesterol | 664mg | 221% |
| Sodium | 3767mg | 157% |
| Potassium | 1578mg | 34% |
| Fiber | 1g | 4% |
| Sugar | 51g | 102% |
| Vitamin A | 649IU | 13% |
| Vitamin C | 4mg | 4% |
| Calcium | 89mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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