5.0 from 123 votes
Easy Baked Teriyaki Chicken Thighs
These baked teriyaki chicken thighs are a terrific quick and easy weekday dinner. It only needs simple ingredients (readily available) but is delicious! Tender chicken thighs are coated in a sweet and salty sauce that is so good with just a simple bowl of plain white rice! (Works with bone in AND boneless meat.)
Prep Time
5 mins
Cook Time
5 mins
Servings: 6 people
Calories: 1732 kcal
Course:
Main Course
Cuisine:
Japanese
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 light soy sauce Not dark, thick or sweet soy! They're different things
- 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.
Cup of Yum
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
- Or till the juices run clear when a knife is inserted into the thickest part. (The baking time obviously changes with the size of the meat!))
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
- Chicken breasts (Boneless, skinless, under 1 inch thick): 20 to 25 minutes in a 400F oven
- Chicken breasts (Bone-in): 35-40 minutes at 375F
- Chicken thigh (Skinless, boneless): 20-25 minutes at 425F
- Teriyaki Salmon: replace the chicken with salmon (baked or pan-fried) and follow the cooking instructions in the link
- Teriyaki Tofu: switch out the chicken for fried tofu!
- Traditional: if you prefer a more authentic Japanese flavor, add sake and mirin to the sauce.
- Spicy chicken teriyaki: Whisk 1-2 Tablespoons or Sriracha or Sambal into the sauce.
- Grilled: having a summer BBQ? Grill the thighs and serve with mango cucumber tomato salad on the side!
- Air-fried: cook for about 15-20 minutes at 400F/ 204C, depending on the size.
Nutrition Information
Calories
1732kcal
(87%)
Carbohydrates
58g
(19%)
Protein
117g
(234%)
Fat
113g
(174%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
23g
Monounsaturated Fat
47g
Trans Fat
1g
Cholesterol
664mg
(221%)
Sodium
3767mg
(157%)
Potassium
1578mg
(45%)
Fiber
1g
(4%)
Sugar
51g
(102%)
Vitamin A
649IU
(13%)
Vitamin C
4mg
(4%)
Calcium
89mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 1732
% 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.