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Teriyaki Chicken Thighs in the Oven

This Baked Teriyaki Chicken Thighs Recipe features tender, juicy chicken smothered in a sweet and savory homemade sauce for a flavor-packed meal that's perfect for busy weeknights.

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
5 mins
Total Time
55 mins
Servings: 4 -6
Calories: 474 kcal
Course: Main Course
Cuisine: Asian-American Fusion

Ingredients

  • 6-8 boneless chicken thighs
  • salt and pepper to taste
  • 1 tablespoon sesame seeds optional, for garnish
  • 1 tablespoon cold water
  • 1 tablespoon cornstarch
  • ¾ cup soy sauce
  • ¼ cup brown sugar
  • 2 teaspoons minced garlic 
  • 2 tablespoons rice vinegar
  • 1 teaspoon ginger powder

Instructions

    Cup of Yum
  1. Preheat your oven to 375°F (190°C).
  2. Line a 8x8-inch baking dish with aluminum foil, extending it over the edges for easy cleanup. Spray the foil with non-stick cooking spray to keep the chicken thighs from sticking to it.
  3. In a small bowl, mix cold water and cornstarch to create a slurry and then set it aside.
  4. In a small saucepan, combine soy sauce, brown sugar, minced garlic, rice vinegar, and ginger powder. Bring them all to a simmer over low to medium heat, stirring to dissolve the sugar.
  5. Once simmering, slowly whisk in the cornstarch slurry. Stir the sauce frequently, until it thickens enough to coat the back of a spoon (this will take about 5-7 minutes).
  6. Remove the teriyaki sauce from heat and let it cool slightly. Reserve about ½ cup of the sauce for basting.
  7. Place the chicken thighs in the prepared baking dish, ensuring that they don't overlap. Brush about 2 tablespoons of teriyaki sauce on top of the chicken, coating both sides.
  8. Bake the chicken for 35-45 minutes in the preheated oven, basting them with the reserved sauce every 10 minutes. Cook them until their internal temperature reaches 165°F (74°C) when tested with an instant-read thermometer inserted into the thickest part.
  9. Remove the chicken from the oven and let them rest for 5 minutes. This will allow the juices to be redistributed, ensuring that your chicken is moist.
  10. Feel free to garnish the chicken thighs with sesame seeds, and serve with steamed white rice or brown rice, vegetables (such as broccoli, bok choy, carrots, and snap peas), sliced green onions for garnish, and a side of the remaining sauce for dipping.

Notes

  •  
  • Marinate the chicken ahead of time: For a deeper flavor, marinate the chicken in some of the sauce for at least 30 minutes in the refrigerator.
  • Marinate the chicken ahead of time: For a deeper flavor, marinate the chicken in some of the sauce for at least 30 minutes in the refrigerator.
  • Cook chicken in a single layer: Place the chicken pieces in a single layer in the baking dish to ensure even cooking.
  • Cook chicken in a single layer: Place the chicken pieces in a single layer in the baking dish to ensure even cooking.
  • Double the sauce: If you'd like some extra teriyaki sauce for serving, double the sauce ingredients and reserve half for drizzling over the cooked chicken.
  • Double the sauce: If you'd like some extra teriyaki sauce for serving, double the sauce ingredients and reserve half for drizzling over the cooked chicken.

Nutrition Information

Calories 474kcal (24%) Carbohydrates 19g (6%) Protein 33g (66%) Fat 29g (45%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 166mg (55%) Sodium 2565mg (107%) Potassium 480mg (14%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 133IU (3%) Vitamin C 0.5mg (1%) Calcium 57mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 4-6

Amount Per Serving

Calories 474

% Daily Value*

Calories 474kcal 24%
Carbohydrates 19g 6%
Protein 33g 66%
Fat 29g 45%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 12g 60%
Trans Fat 0.1g 5%
Cholesterol 166mg 55%
Sodium 2565mg 107%
Potassium 480mg 10%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 133IU 3%
Vitamin C 0.5mg 1%
Calcium 57mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.