Baked Teriyaki Chicken Thighs
Teriyaki Chicken Thighs
Juicy chicken thighs baked in a glossy homemade teriyaki glaze with sesame seeds and scallions.
These baked teriyaki chicken thighs are built around a quick homemade glaze rather than a bottled sauce. Soy sauce, honey, brown sugar, rice vinegar, garlic, and ginger cook together into a balanced glaze that is salty, sweet, and bright enough to coat rich chicken thighs.
Boneless, skinless thighs stay tender in the oven and absorb the glaze well. A short bake covered with sauce keeps the meat juicy, then a final uncovered stretch lets the glaze thicken and cling to the edges without needing a separate broiler step.
The sesame seeds and scallions go on at the end so they stay fresh and visible. Serve the chicken over steamed rice, with cucumber salad, or next to roasted broccoli for an easy dinner that still tastes like it took more effort than it did.
If you prefer a thicker glaze, simmer it for a minute or two before it goes over the chicken, or spoon pan sauce back over the thighs after baking. The recipe also holds well for meal prep because the sauce reheats smoothly with the chicken.
Nutrition (per serving)
Directions
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1
Heat the oven to 400°F and lightly oil a 9-by-13-inch baking dish.
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2
Pat the chicken thighs dry, trim any large pockets of fat, and arrange them in the baking dish in a single layer.
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3
Whisk the soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a small saucepan until mostly smooth.
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4
Bring the sauce to a gentle simmer over medium heat. Stir the cornstarch with the cold water, whisk it into the sauce, and simmer for 1 to 2 minutes until glossy and lightly thickened.
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5
Pour about two-thirds of the teriyaki glaze over the chicken, turning the thighs so both sides are coated.
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6
Bake for 25 minutes, then spoon pan sauce over the chicken and brush with the remaining glaze.
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7
Return the dish to the oven and bake for 8 to 10 minutes more, until the chicken reaches 165°F in the thickest piece and the glaze is bubbling at the edges.
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8
Rest the chicken for 5 minutes, then spoon the thickened pan glaze over the top.
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9
Sprinkle with toasted sesame seeds and scallions before serving.
Ingredients
- Boneless, Skinless Chicken Thighs:2 lb
- Low-Sodium Soy Sauce:1/2 cup
- Water:1/4 cup
- Honey:3 tbsp
- Brown Sugar:2 tbsp
- Rice Vinegar:2 tbsp
- Toasted Sesame Oil:1 tbsp
- Fresh Garlic, Minced:3 cloves
- Fresh Ginger, Grated:1 tbsp
- Cornstarch:1 tbsp
- Cold Water For Slurry:1 tbsp
- Toasted Sesame Seeds:1 tbsp
- Scallions, Thinly Sliced:2 stalks
Tips & Notes
- Use low-sodium soy sauce so the glaze can reduce slightly without becoming too salty.
- If using bone-in thighs, add 10 to 15 minutes of bake time and check the internal temperature near the bone.
- For extra color, broil the chicken for 1 to 2 minutes at the end while watching closely.
- Leftovers keep well in an airtight container for up to 4 days.
