Baked Teriyaki Chicken Thighs

Name: Baked Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 bone-in, skin-on chicken thighs; 1/2 cup soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 2 cloves garlic, minced; 1 tablespoon freshly grated ginger; 1 tablespoon cornstarch; 1 tablespoon water; Sesame seeds and sliced green onions for garnish

Highlighted under: International World Food Recipes

I absolutely love making Baked Teriyaki Chicken Thighs! The tender, juicy chicken thighs marinated in a sweet and tangy homemade teriyaki sauce make for a delightful dish that pairs perfectly with steamed rice or a fresh salad. This recipe is not only easy to follow but also allows me to customize the flavor by adjusting the marinade ingredients to my liking. Trust me, once you try it, you’ll want to make it for every dinner gathering!

Created by

Charlotte Wilson

Last updated on 2026-02-07T22:56:38.179Z

Making Baked Teriyaki Chicken Thighs was a game changer for our weeknight dinners. The marinade is simple yet packed with flavor, using key ingredients like soy sauce, honey, and garlic. I often double the marinade because it also makes a fantastic dipping sauce. The first time I made it, the aroma of the chicken baking filled my kitchen and had everyone eagerly anticipating dinner.

Another aspect I love about this recipe is how the chicken stays moist and tender in the oven. I always recommend using bone-in, skin-on thighs for maximum flavor and juiciness. The combination of the crispy skin and the glossy teriyaki glaze is simply irresistible, making this dish perfect for both family dinners and special occasions.

Why You'll Love This Recipe
A deliciously sticky glaze that caramelizes beautifully in the oven
Juicy chicken thighs that are packed with flavor
An easy homemade marinade that you can adjust to your taste

The Importance of Marinating

Marinating the chicken thighs is crucial for developing deep, rich flavors. By allowing the chicken to soak in the homemade teriyaki marinade for at least 30 minutes, the soy sauce penetrates the meat, while the honey adds a hint of sweetness that balances the overall taste. For maximum flavor infusion, consider marinating for up to 2 hours. This small addition of time can elevate your dish significantly.

Ensure the chicken is completely coated in the marinade for the best results. If you notice the marinade settling at the bottom of the bag or dish, gently massage the chicken to redistribute the marinade. Remember, the longer the marination, the more robust the flavors will be, so don’t rush this step.

Creating the Perfect Glaze

While the chicken bakes, preparing the glaze is a key step that enhances the dish. As the marinade simmers, watch closely for bubbling; it should thicken and become glossy. If the glaze seems too thin, additional cornstarch mixed with water can help achieve the desired consistency. Once the chicken is brushed with the glaze, it will caramelize slightly while roasting, forming a delicious layer of flavor.

Applying the glaze towards the end of the baking process is vital. This timing ensures that the sauce adheres nicely to the chicken without burning. If your oven tends to be hotter than average, check on the chicken around the 35-minute mark to prevent any overcooking or charring of the glaze.

Serving Suggestions and Storage

Pair your Baked Teriyaki Chicken Thighs with fluffy steamed rice or stir-fried vegetables for a complete meal. The sticky teriyaki sauce works wonderfully as a base for a quick grain bowl; just add your favorite grains like quinoa or brown rice and some fresh greens.

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat gently in the oven at 350°F (175°C) until warmed through, as this helps preserve the chicken’s moisture. For long-term storage, consider freezing the marinated chicken for up to a month; just ensure you thaw it in the refrigerator overnight before marinating and baking.

Ingredients

Gather the following ingredients to prepare your delicious Baked Teriyaki Chicken Thighs.

Ingredients

4 bone-in, skin-on chicken thighs
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 cloves garlic, minced
1 tablespoon freshly grated ginger
1 tablespoon cornstarch
1 tablespoon water
Sesame seeds and sliced green onions for garnish

Once you have your ingredients ready, you can move on to preparing the dish!

Instructions

Follow these steps carefully to make the perfect Baked Teriyaki Chicken Thighs.

Prepare the Marinade

In a mixing bowl, whisk together the soy sauce, honey, rice vinegar, minced garlic, and grated ginger until well combined.

Marinate the Chicken

Place the chicken thighs in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.

Preheat the Oven

Preheat your oven to 400°F (200°C) and line a baking dish with foil for easy cleanup.

Bake the Chicken

Remove the chicken from the marinade, reserving the marinade for later. Place the thighs skin-side up in the prepared baking dish. Bake for 25 minutes.

Prepare the Glaze

While the chicken is baking, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat. Mix the cornstarch with water and add to the saucepan, stirring until the mixture thickens.

Glaze and Finish Baking

After 25 minutes, brush the thickened marinade over the chicken thighs. Return to the oven and bake for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F (74°C).

Serve

Remove the chicken from the oven and let it rest for a few minutes. Sprinkle with sesame seeds and sliced green onions before serving.

Enjoy your delicious homemade Baked Teriyaki Chicken Thighs with your favorite sides!

Pro Tips

For extra flavor, consider adding some red pepper flakes to the marinade for a spicy kick.

Ingredient Substitutions

If you’re looking to reduce sodium, low-sodium soy sauce is a great alternative. You can also make the sauce gluten-free by using tamari instead of soy sauce. Honey can be substituted with maple syrup for a vegan option, while still providing that needed sweetness to the teriyaki sauce.

Rice vinegar adds a nice acidity to balance the flavors, but if you don't have any on hand, apple cider vinegar can serve as a suitable substitution, bringing a slightly different taste profile without overwhelming the dish.

Making It Your Own

Feel free to enhance the flavor profile by adding more spices. A pinch of red pepper flakes or a dash of sriracha can introduce a delightful heat to the dish. For aromatic depth, consider adding a few drops of sesame oil, which beautifully complements both the marinade and the finished chicken.

You can also experiment with different types of vegetables alongside the chicken. Broccoli, snap peas, and bell peppers can be added to the baking dish for the final 15-20 minutes to cook alongside the chicken, soaking up the teriyaki flavors and creating a flavorful one-pan meal.

Questions About Recipes

→ Can I use boneless chicken thighs instead?

Yes, boneless chicken thighs can be used; however, cooking time may be reduced by about 5-10 minutes.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the marinated chicken?

Absolutely! The marinated chicken thighs can be frozen for up to 3 months. Thaw in the refrigerator before cooking.

→ What can I serve with Baked Teriyaki Chicken Thighs?

This dish pairs wonderfully with steamed rice, stir-fried vegetables, or a fresh green salad.