Baked Teriyaki Chicken Thighs

Name: Baked Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1/2 cup soy sauce; 1/4 cup honey; 2 tablespoons rice vinegar; 1 tablespoon grated ginger; 3 cloves garlic, minced; 1 tablespoon cornstarch; 1 tablespoon water; 4 chicken thighs, bone-in and skin-on; Salt and pepper to taste; Green onions, chopped (for garnish); Sesame seeds (for garnish)

Highlighted under: International World Food Recipes

I love making Baked Teriyaki Chicken Thighs because they are incredibly flavorful and easy to prepare. The combination of sweet and savory teriyaki sauce coats the chicken perfectly, creating a mouthwatering dish that appeals to everyone at the dinner table. I often serve it with steamed rice and vegetables, and it never fails to impress my family and friends. Plus, the marinade can be prepared in just a few minutes, making this recipe a go-to for busy weeknights.

Created by

Charlotte Wilson

Last updated on 2026-02-07T23:01:37.073Z

Every time I prepare Baked Teriyaki Chicken Thighs, I’m amazed at how well the flavors meld together. After marinating the chicken in a homemade teriyaki sauce made from soy sauce, honey, ginger, and garlic, I bake it to perfection. The key here is to let the chicken rest before serving, which allows the juices to redistribute and keeps the meat tender.

I’ve experimented with different cooking times and temperatures, but I’ve found that baking at 400°F for about 45 minutes yields the juiciest results. You can even add a sprinkle of sesame seeds on top before serving for a little extra crunch and flavor!

Why You'll Love This Recipe
Easy to prepare with minimal cleanup, perfect for busy nights
Tender, juicy chicken thighs glisten with a homemade teriyaki glaze
A delightful balance of sweet and savory flavors that everyone will enjoy

The Importance of the Marinade

The teriyaki marinade in this recipe is key to achieving that rich, sticky glaze that makes Baked Teriyaki Chicken Thighs so irresistible. The soy sauce provides a savory depth, while honey adds sweetness that balances the salty notes. Grated ginger and minced garlic contribute pungent flavors, infusing the chicken with aromatic notes. Allowing the chicken to marinate for at least 30 minutes helps the flavors penetrate the meat, but for an even deeper taste, I recommend marinating for the full 4 hours. Just be sure not to exceed this time, as the soy sauce can make the chicken too salty if left too long.

Cornstarch is an essential ingredient in the marinade, as it thickens the sauce and helps create a glaze that clings beautifully to the chicken once baked. If you're short on cornstarch, you can substitute it with arrowroot powder or even all-purpose flour, though the texture may vary slightly.

Perfecting the Bake

Baking the chicken at 400°F (200°C) is ideal to achieve a crispy skin while keeping the meat juicy. The high heat allows for even cooking without drying out the chicken thighs. Make sure to arrange the thighs skin-side up in the baking dish, as this exposes them directly to the heat and encourages crispy edges. If you notice that the skin isn’t browning enough during baking, you might want to switch to broil for the last 3-5 minutes, but keep a close eye to prevent burning.

Basting the chicken with the reserved marinade halfway through the baking process not only enhances the flavor but also helps to build a beautifully caramelized exterior. Use a spoon or baster to drizzle the marinade over the thighs, ensuring they are evenly coated.

Serving Suggestions and Variations

For serving, I always suggest pairing these teriyaki chicken thighs with steamed jasmine rice or quinoa to soak up the delicious sauce. You can also add a side of sautéed or steamed vegetables, such as broccoli or snap peas, not just for color but also for a nutritional balance. For a fresh twist, consider a simple cucumber salad on the side to add a crunchy texture and bright flavor that complements the rich chicken.

If you're looking to switch things up, try using different proteins like chicken breasts or tofu for a vegetarian version. Adjust cooking times based on the thickness of the protein—chicken breasts may require a few additional minutes in the oven, while tofu should be pressed to remove excess moisture for better flavor absorption. Remember to include the same basting steps to maintain that glossy, sticky finish!

Ingredients

For the Teriyaki Marinade

1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon grated ginger
3 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water

For the Chicken

4 chicken thighs, bone-in and skin-on
Salt and pepper to taste
Green onions, chopped (for garnish)
Sesame seeds (for garnish)

Mix all ingredients together for the marinade and allow the chicken to soak up the flavors!

Instructions

Prepare the Marinade

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

Marinate the Chicken

Place the chicken thighs in a large ziplock bag and pour half of the teriyaki marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours for best flavor.

Preheat the Oven

Preheat your oven to 400°F (200°C).

Bake the Chicken

Remove the chicken from the marinade and place it in a baking dish. Season with salt and pepper. Bake in the preheated oven for 40-45 minutes, basting with reserved marinade halfway through.

Garnish and Serve

Once the chicken is cooked through and has reached an internal temperature of 165°F (75°C), remove from the oven. Garnish with chopped green onions and sesame seeds before serving.

Enjoy your delicious Baked Teriyaki Chicken Thighs with rice or your favorite side!

Pro Tips

For an extra layer of flavor, consider grilling the chicken thighs after baking for a few minutes to give them a charred finish.

Storing and Reheating

If you have leftovers, they can be stored in an airtight container in the fridge for up to three days. To retain the chicken's juiciness upon reheating, I recommend using the oven instead of the microwave. Preheat your oven to 350°F (175°C) and place the chicken on a baking sheet. Cover it with foil to keep moisture in, and heat for about 20 minutes, or until warmed through.

Freezing is another great option for this dish. Allow the chicken to cool completely, then wrap each piece individually in plastic wrap before placing them in a freezer bag. They can be frozen for up to 3 months. When you're ready to enjoy them again, thaw overnight in the refrigerator and reheat to 165°F (75°C) before serving.

Ingredient Substitutions

If you're looking to modify the recipe due to dietary restrictions or pantry availability, there are several ingredient substitutions you can consider. For instance, tamari or coconut aminos can be used in place of soy sauce for a gluten-free or lower-sodium option. Adjust the amount of honey if you're trying to reduce sugar; agave syrup or maple syrup can work well for a similar sweetness profile.

For a different flavor dimension, you could add sesame oil to the marinade or sprinkle some red pepper flakes for heat. If ginger isn't available, a dash of ground ginger can suffice, but use it sparingly as its flavor is more concentrated.

Cooking for a Crowd

If you need to scale up this recipe for a gathering, you can easily double or triple the quantities. Just be mindful of the marinating time and ensure that the chicken remains coated in the marinade evenly. Depending on your oven's capacity, you may need to bake in batches to avoid overcrowding, which can lead to steaming instead of the desired roasting effect.

For larger gatherings, consider serving the chicken thighs on a sizable platter, garnished with the green onions and sesame seeds, for a beautiful presentation. This not only makes the dish look appealing but also allows guests to help themselves easily.

Questions About Recipes

→ Can I use chicken breast instead of thighs?

Yes, you can use chicken breasts, but they may require less cooking time to avoid drying out.

→ How long can I marinate the chicken?

You can marinate the chicken for as little as 30 minutes or up to 4 hours for more intensified flavors.

→ Can this recipe be made ahead of time?

Absolutely! You can marinate the chicken the night before and bake it when you're ready to eat.

→ What should I serve with Baked Teriyaki Chicken Thighs?

This dish pairs wonderfully with steamed rice, roasted vegetables, or a fresh salad.