Baked Teriyaki Chicken Thighs

This Baked Teriyaki Chicken Thighs recipe is a quick and delicious dinner that the whole family will love! Tender, juicy chicken thighs are coated in a homemade teriyaki sauce made from soy sauce, garlic, ginger, and a touch of cider vinegar for a savory and slightly sweet flavor. Perfectly baked in the oven, these teriyaki chicken thighs are basted every 10 minutes for an extra burst of flavor. This simple recipe is great for busy weeknights, and pairs wonderfully with rice and vegetables for a complete meal. Get ready to enjoy a restaurant-quality dish at home with minimal effort!

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• ½ cup white sugar
• ½ cup soy sauce
• ¼ cup cider vinegar
• 1 garlic clove, minced
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 12 skinless, boneless chicken thighs

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a small saucepan, dissolve the cornstarch in cold water, then add the sugar, soy sauce, cider vinegar, minced garlic, ground ginger, and black pepper. Stir to combine and cook over low heat until the sauce thickens and becomes bubbly.
3. Arrange the chicken thighs in a 9 x 13-inch baking dish. Brush both sides of the chicken with the teriyaki sauce.
4. Bake the chicken for 1 hour, basting with the sauce every 10 minutes. Flip the chicken at the 30-minute mark for even cooking.
5. Once the chicken is golden brown and cooked through, remove from the oven and serve.

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Tips

• Consistent basting: For the best flavor, make sure to baste the chicken every 10 minutes to coat it in the teriyaki sauce.
• Monitor the cooking time: Chicken thighs can vary in size, so check for doneness by ensuring the internal temperature reaches 165°F (74°C).
• Sauce thickness: If the sauce becomes too thick, add a little more water or soy sauce to reach your desired consistency.

Variations and Substitutions

• Add heat: If you like a bit of spice, add a teaspoon of chili flakes or a splash of sriracha to the sauce for some heat.
• Gluten-free option: Use tamari or a gluten-free soy sauce alternative to make this recipe gluten-free.
• Chicken legs or breasts: You can substitute the chicken thighs with bone-in, skinless chicken breasts or legs, but be mindful of the cooking time.

FAQs

Can I use bone-in chicken thighs for this recipe?
Yes, you can use bone-in thighs. However, the cooking time may need to be extended by 10-15 minutes to ensure they are fully cooked.

Can I make the sauce ahead of time?
Yes, the sauce can be prepared in advance and stored in the refrigerator for up to 3 days. Reheat it gently before using.

What if the sauce is too runny?
If the sauce doesn’t thicken to your liking, simply cook it for a few more minutes on low heat until it reaches your desired consistency.

Serving Suggestions

Serve these baked teriyaki chicken thighs with steamed white rice or jasmine rice to soak up the delicious sauce. Pair with a side of sautéed vegetables, like broccoli, snap peas, or carrots, for a well-rounded meal. Garnish with sliced green onions and sesame seeds for added texture and flavor.

Why You’ll Love This Recipe

This baked teriyaki chicken thighs recipe is simple, flavorful, and perfect for busy weeknights or a weekend dinner. The rich, savory teriyaki sauce is a perfect match for juicy, tender chicken thighs, making this dish irresistible. Easy to prepare, with minimal hands-on time, it’s a family-friendly meal that will have everyone coming back for seconds!