Super Easy Baked Teriyaki Chicken. Tender, juicy chicken thighs smothered in a homemade teriyaki sauce.
I love making my own teriyaki sauce at home. It’s super easy to make and you can control the sweetness and the saltiness. This homemade teriyaki sauce is the perfect accompaniment for juicy chicken thighs. It makes for a super sticky finger licking glaze. It is amazing!!
The teriyaki sauce consists of soy sauce, water, ginger, garlic and brown sugar. The sauce gets nice and thick with a simple cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
Baked Chicken Teriyaki
- 6 bone in and skin on chicken thighs
- 1 tablespoon oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ½ cup low sodium soy sauce
- ¼ cup water
- 4 tablespoons light brown sugar
- 2 tablespoons rice wine vinegar
- 2 teaspoons sesame oil
- sesame seeds for garnish, if desired
- green onions for garnish, if desired
- Preheat oven to 400 degrees. Grease a 9 x 13 baking dish with non stick cooking spray.
- Add the chicken thighs to the prepared pan and pat the top of the chicken dry with a paper towel, set aside.
- Heat oil in a small saucepan. Add garlic and ginger and cook for 1 minute until golden brown.
- Stir in the soy sauce, water, brown sugar, vinegar and sesame oil. Bring to a simmer and cook for 2 minutes.
- In a small bowl mix together the cornstarch and water until combined. Slowly add this to the teriyaki sauce and whisk until the sauce has thickened. The sauce should be thick enough to coat the back of the spoon.
- Brush half of the sauce ontop of the chicken thighs.
- Place in the oven and bake for 20 minutes.
- Brush with the remaining sauce and bake for an additional 10-20 minutes or until fully cooked.
- Serve immediately with sesame seeds and green onions for garnish.