Baked Teriyaki Chicken

Name: Baked Chicken Teriyaki
Yield: 4 -6
Ingredients: 6 bone in and skin on chicken thighs; 1 tablespoon oil; 2 cloves garlic (minced); 1 teaspoon ginger (grated); 1/2 cup low sodium soy sauce; 1/4 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)

December 15, 2017
Jump to Recipe
Print Recipe

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!!

I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon.

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).

Serve this Baked Teriyaki Chicken with a side of veggies and rice. This is a super easy dinner that is on the table in less than an hour!

Baked Chicken Teriyaki

Servings: 4 -6

Super Easy Baked Teriyaki Chicken. Tender, juicy chicken thighs smothered in a homemade teriyaki sauce.

Ingredients

6 bone in and skin on chicken thighs
1 tablespoon oil
2 cloves garlic minced
1 teaspoon ginger grated
1/2 cup low sodium soy sauce
1/4 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

Instructions

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.

SaveSave

SaveSaveSaveSave

SaveSave