Baked Chicken Teriyaki
Super Easy Baked Teriyaki Chicken. Tender, juicy chicken thighs smothered in a homemade teriyaki sauce.
- 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
- 2 tsp cornstarch
- 2 tbsp water
- 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.