Ditch the takeout-these baked teriyaki chicken thighs are full of flavor and easy enough for a weeknight dinner. Boneless chicken thighs are marinated in teriyaki sauce, baked until tender, then brushed with more sauce for a glossy, savory-sweet finish. Serve with rice and quick vegetables, or keep it light with a crisp salad. Use homemade teriyaki sauce for the best flavor, or bottled teriyaki sauce when you're short on time.
The secret to these baked teriyaki chicken thighs is using teriyaki sauce two ways: first as a marinade, then as a glaze. My homemade teriyaki sauce is rich, glossy, and full of savory-sweet flavor from tamari or soy sauce, mirin, ginger, and garlic.
Baked Teriyaki Chicken Thighs Recipe Snapshot
- Homemade beats takeout - Fresh, flavorful, and made with better ingredients.
- Weeknight friendly - Easy prep, simple baking, and family-friendly flavor.
- Glossy teriyaki finish - Marinated, baked, then brushed with sauce.
- Easy full meal - Serve with rice and vegetables for dinner.
- Gluten-free option - Make the homemade teriyaki sauce with tamari instead of soy sauce.
For another Asian-inspired sauce recipe, try this homemade gluten-free Hoisin sauce.
Ingredients You'll Need
Chicken Thighs
- Chicken - Use boneless, skinless chicken thighs for moist, flavorful results. If you usually reach for chicken breast, this recipe may change your mind. Dark meat chicken thighs become more tender with cooking, while leaner chicken breasts can dry out more easily. Thighs stay juicy, making them ideal for teriyaki chicken. If you think you don't like dark meat, give them a try.
- Green onions - Slice diagonally and use as a garnish, optional.
Teriyaki Sauce
Two options:
- Make a batch of my homemade Teriyaki Sauce Recipe as both the marinade and glaze. It's made with tamari or soy sauce, mirin, ginger, garlic, and sake for rich, glossy flavor. For full ingredient notes, mirin tips, gluten-free options, and variations, see the teriyaki sauce recipe post.
- Short on time? Use a good bottled brand you enjoy.
Please see the recipe card for measurements and full recipe.
Substitutions and Variations
- If you prefer white meat, use boneless, skinless chicken breasts. For best results, gently pound them to a more even thickness before marinating and baking. They will cook more quickly than chicken thighs, so watch your cook time. The internal temperature should reach 160°F-165°F. Trust me. Try dark meat chicken. This recipe will change your mind.
Prefer grilled teriyaki chicken? Cut the thighs into large chunks, skewer and grill. They come out great. If you like to grill chicken, try these grilled chicken breasts with lemon mint marinade.
How to Make Baked Teriyaki Chicken Thighs
If you are making homemade teriyaki sauce, make it first and cool to use, then add the chicken thighs to a resealable plastic bag or flat baking dish and marinate for an hour or up to overnight. Note - you can make your teriyaki sauce the day ahead to save time.
- Marinate the chicken thighs in a single layer in a casserole dish or in a ziploc bag, 1 hour on the counter top at room temperature, or up to overnight in the refrigerator.
- Lay out the marinated teriyaki chicken thighs on an aluminum foil lined flat rimmed baking sheet, top side up.
- Bake the chicken about 12 minutes, then broil at the end to finish baking and for more color.
- To serve teriyaki chicken thighs, slice the meat into thin strips and drizzle with more homemade teriyaki sauce for extra flavor and beautiful color.
Serving Suggestions
Serve baked teriyaki chicken thighs over white or brown rice with a side of vegetables. Steamed broccoli, broccolini, snap peas, zucchini, steamed or roast asparagus, and roast carrots (do them with honey). All pair beautifully.
For an alternative, go seasonal with mixed summer vegetables. And don't forget extra teriyaki sauce on the side for dipping or drizzling.
Storage
Store leftover baked teriyaki chicken thighs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a little extra teriyaki sauce to keep the chicken moist.
Homemade teriyaki sauce can be stored separately in a sealed jar in the refrigerator for up to 1 week. It thickens when chilled, so warm it gently and stir before using.
More Terrific Chicken Recipes
For another delicious chicken recipe using thighs try my Braised Italian Chicken Thighs.
⭐️Did You Make This Recipe?
If you make these baked teriyaki chicken thighs, please add your comment. I love hearing from you and your comments help other readers too.
📖 Recipe
Teriyaki Sauce
Equipment
Ingredients
- ¾ cup low sodium soy sauce or tamari for gluten-free
- ¾ cup mirin Japanese cooking wine
- 2 tablespoons dry sake
- 2 ½ tablespoons brown sugar
- 2 teaspoons finely chopped ginger or ginger puree in jar
- 1 teaspoon garlic clove, microplaned into a paste or finely chopped and smeared with the back of your knife.
- 1 tablespoon cold water for a slurry
- 1 tablespoon cornstarch
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Instructions
- Add tamari or soy sauce, mirin, sake brown sugar, ginger, and garlic to a small saucepan (2 quart), and simmer until reduced to 1 ½ cup, 8-10 minutes.
Thicken with the slurry
- Make a slurry in a small bowl with the cold water and cornstarch. Add to thicken the teriyaki that is simmering, whisking until smooth. Cook 1-2 minutes to get rid of any raw starch taste. Sauce will be thickened and glossy. Strain. It is ready to use after cooling, or chill completely and refrigerate for 1-2 weeks.
Notes
- Honey teriyaki - Add 1 tablespoon mild honey, or use honey in place of the brown sugar.
- Sesame teriyaki - Add 1-2 tablespoons toasted sesame oil before cooking for a nutty sesame flavor.
- Mirin substitute : For every quarter cup of mirin use the same amount of sake plus 1 tablespoon of sugar, monk fruit blend, or honey.
Nutrition
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Karen says
Sally, Thoroughly enjoyed these Easy Teriyaki Chicken thighs! Very tasty and very fast to make! I followed the recipe exactly as it was and would not make any changes next time! I paired it with your Asian Coleslaw dressed in your Asian Almond Butter Sauce....2 more winners, and a side of Quinoa. Awesome flavors and sooo healthy! Thank you!
Sally Cameron says
Yay! Love to hear that Karen, thanks for reporting back.