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    Home » Recipes » Chicken and Turkey Recipes

    Baked Teriyaki Chicken Thighs Recipe

    Published: May 20, 2023 by Sally Cameron · This post may contain affiliate links · 2 Comments

    317 shares
    A platter of sliced teriyaki chicken thighs with vegetables.
    ↓ Jump to Recipe

    Forget takeout and make these easy baked teriyaki chicken thighs for dinner tonight. Whip up your own sweet and savory homemade teriyaki sauce in minutes, then marinate, bake and serve for an easy weeknight dinner. Add rice and veggies and you're set. After baking, brush with more teriyaki sauce for burnished color and delicious flavor. For gluten free teriyaki sauce, use tamari instead of soy sauce.

    A platter of sliced teriyaki chicken thighs with vegetables.

    In Japan, traditional teriyaki is a thin sauce with simple ingredients, often just soy sauce, mirin, and sugar. Western palates are used to bottled teriyaki sauce that is thicker, almost syrupy with ginger, garlic, and other flavors. A thin sauce is fine as a teriyaki marinade, but the thicker style works for marinating, glazing, basting and as a dipping sauce, especially with these teriyaki chicken thighs.

    Why You'll like This Recipe

    • Homemade beats take-out
    • A easy dinner that will be a hit with the whole family
    • Get your veggies in as a side dish
    • Homemade teriyaki sauce is gluten-free if desired.

    For another Asian-inspired sauce recipe, try this homemade gluten-free Hoisin sauce.

    Recipe Ingredients

    Ingredients for teriyaki chicken thighs with homemade teriyaki sauce.

    This teriyaki chicken recipe takes:

    • Chicken: For moist, rich flavor and tender chicken thighs, choose boneless chicken thighs (no-skin). If you think you only like chicken breast, this teriyaki chicken recipe will change your mind.
    • Soy sauce: For gluten-free teriyaki sauce use low sodium tamari. It's wheat-free soy sauce. Be sure to buy low sodium for either. This recipe was made with a 25% less sodium bottle, but they make a 50% less sodium style tamari for further sodium reduction.
    • Mirin: A low-alcohol, syrupy Japanese cooking wine made from fermented rice. It has a subtle sweet flavor that gives teriyaki chicken thighs their glossy appearance and delicious flavor. It's essential in Japanese cooking and for making the best teriyaki chicken thighs.
    • Sugar: Use golden brown sugar (or white sugar) or monk fruit blend.
    • Ginger: A mainstay spice in Japanese cooking. Use a knob of fresh ginger, peel and zest it, or chop finely. I find these little y-peelers make it easy to peel.
    • Garlic: Use fresh and chop fine or zest with a microplane.
    • Sake: Japanese rice wine. Find inexpensive small bottles at the market, and buy a dry sake. Here is what I buy for dry sake, it's inexpensive but tastes great.
    • Green onions: Slice diagonally and use as a garnish (optional).

    Please see the recipe card for measurements and full recipe.

    Chef's Tip: Real mirin makes wonderful teriyaki sauce. What you find in many markets is this low quality brand that's not really mirin. It's label says "aji-mirin", meaning it tastes like mirin, but made with glucose syrup and corn syrup. It's like comparing real maple syrup to the brown fake maple-flavored corn syrup; really no comparison. I use this brand with high quality ingredients. Find it at better markets, Asian grocers and online.

    Substitutions and Variations

    If you can't get real mirin, here are several substitutions to try. Although the flavor will be a little different than using real mirin. I've made it many ways. For other possible swaps, read this well-done article on substitutions for mirin.

    • Mirin substitute 1: sake (Japanese rice wine) plus sugar or honey. For a quarter cup of mirin try the same amount of sake plus 1 tablespoon of sugar, monk fruit blend, or honey.
    • Mirin substitute 2: unseasoned rice vinegar. Rice vinegar is more acidic than mirin, so you'll need to compensate by adding sweetness with sugar, monk fruit or honey.
    • For sesame teriyaki, add toasted sesame oil for a nice flavor boost and sprinkle with sesame seeds to serve.
    • For honey teriyaki, either replace the brown sugar with a mild honey, or add honey for a sweeter teriyaki.
    • 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.

    Recipe Instructions

    Make the teriyaki sauce first (and cool), 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.

    Making teriyaki sauce in a small pan on the stovetop.
    Step 1
    Teriyaki sauce at a simmer for thickening the sauce.
    Step 2

    Step 1: Add the teriyaki sauce ingredients to a small saucepan (2 quart) on the stovetop, bring to a simmer. While its coming to a simmer, make the slurry in a small bowl with cold water(cornstarch or arrowroot starch mixed with water).

    Step 2: Add the slurry to thicken the teriyaki, whisking until smooth. Cook 1-2 minutes to get rid of the raw starch taste.

    Thickened teriyaki sauce in a small pan on the stove before straining.
    Step 3A
    Straining the sauce into a glass measuring cup for a smooth sauce.
    Step 3B

    Step 3: The thickened teriyaki sauce, then strained for a smooth sauce.

    Finished teriyaki sauce cooling in an ice bath before using.
    Step 4A
    Golden brown finished sauce pouring off a spoon into a container.
    Step 4B

    Step 4: Cool the finished sauce in an ice bath before using to marinate the raw chicken thighs, and what it looks like.

    Deep brown finished homemade teriyaki sauce being poured into a jar for storage.

    Step 5: 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.

    Marinating boneless skinless chicken thighs in teriyaki sauce in a casserole dish.
    Step 5

    Step 6: Lay out the marinated teriyaki chicken thighs on an aluminum foil lined flat rimmed baking sheet, top side up.

    Baking marinated chicken thighs on a foil covered baking sheet.
    Step 7

    Step 7: Bake the chicken about 12 minutes, then broil at the end to finish baking and for more color.

    Baked teriyaki chicken on a foil-lined baking sheet, ready to slice.

    Step 8: To serve teriyaki chicken thighs, slice the meat into thin strips and drizzle with more homemade teriyaki sauce for extra flavor and beautiful color.

    Slicing golden baked chicken thighs on a black cutting board with a chef's knife.

    Chef's Note: Why make homemade teriyaki sauce? Bottled sauces (and take out) is usually filled with unhealthy ingredients such as corn syrup, high fructose corn syrup, higher sodium and sugar, MSG, GMO ingredients and preservatives. This recipe is so fast and easy, you control the ingredients.

    Closeup of golden teriyaki chicken with a glass of teriyaki sauce on the side.

    Serving Suggestions

    Serve teriyaki chicken thighs with white rice or brown rice and vegetables. Steamed broccoli, broccolini, snap peas, asparagus, zucchini, and carrots all work well. Serve extra teriyaki sauce on the side. Simple 2-minute broccolini is good too or these mixed summer veggies recipe.

    How long does it last refrigerated? About 2 weeks with all of the sugar and salt. The good thing is you can easily make small fresh batches. Some say it freezes but I have not tried it.

    Recipe FAQs

    Do chicken thighs get more tender?

    Yes, dark meat chicken thighs get more tender with cooking, whereas leaner chicken breasts can dry out. Thighs stay juicy and moist. If you think you don't like dark meat, try them. You might change your mind.

    What makes teriyaki sauce thicker?

    Teriyaki sauce is thicker when cooked with a starch such as cornstarch or arrowroot starch. It takes a very small amount. Starch is mixed with water until smooth, called a slurry, then added to the simmering teriyaki sauce and briefly cooked to thicken. Another way to thicken is to reduce the sauce with cooking, but using a slurry is faster and preserve the volume.

    What's the difference between teriyaki marinade and teriyaki sauce?

    Teriyaki marinade is usually a thinner sauce used only to marinate, for example, chicken or steak. Teriyaki sauce is thicker, usable for not only marinating, but basting, glazing as as a dipping sauce. Teriyaki sauce is thickened, either with use of a starch or through reduction, whereas marinade is generally not.

    More Terrific Chicken Recipes

    For another delicious chicken recipe using thighs try my Braised Italian Chicken Thighs. 

    • Golden baked chicken breasts on the dinner table.
      Roast Split Chicken Breast
    • chicken curry
      Curry Chicken With Thighs
    • Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.
      Hoisin Chicken Skewers
    • Golden chicken cutlets
      Easy Chicken Cutlets

    ⭐️Did you Make This Recipe?

    If you make this recipe, please add your comment. I appreciate your feedback and enjoy hearing from you. If you loved it, please give it a 5-star rating! They really help other readers.

    📖 Recipe

    Closeup of golden teriyaki chicken with a glass of teriyaki sauce on the side.

    Teriyaki Chicken Thighs

    Sally Cameron
    Tender, moist, delicious teriyaki chicken with boneless chicken thighs and an easy homemade teriyaki that takes just minutes. Serve with rice and steamed vegetables, for an easy weeknight dinner. For wheat-free, gluten-free, use low-sodium tamari to replace soy sauce.
    5 from 1 vote
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    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Marinating time 1 hour hr
    Total Time 1 hour hr 35 minutes mins
    Course Dinner, Main Course
    Cuisine Asian, Japanese
    Servings 6 (or 4 really big appetites)
    Calories 266 kcal

    Equipment

    • Rimmed baking sheet, half sheet size
    • 2 quart pan

    Ingredients
      

    Teriyaki Sauce Recipe (Yield 12 ounces)

    • ¾ cup low sodium tamari or soy sauce tamari is gluten-free
    • ¾ cup Mirin See notes below
    • 3 tablespoons dry sake optional, buy a small bottle
    • 1 ½ tablespoons brown sugar or monk fruit
    • 1 tablespoon cold water to make a slurry
    • 2 teaspoons cornstarch or arrowroot starch
    • 2 teaspoon garlic cloves finely chopped or zested
    • 1-2 teaspoons finely grated ginger or jar puree

    Chicken

    • 2 pounds boneless, skinless chicken thighs trimmed of extra fat
    • 1 tablespoon chopped green onions for garnsh optional

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    Instructions
     

    Make the Teriyaki Sauce

    • Combine tamari (or soy sauce), mirin, brown sugar, sake, ginger, garlic in a small (2 quart) sauce pan and place on the stovetop. Bring to a simmer over medium heat. While its heating, make a slurry by adding the starch to the water in a small bowl, stirring until smooth. When the teriyaki is at a simmer, whisk in the slurry, turn the heat down if needed, and cook for 1-2 minutes to allow it to thicken and get rid of any raw starch taste.
    • Pour the cooked teriyaki sauce through a fine strainer into a large glass jar or measuring cup. Discard the bits of garlic and ginger. Place the jar in an ice bath to cool the hot sauce for immediate use or refrigeration if making ahead of time.

    Marinate the Chicken Thighs

    • Add the chicken thighs to either a flat casserole dish or a ziploc bag and pour in ½ cup to ¾ cup of the cooled teriyaki sauce, turning the chicken over to coat it. Marinate for 1 hour on the counter at room temperature or for longer, up to overnight, marinate in the refrigerator.

    Bake the Chicken Thighs

    • Pre-heat the oven to 375°F and position an oven rack on the second level down from the top. Line a rimmed baking sheet (half sheet size) with aluminum foil. Remove the chicken thighs from the marinade and lay flat, in a single layer, on the foil (top side up). Discard teriyaki from marinating raw chicken.
    • Lay the chicken thighs top side up on the baking tray and bake 12 minutes, then turn on the broiler to finish and brown the teriyaki chicken thighs. Brush or drizzle with a little extra sauce if desired. Watch the chicken as the sugar in the sauce can burn if left too long. They are relatively thin so they cook quickly. Thighs should reach internal temperature of 165°.
    • To serve, slice the chicken on the longer side into about ½" pieces. Place on a platter, drizzle with more sauce and serve.

    Notes

    **Nutrition calculation: Because you don't consume the entire batch of teriyaki, it is hard to get accurate numbers per serving. The chicken provides 29 grams of protein and 6 grams fat per serving (6).
    The teriyaki sauce is as follows per ounce (2 tablespoons): 687mg sodium, 5mg sugar, 9 grams carbs, 1 gram protein, 64 mg potassium, 43 kcals. 
    Tamari is gluten-free, wheat-free soy sauce. I buy San-J 25% or 50% Low Sodium Tamari, and it's non-GMO.
    Mirin is a Japanese cooking wine fermented from rice. Be sure to read labels when you buy it and skip the fake stuff with corn syrup. For mirin, I buy only Eden Foods brand. 
    Variations:
    For honey teriyaki: add a mild honey, to taste, or sub for the brown sugar. 
    For sesame teriyaki: add a tablespoons or 2 of toasted sesame oil with the teriyaki mixture before cooking. 
    For grain-free: use arrowroot starch instead of cornstarch.
     
     

    Nutrition

    Calories: 266kcalCarbohydrates: 19gProtein: 32gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 144mgSodium: 1509mgPotassium: 500mgFiber: 0.3gSugar: 10gVitamin A: 46IUVitamin C: 1mgCalcium: 30mgIron: 2mg
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    317 shares

    Comments

    1. Karen says

      January 30, 2018 at 11:44 am

      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!

      Reply
      • Sally Cameron says

        March 03, 2021 at 3:03 pm

        Yay! Love to hear that Karen, thanks for reporting back.

        Reply
    5 from 1 vote (1 rating without comment)

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    Chef Sally Cameron of aFoodcentricLife.com in her kitchen.

    Welcome! I'm Sally, a professionally trained chef, former personal chef and caterer, lover of fresh healthy food, and sharing it with others.

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