Oven Baked Teriyaki Chicken Thighs

Best baked teriyaki chicken thighs recipe ever! Like our air fryer chicken teriyaki but left whole. Perfectly broiled in just 16 minutes to the juiciest most tender pieces of dark meat. Bone in or boneless skinless are fabulous.

Teriyaki Chicken Thighs

Why do I love quick chicken thigh recipes? Well it really did take me quite a number of years to give them a real shot in the kitchen. It isn’t something my mother bought regularly so I guess I wasn’t familiar.

White meat was always what was cooked but one day these were just too cheap to pass up so I grabbed a package. I was hooked when I made Instant Pot crack chicken pasta with them. I never went back.

How long should you marinate chicken thighs?

You want to give it a good hour inside a bag with homemade teriyaki sauce, a bit longer is better. If you ask me 2-3 is best but they could sit in the fridge covered in sauce for up to 4. Never leave poultry out on the counter to reach room temperature, keep it cool.

I do this leaving it plain, or even with our Instant Pot teriyaki chicken and rice recipe.

Can You Bake Frozen Chicken Teriyaki?

Not really unless it is already made and meant to be cooked right out of the freezer. You can’t really marinate meat that is rock hard unfortunately. Your best bet is to defrost in the fridge overnight, drain the bag of liquid, add this sauce here and then continue on with directions below.

My package of 1.25 lbs. had 5 boneless skinless chicken thighs inside, enough for 3 of us served with rice in the pressure cooker. They fit snugly inside a pint freezer bag nicely without a lot of excess room.

You could easily double or triple the amount if necessary. As long as they all fit on one sheet pan without overlapping the cook time won’t change at all. Ingredients you will need are:

1. Defrosted or fresh chicken thighs, I used boneless and skinless as that is my preference. If you use bone-in the timing may take a bit longer.
   1. Make sure to always check meat internal temperature before consuming.
2. Bottled teriyaki sauce I love is here or you can make your own, ingredients for that listed below.

Then use foil and non stick spray on your baking sheet for easier cleanup.

Chicken Thighs with Homemade Teriyaki Sauce

If you want to make a slightly spicy but sweet sauce at home mix the following items together and use that instead.

1. Half cup chicken broth
2. 1/2 c. soy sauce
3. 1 Tbsp. minced garlic
4. 4 Tbsp. brown sugar
5. 2-4 Tbsp. Sriracha, more or less depending on how hot you like it
6. To thicken combine cornstarch cold (1 Tbsp.) and whisk until smooth

Just whisk in a bowl or small saucepan together. Either one you choose to use the instructions remain the same;

Teriyaki Chicken Thighs Recipe using Bottled Sauce

For a faster cook time, refer to the air fryer teriyaki thighs or marinated chicken in air fryer recipe times.

Broiled Boneless Chicken Thighs

You really could use any sauce you wanted. Once you try this cooking method you will want to try them all. I do like to make sure that the foil is non stick or I spray olive oil on it or else the stickiness of the sauce will make it stick and that is no fun.

What is good with teriyaki chicken?

I always tend to serve it with some Instant Pot brown rice, air fryer tater tots and/or air fryer roasted vegetables. It is overall a very healthy meal this way full of flavor.

Looking for other great weeknight meals? Save any of the remaining sauce you may have in the bottle or you made and make this with chicken breasts flattened like cutlets.

Teriyaki Chicken Thighs Boneless

If you have any leftovers allow them to reach room temperature and store in a baggie in the fridge. Reheating chicken in air fryer is the best but make sure you add more sauce to the top so it stays nice and moist. Now if you have a forgetful moment and forgot to defrost, follow our frozen chicken thighs in air fryer timing.

How do you broil chicken thighs?

I think this is actually one of the best ways to get a juicy inside with a crispy outside where the sauce caramelizes too. On a sheet pan it only takes about 16 minutes total, of course that varies depending on the thickness, size and whether they are bone-in or not.

Before you go I want you to sign up for my free newsletter!! You will get all my new recipes emailed to you a few times a week that will help with meal planning for the week.