Best baked teriyaki chicken thighs recipe ever! Just 16 minutes to the juiciest most tender pieces of dark meat. Bone in or boneless works.
Baked teriyaki chicken thighs are quite simple, but oh so good. Use bottled or homemade if you like, both come out fabulous and tender every time. Just one quick and easy chicken recipe on the blog.
Bake Chicken Teriyaki
Everyone has their go to sauce I guess. I grew up in Hawaii so this is mine. The sweetness is expected but you can definitely make it a bit spicy if you desire too.
All five of us gravitate toward these flavors and my kids cheer every time I make this or my air fryer chicken teriyaki recipe too. It all starts with this simple, inexpensive dark meat. I think they’re way better than breasts.
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.
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:
- 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.
- Make sure to always check meat internal temperature before consuming.
- 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.
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.
- Half cup chicken broth
- 1/2 c. soy sauce
- 1 Tbsp. minced garlic
- 4 Tbsp. brown sugar
- 2-4 Tbsp. Sriracha, more or less depending on how hot you like it
- 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;
Time needed: 16 minutes.
Baked Teriyaki Chicken Thighs
Place chicken thighs in freezer bag with sauce. Remove air and zip closed. Move around with fingers so every piece is nicely coated in bag.
Lay flat in fridge for 1 to up to 4 hours.
Set oven to broil high setting. Line baking sheet with aluminum foil, spray with non stick cooking spray.
Lay chicken pieces on top (skin side down if not skinless) of lightly greased pan. Put into preheated oven on rack in the middle of the oven.
Broil boneless chicken thighs for 8 minutes, then turn pieces and sprinkle sesame seeds on top. Broil for additional 8 minutes until top is nicely browned. * bone in chicken will take a bit longer, closer to 20-25 minutes.
Broil until juices run clear but always check internal temperature of thickest piece to ensure it is at 165 F before consuming. Pour additional sauce over the chicken and serve.
It depends but in this case thighs don’t take long at all. Do not cover with anything so they get nicely browned on the top when you broil.
What is good with teriyaki chicken?
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.
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Baked Teriyaki Chicken Thighs
- Place thighs in freezer bag with sauce. Remove air and zip closed. Move around with fingers so every piece is nicely coated in bag.
- Lay flat in fridge for 1 to up to 4 hours.
- Set oven to broil high setting. Line baking sheet with aluminum foil, spray with non stick spray.
- Lay thighs on top (skin side down if not skinless) and put into preheated oven on rack in the middle of the oven.
- Time is for boneless, bone-in would take longer: Broil for 8 minutes, then flip and can sprinkle sesame seeds on top. Broil for additional 8 minutes until top is nicely browned.
- Always check internal temperature of thickest piece to ensure it is at 165 F before consuming.