Baked Teriyaki Chicken Thighs

Name: Baked Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 chicken thighs, bone-in, skin-on; 1/2 cup soy sauce; 1/4 cup brown sugar; 1/4 cup honey; 2 cloves garlic, minced; 1 tablespoon fresh ginger, grated; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 2 green onions, sliced (for garnish); Sesame seeds (optional, for garnish)

Highlighted under: Fusion Kitchen

I absolutely love making these Baked Teriyaki Chicken Thighs for dinner; they’re simple yet bursting with flavor. The sweet and savory teriyaki sauce coats the chicken beautifully, leaving it juicy and tender every time. I often prepare a big batch, as they taste even better when marinated overnight. Serve them with steamed rice and veggies for a delightful meal that brings the whole family together, whether it's a weeknight dinner or a special occasion.

Created by

Gemma Hollis

Last updated on 2026-02-08T06:09:36.829Z

During our last family gathering, I decided to try my hand at Baked Teriyaki Chicken Thighs. The result was a hit! I marinated the thighs for a couple of hours, which allowed all those delicious flavors to soak in. With each bite, the perfect balance of sweet and salty from the homemade teriyaki sauce brought smiles to everyone’s faces.

I learned that baking the chicken at a high temperature helps to caramelize the sugars in the sauce, creating a sticky glaze that's simply irresistible. This dish is not just easy to make, but it also looks gorgeous on the plate when served alongside colorful veggies.

Why You Will Love This Recipe
Juicy and tender chicken thighs with a flavorful teriyaki glaze
Perfectly balanced sweet and savory taste that everyone will enjoy
Simple to prepare and can be marinated ahead of time for convenience

The Importance of Marinating

Marinating the chicken thighs is a crucial step that enhances the flavor and tenderness. The combination of soy sauce, honey, and brown sugar not only adds depth to the taste but also helps to tenderize the meat. I recommend marinating for a minimum of 30 minutes, but for the best results, leave them to soak in the marinade overnight. This allows the flavors to infuse thoroughly, resulting in irresistible juiciness and a beautifully caramelized exterior when baked.

During marination, the soy sauce breaks down proteins in the chicken, which promotes tenderness. Incorporating fresh ginger and garlic gives an extra kick, making the flavor profile truly vibrant. If you're short on time, a quick twenty-minute soak will still yield delicious results, but don’t underestimate the impact of extended marination—it's well worth the wait!

Baking Techniques for Crispy Skin

For perfectly crispy skin, proper baking technique is essential. Ensuring your oven is preheated to 425°F (220°C) creates the ideal environment for the chicken to sear and develop a golden, crispy exterior. Placing the chicken on a wire rack lifts it off the baking sheet, allowing hot air to circulate all around, which promotes even cooking and crispiness on every side.

While baking, I recommend brushing the chicken with reserved marinade halfway through the cooking process. This not only adds more flavor but also helps achieve that glossy, caramelized finish on the skin. Keep an eye on the clock, as baking times can vary based on the size of the thighs; they should reach an internal temperature of 165°F (74°C) for optimal safety and doneness.

Serving Suggestions and Variations

These teriyaki chicken thighs are incredibly versatile and pair well with a variety of sides. Serving them with steamed jasmine or basmati rice allows the flavorful juices to soak into the grains, creating a wonderfully complete meal. Add some stir-fried vegetables or a simple green salad for extra color and nutrition on your plate, making it not just delicious but visually appealing as well.

If you're looking to mix things up, consider variations such as adding pineapple juice to the marinade for a tropical twist or using alternative proteins like tofu or pork for different flavor experiences. Leftovers can be refrigerated for up to three days and are fantastic in salads, rice bowls, or even as a sandwich filling. Just reheat gently to preserve the juiciness of the meat.

Ingredients

Gather the following ingredients to make your Baked Teriyaki Chicken Thighs:

Ingredients

4 chicken thighs, bone-in, skin-on
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 green onions, sliced (for garnish)
Sesame seeds (optional, for garnish)

Make sure all ingredients are prepped before starting the cooking process for the best results!

Instructions

Follow these steps to prepare your Baked Teriyaki Chicken Thighs:

Marinate the Chicken

In a bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Place the chicken thighs in a resealable bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to overnight for fuller flavor.

Prepare for Baking

Preheat your oven to 425°F (220°C). Line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. Remove the chicken from the marinade, allowing excess liquid to drip off, and arrange them on the rack.

Bake the Chicken

Bake the chicken thighs in the preheated oven for 30-40 minutes, brushing with the reserved marinade halfway through, until the skin is crispy and the internal temperature reaches 165°F (74°C).

Garnish and Serve

Once cooked, remove the chicken from the oven and let it rest for a few minutes. Garnish with sliced green onions and sesame seeds, then serve with steamed rice and your favorite vegetables.

Enjoy the delicious flavors of your homemade Baked Teriyaki Chicken Thighs!

Pro Tips

For added depth of flavor, consider adding a splash of pineapple juice to the marinade. It pairs wonderfully with the other ingredients and gives a tropical twist to the dish.

Ingredient Substitutions

If you’re looking for a gluten-free option, tamari serves as a perfect substitute for soy sauce without compromising flavor. Additionally, if you're on a sugar-restricted diet, consider using a sugar substitute in place of brown sugar and honey, keeping in mind that this may alter the texture and sweetness slightly.

For those who enjoy a bit of heat, a splash of sriracha or red pepper flakes can be added to the marinade, giving the dish an exciting kick. Alternatively, using coconut aminos instead of soy sauce will keep the dish both savory and slightly sweeter—ideal for those avoiding soy altogether.

Troubleshooting Common Issues

If you find that your chicken skin isn't as crispy as you'd like, it may be due to excessive moisture. Make sure to pat your chicken thighs dry before marinating, and avoid overcrowding them on the baking rack to allow proper airflow during cooking. If you’re still facing issues, placing the thighs under the broiler for the last few minutes can help achieve that desired crispiness.

On the other hand, if the chicken is overcooked and dry, check your oven's accuracy with an oven thermometer. Cooking times can vary significantly from one oven to another. Always rely on a probe thermometer to get the internal temperature right, allowing for perfect doneness every time.

Make-Ahead Tips

Preparing these Baked Teriyaki Chicken Thighs ahead of time simplifies weeknight dinners. You can marinate the chicken up to 24 hours in advance, allowing you to pop it into the oven straight after a busy day. I find that the overnight marinade adds incredible depth of flavor, making it a meal you can feel confident serving to guests as well.

For meal prep, consider cooking a double batch and freezing the leftovers. Once cooked, let them cool completely before transferring to airtight containers. When ready to eat, simply reheat in the oven or microwave. The chicken keeps well in the freezer for up to three months, delivering a quick, delicious meal option for those days when time is tight.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, but note that chicken breasts may dry out more quickly. Reduce the cooking time slightly and monitor the internal temperature.

→ How long can I marinate the chicken?

You can marinate the chicken for a minimum of 30 minutes or up to 24 hours in the refrigerator for a deeper flavor.

→ Can I freeze the marinated chicken?

Absolutely! Just ensure the chicken is in an airtight container and it can be frozen for up to 3 months. Thaw in the refrigerator before baking.

→ What can I serve with teriyaki chicken?

Steamed rice, fried rice, or a fresh vegetable stir-fry complements teriyaki chicken perfectly. You could also serve it with a simple salad.