Description
Juicy chicken thighs glazed with a homemade teriyaki sauce, baked to sticky perfection. This easy recipe is perfect for family dinners and can be doubled for larger gatherings.
Ingredients
Scale
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 clove garlic, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 12 boneless, skinless chicken thighs
Instructions
- Preheat the oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
- In a small saucepan over low heat, combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and black pepper. Stir frequently and simmer until the sauce thickens and bubbles, about 3–5 minutes. Remove from heat.
- Place the chicken thighs in the prepared baking dish. Brush both sides of each thigh with the teriyaki sauce, reserving extra sauce for basting.
- Bake the chicken in the preheated oven for 30 minutes. Flip the chicken and brush with more sauce.
- Continue baking, basting with the remaining sauce every 10 minutes, for another 20–30 minutes, or until the chicken is no longer pink and the juices run clear. The internal temperature should reach 165°F (74°C).
- Serve the baked teriyaki chicken hot, garnished with sliced green onions if desired. Pair with rice and vegetables for a complete meal.
Notes
Marinate the chicken in the sauce for a few hours or overnight for extra flavor. Double the sauce if serving with rice or vegetables to ensure there’s enough for drizzling.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 272
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg
Keywords: teriyaki chicken, baked, Asian-inspired