Baked Teriyaki Chicken Thighs

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Juicy, savory, and glazed to glossy perfection — Baked Teriyaki Chicken Thighs are the ultimate blend of comfort food and bold Asian-inspired flavors. These tender chicken thighs are coated in a sticky homemade teriyaki sauce that caramelizes beautifully in the oven, locking in moisture and flavor in every bite. Whether you’re making dinner for the family or meal-prepping for the week, this dish is a go-to recipe that never fails to impress.

Each piece is seared with golden edges, sweet and savory glaze, and a subtle touch of garlic and ginger that adds depth to the flavor. Finished with a sprinkle of sesame seeds and fresh green onions, the result is a vibrant, restaurant-quality meal that looks just as good as it tastes. It pairs effortlessly with steamed rice, stir-fried veggies, or even a fresh salad — a versatile staple for any home cook.

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Ingredients for Baked Teriyaki Chicken Thighs

• 6–8 bone-in, skin-on chicken thighs
• 1/2 cup low-sodium soy sauce
• 1/4 cup honey
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Sesame seeds, for garnish
• Chopped green onions, for garnish
• Cooking spray or oil (for greasing the baking dish)

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Step 1: Prepare the Teriyaki Sauce

In a medium saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. Stir well and bring the mixture to a gentle simmer. Allow it to cook for 3–4 minutes to meld the flavors.

Step 2: Thicken the Sauce

In a small bowl, mix the cornstarch with water until smooth. Slowly whisk the slurry into the simmering sauce. Continue to cook, stirring frequently, until the sauce thickens into a glossy glaze — about 2–3 more minutes. Remove from heat and set aside.

Step 3: Preheat and Prepare

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with foil for easier cleanup. Arrange the chicken thighs in a single layer, skin side up.

Step 4: Coat the Chicken

Brush a generous layer of the homemade teriyaki sauce over each chicken thigh, making sure every surface is well coated. Reserve a portion of the sauce for basting or drizzling before serving.

Step 5: Bake to Perfection

Place the dish in the preheated oven and bake uncovered for 35–40 minutes, or until the chicken is cooked through and the skin is caramelized and crispy. Halfway through baking, baste the thighs with more sauce to intensify the flavor and glaze.

Step 6: Garnish and Serve

Once out of the oven, let the chicken rest for 5 minutes. Sprinkle with sesame seeds and chopped green onions for a fresh, aromatic finish. Serve with rice or your favorite sides.

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Storage Instructions

To keep your Baked Teriyaki Chicken Thighs tasting fresh and flavorful, follow these storage tips:

• Refrigeration: Place leftovers in an airtight container and store them in the refrigerator for up to 4 days. Make sure the chicken has fully cooled before sealing to avoid condensation.
• Freezing: For longer storage, freeze the baked chicken thighs in a freezer-safe container or zip-top bag. They will stay good for up to 3 months. It’s best to portion them with a bit of sauce to retain moisture.
• Reheating: Reheat in a covered baking dish at 350°F (175°C) until warmed through (about 15–20 minutes). You can also microwave individual portions for 2–3 minutes. Add a splash of water or extra sauce to keep the meat moist.

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Estimated Nutrition

Per serving (1 chicken thigh with sauce):

• Calories: ~320
• Protein: 25g
• Fat: 18g
• Carbohydrates: 14g
• Sugar: 11g
• Fiber: 0g
• Sodium: 620mg

Nutritional values are approximate and can vary based on portion size and specific ingredients used.

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Frequently Asked Questions

1. Can I use boneless, skinless chicken thighs?

Yes! Boneless, skinless thighs will cook a bit faster (about 25–30 minutes), and while you may miss the crispy skin, the flavor still shines through.

2. Can I substitute chicken breasts?

Absolutely. Just keep in mind that chicken breasts are leaner and can dry out more easily. Adjust the cooking time accordingly.

3. What if I don’t have fresh ginger?

You can use 1/2 teaspoon of ground ginger as a substitute. It won’t have the same zing but still works well.

4. How can I make the sauce spicier?

Add a teaspoon of sriracha or red pepper flakes to the sauce while simmering for a spicy kick.

5. Can I grill the chicken instead of baking?

Yes! Grill over medium heat for about 6–7 minutes per side, brushing with sauce throughout the cooking process.

6. Is it okay to marinate the chicken in the sauce?

Definitely! Marinating for 1–2 hours (or overnight) in the teriyaki sauce enhances the flavor even more.

7. What are good side dishes for this?

Steamed jasmine rice, sautéed broccoli, stir-fried vegetables, or a light Asian slaw are perfect pairings.

8. How do I know the chicken is done?

Use a meat thermometer — it should read 165°F (74°C) at the thickest part of the thigh.

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