Easy Oven-Baked Teriyaki Chicken Thighs with Sweet Soy Garlic Glaze2025
When it comes to dinner options that strike the perfect balance between easy preparation, comforting flavors, and mouthwatering aroma, Baked Teriyaki Chicken Thighs win every time. This recipe features bone-in, skin-on chicken thighs glazed in a homemade teriyaki sauce that’s sweet, savory, and deeply satisfying. Whether you’re cooking for a weeknight dinner or prepping for the week ahead, this dish delivers maximum flavor with minimal effort.
Forget the bottled sauces — making your own teriyaki glaze from scratch takes just a few minutes and offers unbeatable freshness. With a hint of garlic, a zing of ginger, and the natural sweetness of honey and brown sugar, this sauce transforms humble chicken thighs into a crave-worthy entrée.
2. Why You’ll Love This Recipe
- Easy to Make: Minimal prep and simple ingredients.
- Better Than Takeout: Rich, glossy sauce with authentic flavor.
- Kid-Friendly & Crowd-Pleasing: Sweet and savory combo appeals to all ages.
- Versatile Pairings: Pairs beautifully with rice, noodles, or veggies.
- Meal Prep Favorite: Stores and reheats well for weekday lunches.
3. Ingredients Overview
Let’s take a closer look at what goes into this dish:
🐔 For the Chicken:
- 6–8 chicken thighs (bone-in, skin-on): These stay moist and juicy in the oven and offer a crispy, caramelized top when baked.
🍶 For the Teriyaki Sauce:
- 1/2 cup low-sodium soy sauce: Provides the salty, umami base.
- 1/4 cup honey: Adds natural sweetness and helps with caramelization.
- 1/4 cup brown sugar: Deepens the flavor and creates that rich glaze.
- 2 tablespoons rice vinegar: Balances the sweetness with acidity.
- 1 tablespoon sesame oil: Adds a nutty, toasty note.
- 2 garlic cloves, minced: For a savory punch.
- 1 tablespoon freshly grated ginger: Brings warmth and brightness.
- 1 tablespoon cornstarch + 2 tablespoons water: To thicken the sauce.
🌿 For Garnish:
- Sesame seeds: For crunch and aroma.
- Chopped green onions: Adds freshness and visual appeal.
4. How to Make Homemade Teriyaki Sauce
🥣 Ingredients:
- Soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, ginger
🔥 Method:
- In a small saucepan, add all sauce ingredients except the cornstarch slurry.
- Bring to a gentle simmer over medium heat, stirring constantly.
- Mix cornstarch and water in a separate bowl.
- Gradually add the slurry to the simmering sauce, stirring continuously.
- Cook for 2–3 more minutes until thick and glossy.
- Remove from heat and let cool slightly.
💡 Pro Tip: For extra depth, add a splash of mirin or pineapple juice!
5. Step-by-Step Cooking Instructions
🔥 Step 1: Preheat Your Oven
Preheat to 400°F (200°C). Lightly grease a baking dish with oil or cooking spray.
🍗 Step 2: Arrange Chicken Thighs
Place chicken thighs skin-side up in the prepared dish. Pat dry for crispier skin.
🍯 Step 3: Brush with Teriyaki Sauce
Coat each thigh generously with the homemade teriyaki glaze. Save some sauce for basting and drizzling.
🕒 Step 4: Bake
Bake uncovered for 35–40 minutes, basting halfway through with more sauce.
🌿 Step 5: Garnish and Rest
Let rest for 5 minutes. Sprinkle with sesame seeds and chopped green onions before serving.
6. Pro Tips for Success
- Crispier Skin: Broil for the final 2–3 minutes.
- Marinate for More Flavor: Optional, but marinating the chicken for 1–2 hours infuses it deeply.
- Don’t Overcook: Use a meat thermometer. The internal temp should be 165°F (74°C).
- Double the Sauce: Great for pouring over rice or veggies.
7. Serving Suggestions
Pair your teriyaki chicken with any of these:
🍚 Steamed Jasmine or Basmati Rice
🥦 Garlic Stir-Fried Broccoli or Bok Choy
🥗 Cucumber Sesame Salad or Asian Slaw
🍜 Udon or Rice Noodles
🍠 Roasted Sweet Potatoes
8. Storage and Reheating Guide
🧊 Refrigeration:
- Store leftovers in an airtight container for up to 4 days.
❄️ Freezing:
- Freeze chicken with some sauce in a freezer-safe container for up to 3 months.
🔁 Reheating:
- Reheat in the oven at 350°F (175°C) for 15–20 minutes.
- Or microwave individual portions for 2–3 minutes with a splash of water or sauce.
9. Ingredient Substitutions and Dietary Variations
🍗 Protein Swaps:
- Boneless Chicken Thighs: Reduce cook time to ~30 minutes.
- Chicken Breasts: Leaner option but can dry out faster.
- Tofu or Cauliflower: For a vegetarian alternative.
🍯 Sauce Adjustments:
- Maple Syrup or Agave: Use instead of honey.
- Tamari or Coconut Aminos: For gluten-free diets.
- Chili Flakes or Sriracha: Add for spicy heat.
10. Nutritional Breakdown (Per chicken thigh with sauce)
| Nutrient | Value |
|---|---|
| Calories | ~320 kcal |
| Protein | 25g |
| Fat | 18g |
| Carbs | 14g |
| Sugar | 11g |
| Sodium | 620mg |
✅ Values may vary by ingredient brand and portion size.
11. Frequently Asked Questions (FAQs)
❓ Can I make this dish ahead of time?
Yes! Prep and marinate the chicken in the morning, and bake when ready to serve.
❓ Can I grill instead of baking?
Absolutely. Grill over medium heat for 6–7 minutes per side, basting with sauce.
❓ What if I don’t have fresh ginger?
Use 1/2 teaspoon ground ginger as a substitute.
❓ Can I use store-bought teriyaki sauce?
Yes, but homemade tastes fresher and is free of preservatives.
❓ How do I know it’s cooked?
Use a meat thermometer. Internal temperature should read 165°F (74°C).
12. Final Thoughts
If you’re looking for a simple, no-fail chicken recipe that delivers bold flavor with just the right balance of sweet and savory — Baked Teriyaki Chicken Thighs is it. It’s adaptable, family-approved, and ideal for both weeknight dinners and special occasions.
This dish shows that comfort food doesn’t need to be complicated. With just a few pantry staples, a homemade sauce, and the power of the oven, you can create a satisfying meal that rivals restaurant takeout — with better ingredients and flavor.
13. Printable Recipe Card
📝 Baked Teriyaki Chicken Thighs
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 6–8 servings
Ingredients:
- 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 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 garlic cloves, minced
- 1 tbsp grated ginger
- 1 tbsp cornstarch + 2 tbsp water
- Sesame seeds & green onions (for garnish)
Instructions:
- Combine sauce ingredients in a saucepan. Simmer for 3–4 min.
- Stir in cornstarch slurry. Cook 2–3 min until thick.
- Preheat oven to 400°F (200°C). Grease a baking dish.
- Arrange chicken, skin-side up. Brush with sauce.
- Bake 35–40 min, basting once halfway.
- Garnish and serve.
