These baked teriyaki chicken thighs come out juicy, with a sticky glaze that clings to the chicken. We bake boneless thighs on a rack, and then brush with a thick homemade teriyaki glaze. A quick broil caramelizes the sauce. It takes about 35 minutes from start to finish, making it the perfect weeknight dinner for nights when you don't have a plan.
These baked teriyaki chicken thighs give you all the flavors of my Blackstone Teriyaki Chicken without heading outdoors.
I tweaked this recipe for a few weeks before landing on the final version.
In one test batch, the chicken released so much moisture and fat that it sat in a puddle. Glazing in the pan was a mess, because the juices thinned out whatever I brushed on.
That is why I bake the chicken on the rack. The drippings fall through to the foil instead of pooling around the chicken. This helps the glaze cling.
Is the rack necessary? Not always. Some packs of thighs don’t release as much liquid. I do it every time, because I’d rather not risk it.
If you want marinated boneless chicken thighs, I recommend the marinade from my Chicken Teriyaki Bowls.
I was going for an easy last-minute weeknight meal, so I left it off here.
What's in my homemade teriyaki glaze
- Soy Sauce: I like to season my chicken with salt because it gets into the meat in a way a glaze never will. In my testing, I found that regular soy sauce gets salty fast. Use low-sodium soy sauce to help prevent this. You could also use gluten-free tamari, or coconut aminos if you are avoiding gluten or soy.
- Sweeteners: Honey was a late addition to this recipe, but it is what turns the glaze shiny and sticky. I kept a little light brown sugar, because it gives a deep caramel note. If you want to use just honey, you can. (But just brown sugar will result in a thinner glaze.)
- Ginger + Garlic: Fresh is best, but I frequently use frozen to save time. I don't recommend ground garlic or ginger here.
- Toasted Sesame Oil: This is an optional flavor addition. If you don’t have it, feel free to skip it.
- Cornstarch: Used to thicken the teriyaki sauce. You can use arrowroot starch instead.
How to Make Baked Teriyaki Chicken Thighs
The broiler finish (plan ahead)
The broiler is what makes teriyaki chicken thighs in the oven sticky and caramelized at the edges.
Just make sure you plan for it before you preheat! Move a second rack about 6 inches below the broiler.
If you are using a thermometer, bake to about 165°F, then broil to 175°F. Thighs have more connective tissue than breast, and I like the tenderness of a higher temperature for this recipe.
Broilers are wildly different, so watch the chicken, not the clock.
How I serve it
My Instant Pot Jasmine Rice is the perfect side, cooking while the chicken bakes. I also love this with quinoa fried rice. For takeout night at home, I serve these oven-baked teriyaki chicken thighs next to Hibachi Noodles, Hibachi Fried Rice, or Blackstone Fried Rice.
Baked Teriyaki Chicken Thighs
Ingredients
Chicken
- 2½ pounds boneless skinless chicken thighs
- 2 teaspoons fine sea salt
- ¼ teaspoon black pepper
Teriyaki Glaze
- ½ cup low-sodium soy sauce
- ½ cup mirin
- 2 tablespoons brown sugar light or dark
- 2 tablespoons honey
- 1 tablespoon fresh grated ginger
- 1 teaspoon minced garlic
- 1½ tablespoons cornstarch
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
For serving
- sesame seeds scallions, rice
Instructions
- Set a rack in the middle of your oven and another about 6 inches below the broiler. Preheat the oven to 425°F.
- Line a rimmed baking sheet with foil and set a rack on top. Spray the rack with oil.
- Pat the chicken thighs very dry. Season both sides with salt and pepper. Arrange on the rack, smooth side up.
- Bake until the chicken reaches about 165°F, about 18 to 20 minutes.
- While the chicken bakes, combine the soy sauce, mirin, brown sugar, honey, ginger, and garlic in a medium saucepan over medium-high heat. Bring to a boil and simmer for 5 to 6 minutes, until slightly reduced. Watch it closely. It can foam up and boil over in seconds.
- Whisk the cornstarch with the water. Whisk it into the sauce and cook 1 minute more, until thick and glossy. Remove from heat and stir in the sesame oil. Let the glaze stand 5 minutes to thicken.
- Turn the broiler to high. Brush the chicken generously with glaze using a clean brush. Broil on the top rack for 3 to 5 minutes, until the glaze bubbles, the edges caramelize, and the chicken reaches 175°F. Watch it the whole time.
- Brush with the remaining glaze. Rest 5 minutes. Top with sesame seeds and scallions. Serve over rice.
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