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Juicy baked teriyaki chicken thighs glazed with sticky sauce, garnished with sesame seeds

The Best Baked Teriyaki Chicken Recipe

A quick, 35-minute easy weeknight dinner featuring juicy baked teriyaki chicken thighs coated in a homemade, sticky, sweet, and savory glaze. Much better and healthier than takeout!
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 35 minutes
Servings: 4
Calories: 310
Ingredients Method Notes

Ingredients
  

For the Chicken

  • 1.5 lbs boneless, skinless chicken thighs kept whole and flat
  • 1 Tablespoon olive oil for greasing the pan
  • 1 Tablespoon toasted sesame seeds for garnish
  • 2 Green onions thinly sliced, for garnish

For the Homemade Teriyaki Sauce

  • 1/2 cup low-sodium soy sauce use Tamari for gluten-free
  • 1/3 cup water
  • 1/4 cup brown sugar packed
  • 1 Tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 Tablespoon fresh ginger finely grated
  • 2 cloves fresh garlic minced

For the Slurry (Thickener)

  • 1 Tablespoon cornstarch
  • 1 Tablespoon cold water

Method
 

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Mix the Teriyaki Sauce: In a bowl, whisk together the soy sauce, 1/3 cup water, brown sugar, rice vinegar, sesame oil, grated ginger, and minced garlic.
  3. First Bake: Place the whole chicken thighs into the baking dish in a single layer. Pour two-thirds of the sauce mixture over the chicken. Toss to coat. Bake uncovered for 15 minutes.
  4. Make the Sticky Glaze: While the chicken bakes, pour the remaining one-third of the sauce into a small saucepan. In a tiny bowl, mix the cornstarch and cold water to create a slurry. Bring the saucepan to a gentle simmer over medium heat, whisk in the slurry, and stir constantly for 1 minute until the sauce is thick and glossy. Remove from heat.
  5. Second Bake: Remove the chicken from the oven. Carefully drain off about half of the watery juices from the pan. Pour the thickened glaze from the saucepan over the chicken and toss well.
  6. Finish Baking: Return to the oven for 5-10 minutes until the chicken reaches an internal temperature of 165°F and the sauce is bubbly and sticky.
  7. Garnish and Serve: Let rest for 3 minutes. Garnish with sesame seeds and green onions. Serve hot over rice.

Notes

• Meat Thermometer: For the juiciest chicken, always use a meat thermometer. Chicken is fully cooked and safe to eat when the internal temperature reaches 165°F (74°C).
• Gluten-Free Option: To make this recipe 100% gluten-free, simply substitute the soy sauce with an equal amount of Tamari or Coconut Aminos, and ensure your cornstarch is certified gluten-free.
• Storage: Store leftover baked teriyaki chicken in an airtight container in the refrigerator for up to 4 days. 
• Reheating Tip: To prevent the chicken from drying out when reheating in the microwave, add a splash of water (about 1 teaspoon) to the bowl and cover loosely with a damp paper towel. Microwave on 70% power for 90 seconds.
• Make Ahead (Freezer): You can freeze the raw chicken and the un-thickened sauce together in a Ziploc bag for up to 3 months. Thaw overnight in the fridge before baking as directed.