Sticky-Sweet Baked Teriyaki Chicken Thighs (30 Minutes) Recipe
These sticky-sweet baked teriyaki chicken thighs are marinated in savory teriyaki sauce, roasted until tender, then broiled until glossy and caramelized. Ready in about 30 minutes, they make an easy weeknight dinner served with rice and vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: Japanese-inspired
Ingredients
For the chicken
- Nonstick cooking spray
- 2 pounds boneless, skinless chicken thighs or breasts
- ¾ cup teriyaki sauce, store-bought or homemade, divided
For serving
- 2 green onions, thinly sliced
- Cooked rice, steamed vegetables, sautéed cabbage or bok choy, and toasted sesame seeds, as desired
Instructions
- Marinate the chicken
Place the chicken in a large bowl with ½ cup of the teriyaki sauce. Toss until well coated and set aside to marinate for about 10 minutes while the oven preheats.
- Prepare the oven and pan
Preheat the oven to 400°F, positioning one rack in the center and another 4–6 inches below the broiler. Line a rimmed baking sheet with foil, lightly coat it with nonstick cooking spray, and set it aside.
- Bake the chicken
Arrange the marinated chicken in a single layer on the prepared baking sheet, with the deboned side of the thighs facing up for the best presentation. Pour any marinade remaining in the bowl over the chicken. Bake on the center rack for 15 minutes.
- Broil until caramelized
Remove the pan from the oven and preheat the broiler to its highest setting. Flip the chicken and spoon any sauce from the pan over the top. Move the baking sheet to the upper rack directly beneath the broiler. Broil for 4–5 minutes, rotating the pan halfway through, until the chicken is golden and caramelized and reaches an internal temperature of 165°F.
- Garnish and serve
Drizzle the chicken with the reserved teriyaki sauce and scatter the sliced green onions over the top. Serve with cooked rice and vegetables, or add the chicken to a teriyaki bowl with your favorite toppings.
Notes
- Reserve the portion of teriyaki sauce intended for serving before it touches the raw chicken.
- Chicken breasts can be used instead of thighs; check them early, since their cooking time may vary depending on thickness.
- Broilers vary in intensity, so watch the chicken closely during the final few minutes to prevent burning.
- Nutrition is estimated per serving for the chicken and teriyaki sauce and does not include rice or optional sides.
