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Oven Baked Teriyaki Chicken Thighs


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A little bit ago one of my bloggie friends, Kristen from Dine and Dish, recommended a recipe for Oven Baked Teriyaki Chicken Thighs that she had adapted from Allrecipes.  I had some chicken thighs left over from when I purchase some to make the Chicken Enchilada Tostadas.  I trusted her recommendation and decided to do my own adaptation to use my boneless skinless chicken thighs.

The teriyaki sauce is perfect and full of flavor.  There is enough sauce to drizzle over some steamed rice to serve on the side.  However, if you are a big sauce fan you can make some extra to drizzle over the steamed rice.  I served my oven baked teriyaki chicken thighs with some fried rice on the side.

Oven Baked Teriyaki Chicken Thighs | realmomkitchen.com

Here is what you need to make the

Oven Baked Teriyaki Chicken Thighs

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Oven Baked Teriyaki Chicken Thighs

  • Author: Laura


Units Scale
  • 1 Tbsp cornstarch
  • 1 Tbsp cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • black pepper to taste
  • 9 boneless, skinless chicken thighs (about 2 1/2 pounds)


  1. Preheat oven to 400 degrees F.
  2. In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens.  You will end up with about 1 cup of sauce.
  3. Trim off any pieces of fat from each chicken thigh using kitchen shears. Place chicken pieces in a 9×13 inch baking dish sprayed with non-stick cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
  4. Bake at 400 degrees for 20 minutes. Turn pieces over and drizzle remaining sauce on top.   Bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear.
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khushi chaudhary July 10, 2020 - 7:18 am

Yummy, I will try it

Amy @ A Little Nosh August 12, 2011 - 5:25 pm

Made these tonight and they were really yummy! I only had regular thighs so I just trimmed off the skin and fat. Worked just as well!

Suzanne April 7, 2011 - 5:20 pm

Hey it’s me again I made the recipe above and it was really good, it will be one of my “go to” recipes for sure.

Lemon Ricotta Pancakes with Blackberry Sauce | Real Mom Kitchen April 7, 2011 - 6:16 am

[…] Also for those of you who aren’t local, here is a link to clip clip from my tv appearance yesterday on a local show.  Go to the link and click on “Delicious Dinners that don’t break the bank”.  I demonstrated my recent post for oven baked teriyaki chicken thighs. […]

Menu Plan – Week of April 3 « Shamblin Ramblins April 3, 2011 - 7:02 pm

[…] Tuesday – Oven Baked Teriyaki Chicken Thighs […]

Suzanne April 2, 2011 - 10:52 pm

I loved this recipe and saved it on Pinterest. I also shared it on my link party hope you don’t mind, you have a lovely site and I look forward to more of your recipes.

Loy March 30, 2011 - 1:45 pm

These look so good. We eat chicken thighs often as they are one of the most reasonable priced “meats” around here. I am always on the look out for new recipes to use. I will include these in my next “Chinese Take-Out at Home” night.

Laura March 29, 2011 - 12:20 pm

You could use regular vinegar and have it turn out fine. Rice vinegar is still less acidic and milder in flavor than regular vinegar. There is also a hint of sweetness.

Seana March 29, 2011 - 12:06 pm

What if I don’t have rice vinegar? Can I substitute white vinegar or balsamic?