Oven Baked Teriyaki Chicken Thighs
These Oven-Baked Teriyaki Chicken Thighs are tender, juicy, and coated in a rich homemade teriyaki glaze that’s both sweet and savory. The sauce caramelizes beautifully in the oven and pairs perfectly with steamed or fried rice. It’s a simple, flavorful dish that’s easy enough for weeknights but impressive enough to serve to guests.
Servings 6 servings
Calories 471kcal
Equipment
Ingredients
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 cloves garlic minced
- black pepper to taste
- 9 boneless skinless chicken thighs (about 2 1/2 pounds)
Instructions
- Preheat oven to 400 degrees F.
- 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.
- 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.
- 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.
Nutrition
Serving: 1 serving | Calories: 471kcal | Carbohydrates: 19g | Protein: 74g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 217mg | Sodium: 1474mg | Potassium: 1300mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 102IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg