Easy Oven Baked Teriyaki Chicken Thighs makes a great dinner. This recipe comes together quickly using a homemade teriyaki sauce that requires no marinade time and goes great with fluffy rice.

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Chicken dinners feature on our dinner table a few times every week. Chicken is versatile, easy to cook and budget friendly. When feeding a family, all of these come into play on a daily basis. One of our recent favorite chicken dishes is the Mexican Chicken & Rice Wraps. If you love wraps, you should give them a try.

As for this recipe, it’s one I’ve been making for quite a number of years now and I’m finally getting the recipe on the Blog today. If you love easy dinner recipes, keep reading!

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What Makes this Teriyaki Chicken Great

• Difficulty – I feel this is an easy chicken recipe that anyone can make. The homemade teriyaki sauce comes together and you can even use store bought if you like.
• Taste – As stated in the title, this has a sweet teriyaki flavour. The chicken is tender and really takes on the flavour of the sauce.
• Serving – This recipe easily serves six adult servings. I used 10 small chicken thighs in this recipe, but you could use larger ones if you prefer. This dish isn’t overly saucy. If you want to serve sauce on the side, I recommend doubling the sauce recipe.

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Ingredients

• Chicken – Bone in chicken thighs work best for this recipe.
• Salt – Regular table salt is used for seasoning the chicken.
• Black pepper – Used to season the chicken.
• Sesame oil – I used sesame oil to sear the chicken to add extra flavour.
• Soy sauce – Any soy sauce will work for making the homemade teriyaki sauce.
• Brown sugar – I used packed brown sugar.
• Honey – I used liquid honey.
• Garlic – Fresh minced garlic.
• Ginger – Fresh grated ginger.
• Corn flour – This is used to thicken the sauce.
• Water – Used for making the sauce.
• Sesame seeds – I garnished the chicken with sesame seeds after baking.

REMEMBER, The full recipe and ingredient list can be found in the recipe card at the end of the post.

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Instructions

1. Preheat oven – Preheat oven to 400 degrees f/200 degrees c. Have ready a large baking tray.
2. Season chicken – Season both sides of the chicken with salt and pepper and set aside.
3. Make cornflour mixture – In a small glass, combine the two tablespoons of cornflour with about 2-3 tablespoons of the water. Stir well to combine and set aside.
4. Make sauce – In a small saucepan set over medium heat, add the soy sauce, brown sugar, honey, garlic and ginger. Stir well and bring to a gentle simmer for about 2 minutes. Add all the water and bring to a boil. Pour in the cornflour mixture and stir until it thickens, about one minute. Remove from heat and leave to cool.
5. Brown chicken – Set a large skillet over high heat and add the sesame oil. Add the chicken thighs and brown each side for about 2 minutes.
6. Bake chicken – Place all the chicken thighs on the baking tray. Pour over about a half of the teriyaki sauce and make sure the chicken is all coated. Bake for about 20 minutes and remove from oven and pour over remaining sauce. Return to oven for a further 20 – 25 minutes until chicken is fully cooked.
7. Garnish and serve – Remove from oven and sprinkle over sesame seeds if desired. Serve with fluffy white rice.

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Recipe Tips

• Prep ahead – You can make the teriyaki sauce in advance. In fact, it will store up to two weeks in an airtight container in the fridge.
• Easy cleanup – Teriyaki sauce is sticky and often burns somewhat. You can line your baking tray with aluminum foil for easy cleanup.
• Use a meat thermometer – As all ovens bake differently and even the dish you are using can impact baking time, a meat thermometer is the more accurate way of checking to see if chicken is fully cooked. Chicken is fully cooked when the thermometer reaches 165 degrees F/74 degrees C.
• Double the sauce – If you want to serve sauce on the side for rice or noodles, I recommend you double the recipe. You can easily do that in the recipe card.
• Best served fresh – This chicken is best served as soon as it’s cooked. It will possibly dry out a little in reheating.

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Substitutions

• Chicken thighs – Skinless chicken thighs do work best for this recipe. However, you can use chicken thighs with skin. They will increase the fat content. You can also opt to use wings, chicken breast or even chicken tenders. Keep in mind, chicken breast and chicken tenders will cook much quicker.
• Sesame oil – I used sesame oil to brown the chicken. You can just as easily use olive oil, vegetable oil or even butter.
• Teriyaki sauce– This recipe uses a homemade teriyaki sauce, but you can easily use store bought teriyaki sauce.

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What To Serve With Teriyaki Chicken

Teriyaki chicken will go with so many different side dishes. Personally, I love it with plain fluffy Basmati rice. However, it would go great with Fried Rice of any kind, the Mushroom and Leek Wild Rice dish or the Caramelized Onion and Almond Rice Pilaf. You could also serve the Quick Teriyaki Vegetable Stir Fry on the side to make a bigger meal.

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You Soon!