Description
Made with a tried-and-true teriyaki sauce passed down from my Japanese grandma, these Easy Baked Teriyaki Chicken Thighs are juicy, sticky-sweet, and downright irresistible!
Quickly marinate the chicken while your oven preheats, bake it on a sheet pan until tender, and finish under the broiler for caramelized yakitori-style char that tastes like it came straight off the grill.
Ready in 30 minutes or less!
Ingredients
Scale
- nonstick cooking spray
- 2 pounds boneless, skinless chicken thighs or breasts (see Recipe Notes)
- ¾ cup teriyaki sauce, store-bought or homemade, divided (see Recipe Notes)
- 2 green onions, thinly sliced
- for serving, as desired: cooked rice, steamed vegetables, sautéed cabbage or bok choy, toasted sesame seeds, etc.
Instructions
- Season the chicken thighs: To a large bowl, add the chicken thighs and ½ cup of teriyaki sauce. Mix to coat the chicken in the teriyaki sauce well. Set aside to quickly marinate while the oven preheats, about 10 minutes.
- Prep: Meanwhile, as the chicken marinates, preheat the oven to 400 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line a rimmed baking sheet with foil for easy clean up. Spritz with nonstick cooking spray and set aside.
- Roast the teriyaki chicken thighs: Once the oven is preheated, transfer the marinated chicken to the prepared baking sheet. Be sure to arrange the chicken in a single layer. For prettiest results, start with the de-boned side of the chicken thighs facing up. Pour any remaining teriyaki sauce from the bowl over the chicken. Transfer to the center rack of the oven and bake for 15 minutes.
- Finish the under the broiler: Remove the baked teriyaki chicken from the oven and preheat the broiler to its highest setting. Flip the chicken thighs over, spooning any sauce from the bottom of the pan over top. Transfer the sheet pan to the oven, placing it on the top rack directly under the broiler. Broil 4-5 minutes, rotating the sheet pan halfway through, until the baked teriyaki chicken is golden, caramelized, and cooked through.
- Serve: Drizzle reserved teriyaki sauce and sprinkle green onions over the teriyaki chicken and serve as desired. At my house, we enjoy teriyaki chicken thighs in one of two ways: Hawaii plate lunch-style (alongside light and sticky Calrose rice, Mom’s Mac Salad, and a sautéed green like spinach, cabbage, or bok choy) or in a veggie-loaded Teriyaki Chicken Bowl. Enjoy!
Notes
Jess’ Tips and Tricks:
- Chicken thighs vs chicken breasts: I prefer using chicken thighs when I make teriyaki chicken, since they’re super flavorful and stay really juicy through baking and broiling, but you can swap them out with breasts if you prefer. If so, be sure to pound the chicken breasts out flat or butterfly them (slice in half lengthwise) to ensure they roast up evenly. Adjust cook times as needed to ensure the chicken is cooked through and skip broiling (Step 4) to avoid drying the leaner breast meat out.
- Best teriyaki sauce to use: All teriyaki sauce is not created equally! Many bottled versions are thickened with gums and starches, so they don’t bake up nicely. For best results, I suggest using my Mom’s Homemade Teriyaki Sauce recipe—you can whip up a batch in less than 15 minutes using pantry staple ingredients you likely already have in your kitchen. (If so, be sure to skip the cornstarch slurry step, or prepare a double batch to use half for marinating/baking and thicken the remaining half for serving.) If you prefer to use a store-bought teriyaki sauce, look for a high-quality bottled sauce with a nice, drizzly consistency—my preferred brand is Bachan’s; they’re Japanese-American owned and their signature family recipe has beautifully balanced flavor.
Storage and Reheating: Transfer cooled teriyaki chicken to an airtight container and store in the refrigerator for 3-4 days. Easily reheat on the stovetop or in the microwave until warmed through.