Oven Baked Teriyaki Chicken Thighs

Sweet and savory, these oven-baked teriyaki chicken thighs are a flavorful twist on a classic dish. Marinated in a rich mixture of soy sauce, brown sugar, and ginger, these juicy thighs emerge from the oven tender, sticky, and utterly irresistible – perfect for a quick and delicious dinner that’s sure to please!

Ingredients

• 6 bone-in, skin-on chicken thighs
• 1/2 cup teriyaki sauce
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon black pepper
• Salt, to taste
• Optional: sliced green onions and sesame seeds for garnish

Instructions

Preheat your oven to 400°F (200°C). Rinse the chicken thighs and pat them dry with paper towels.

In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, rice vinegar, vegetable oil, garlic, ginger, and black pepper.

Add the chicken thighs to the bowl and toss to coat them evenly with the marinade. Line a baking sheet with aluminum foil or parchment paper, leaving enough room between each chicken thigh for even cooking.

Arrange the chicken thighs on the prepared baking sheet.

Season the chicken with salt to taste. If using, sprinkle with sesame seeds.

Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

Remove the chicken from the oven and let it rest for a few minutes. If desired, garnish with sliced green onions and serve hot.

Notes

You can use this recipe for boneless, skinless chicken breasts or thighs, just adjust the cooking time accordingly.

For a crisper skin, pat the chicken dry with paper towels before baking.

If using sesame seeds, sprinkle them on the chicken during the last 10 minutes of baking to prevent burning.

You can also serve the chicken with steamed vegetables or a side of rice to soak up the remaining teriyaki sauce.

For a spicy kick, add some red pepper flakes to the marinade.

If you don’t have fresh ginger, you can use ground ginger instead.

You can also make the marinade ahead of time and store it in the fridge for up to 5 days.

Nutrional Value

• Calories: 340
• Total Fat: 18g
• Saturated Fat: 4.5g
• Cholesterol: 80mg
• Sodium: 550mg
• Total Carbohydrates: 24g
• Dietary Fiber: 0g
• Sugars: 14g
• Protein: 30g