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chicken thighs glazed with teriyaki and sprinkled with green onions.
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4.80 from 10 votes

Teriyaki Chicken Thighs in the Oven

Sweet and savory baked teriyaki chicken thighs in the oven. A delightful, simple recipe made with just 3 ingredients and ready in less than one hour.
Prep Time10 minutes
Cook Time45 minutes
Course: Main Course, Poultry
Cuisine: American, Japanese
Servings: 4 people
Calories: 288kcal
Author: Adina

Equipment

  • Baking dish about 9x13 inches/ 23x33 cm, Note 1
  • Tongs
  • Brush

Ingredients

  • 4 chicken thighs about 9 oz/ 250 g each, Note 2
  • ½ cup teriyaki sauce bottled, about 5.3 oz/ 150 g, Note 3
  • 2 teaspoons cornstarch
  • 1 tablespoon cold water
  • 1 green onion thinly sliced, optional for garnish
  • 1 teaspoon sesame seeds toasted, optional for garnish

Instructions

  • Preheat the oven to 425°F/ 220°C.
  • Prepare the thighs: Dry them well with paper towels. Place them in a baking dish and pour about ½ cup of sauce on top (150 g). Turn the chicken in the sauce to coat it all over, and arrange it in a single layer, skin-side down, in the dish.
  • Bake for 20 minutes. Flip the pieces with tongs, brush them with pan juices, and bake them for another 20 minutes.
  • Check with a meat thermometer that the chicken is cooked through; the internal temperature should be 165°F/74°C (Amazon affiliate link).
  • Glaze: Once the chicken is cooked through, pour the pan juices into a small saucepan and bring them to a simmer. Whisk 2 teaspoons of cornstarch with about 1 tablespoon of cold water to obtain a thick yet pourable paste. Whisk the slurry into the simmering sauce and let it bubble once or twice until slightly thickened.
  • Broil: Preheat the broiler. Place the thighs onto a baking sheet lined with aluminum foil (or you can use the same baking dish). Brush them generously with thickened sauce and broil them for 2-3 minutes until they are crisp. Keep an eye on them at all times; they can quickly burn if you don’t watch out.
  • Sprinkle them with finely sliced green onions and toasted sesame seeds, and serve immediately.

Notes

  1. Baking dish: The chicken thighs should fit snuggly inside in a single layer. If you make a double batch, use a larger dish.
  2. Servings: Four large thighs will serve 2 to 4 persons depending on appetite. It’s best to cook two pieces per adult and only one per child. The nutrition is calculated for 4 servings.
  3. Teriyaki sauce: ½ cup of sauce should be enough to coat four thighs. If it’s not, add a bit more as needed to coat the pieces nicely. You can also cook the recipe with homemade teriyaki sauce.

Nutrition

Serving: 1thigh | Calories: 288kcal | Carbohydrates: 7g | Protein: 21g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 1486mg | Potassium: 324mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg