Name: Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian
Ingredients: 2 to 2 1/2 pounds chicken thighs (boneless skinless or bone-in skin on); 1/2 cup soy sauce; 1/4 cup brown sugar; 1/4 cup honey; 1/4 cup water; 2 tablespoons rice vinegar; 1 clove minced garlic; 1/2 teaspoon ground ginger; Cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water)

Jump to Recipe

If you’re looking for that elusive weeknight dinner: easy, craveable, and bursting with sweet and savory flavors, Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) will quickly become your go-to recipe. Juicy chicken gets a bold teriyaki marinade, develops a gorgeous glaze in the oven, and delivers major flavor with hardly any fuss. Whether you love that sticky glaze on boneless thighs or the extra-crispy skin of bone-in pieces, this dish brings restaurant-worthy results right to your kitchen.

Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) Recipe - Recipe Image

Ingredients You’ll Need

Part of the magic of Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) is just how simple and fuss-free the ingredients list is. Each component is chosen for the way it highlights tender chicken with depth, shine, and bright flavor.

Chicken thighs: Juicy and flavorful, use either boneless skinless or bone-in skin-on for your preferred texture.
Soy sauce: The salty, umami foundation for the entire marinade and glaze—use regular or low-sodium, depending on your taste.
Brown sugar: Adds deep sweetness and helps the sauce caramelize perfectly in the oven.
Honey: Gives the chicken that irresistible sticky finish and a mellow, floral sweetness.
Water: Balances out the flavors and ensures the marinade doesn’t overpower the chicken.
Rice vinegar: Cuts through the richness and keeps the flavors lively and bright.
Garlic: One clove is plenty for big aromatic punch—freshly minced is best.
Ground ginger: Just a half teaspoon brings warmth and depth; ground works well for an ultra-smooth sauce.
Cornstarch slurry: This quick mix helps your sauce thicken into a glossy glaze that hugs every bite.

How to Make Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In)

Step 1: Mix Up Your Teriyaki Marinade & Sauce

Start your flavor journey by combining soy sauce, brown sugar, honey, water, rice vinegar, minced garlic, and ginger in a bowl. Give it all a good stir until the sugar dissolves completely; this simple blend forms the backbone of that signature teriyaki taste. It’s bold, balanced, and honestly smells incredible already.

Step 2: Marinate the Chicken Thighs

Place your chicken thighs and about half a cup of the marinade into a covered bowl or zip-top bag. Let them hang out in the fridge for at least 15–30 minutes (overnight is even better). This step makes all the difference—juiciness, flavor, and tenderness galore!

Step 3: Prep and Reduce the Teriyaki Sauce

Transfer the reserved, unused marinade to a small saucepan over medium heat. While it warms, whisk together 1 teaspoon of cornstarch and 1 teaspoon of water. Once the marinade comes to a boil, add your slurry, give it a whisk, and reduce the heat. Let it simmer, stirring often, for 10–12 minutes until it thickens to a silky glaze and reduces by about one-third. Before baking, set aside 2–3 tablespoons—this will be your finishing touch!

Step 4: Prepare for Baking

Preheat your oven to 375 degrees and line a baking sheet with parchment or foil. This will save you on cleanup and keep the sauce from sticking. Remove the chicken from the marinade and discard anything that’s been in contact with the raw meat—safety first! Arrange your thighs, top side down, on the prepared sheet and brush each with a generous layer of homemade teriyaki sauce.

Step 5: Bake to Perfection

For boneless, skinless thighs: bake for 12 minutes, then turn and brush the chicken with more teriyaki sauce before baking for another 12 minutes (or until fully cooked through). For bone-in, skin-on thighs, extend each baking segment to 15 minutes. Turning the chicken lets both sides soak up the roast and develop that signature glaze.

Step 6: Broil and Rest

Switch your oven to broil for 1–3 minutes to create a lightly charred, caramelized finish on the sauce. Keep a close eye so it doesn’t burn! Let your chicken rest for 5 minutes before brushing with that reserved sauce for an extra glossy, restaurant-quality look. Sprinkle with sesame seeds and chopped green onions to finish.

How to Serve Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In)

Garnishes

A final sprinkle of toasted sesame seeds and a handful of fresh sliced green onions adds both crunch and a pop of color to Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In). These touches elevate the dish visually and bring in extra flavor with every bite.

Side Dishes

You can’t go wrong with a steaming pot of jasmine rice or sticky rice to soak up that luscious sauce. Add a quick stir fry of broccoli or snap peas, and you’ve got a balanced, vibrant plate that looks as good as it tastes. Even a handful of pickled veggies on the side makes for a fantastic homemade “takeout” vibe.

Creative Ways to Present

Try slicing the chicken and serving it atop rice bowls, tucked into lettuce wraps, or piled on top of salads for a quick twist. Leftover Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) are amazing in sandwiches or wraps for tomorrow’s lunch, too—the sauce keeps everything incredibly juicy.

Make Ahead and Storage

Storing Leftovers

Let your leftover Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) cool to room temperature, then store in an airtight container in the fridge for up to 4 days. The flavor gets even deeper as the sauce soaks into the chicken, so leftovers are always a treat!

Freezing

These chicken thighs freeze beautifully. Place portions in freezer-safe containers or bags, letting out as much air as you can. They’ll keep their flavor and texture for up to 3 months—just make sure to label with the date.

Reheating

To reheat, you can microwave in short bursts or warm the chicken in a covered skillet over low heat with a splash of water to keep everything moist. If you’re feeling fancy, brush with a little more teriyaki sauce before serving.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but keep in mind that thighs are slightly juicier and more forgiving. If using breasts, check for doneness a few minutes earlier to avoid overcooking, and be generous with the sauce!

How long should I marinate the chicken?

You can let the chicken marinate for as little as 15–30 minutes for a light flavor or up to overnight for a big flavor punch. Even a short marination time infuses plenty of teriyaki goodness.

Is it okay to skip the broiling step?

Broiling isn’t strictly required, but it adds a caramelized, lightly charred layer that takes these Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) to the next level. If you skip it, the chicken will still taste wonderful, just a little less sticky on top.

Can I make the marinade ahead for meal prep?

Absolutely! Mix up the teriyaki marinade and keep it in the refrigerator for up to 1 week. Just give it a good stir before using, and you can have dinner marinating in seconds.

What’s the best way to tell if the chicken is done?

The safest way is with a meat thermometer; you want the thickest part to hit 165 degrees Fahrenheit. The juices should also run clear, and the sauce will look glossy and thick.

Final Thoughts

Honestly, there’s something magical about pulling a tray of glossy, flavorful Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) from the oven after just a little effort. Whether you’re feeding a crowd or meal-prepping for your week, this dish brings joy to the table with every single bite. Give it a try this week—you’ll be glad you did!

Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) Recipe

★★★★★

5.3 from 10 reviews

Author: Ethan
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

These Oven Baked Teriyaki Chicken Thighs are a delicious and easy-to-make dish that’s perfect for any night of the week. With a flavorful homemade teriyaki sauce, these chicken thighs are tender, juicy, and packed with Asian-inspired flavors.

Ingredients

Scale

Chicken Thighs:

2 to 2 1/2 pounds chicken thighs (boneless skinless or bone-in skin on)

Teriyaki Sauce:

1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup honey
1/4 cup water
2 tablespoons rice vinegar
1 clove minced garlic
1/2 teaspoon ground ginger
Cornstarch slurry (1 teaspoon cornstarch + 1 teaspoon water)

Instructions

Teriyaki Marinade & Sauce – Combine soy sauce, brown sugar, honey, water, rice vinegar, garlic, and ginger. Marinate chicken in a portion of the sauce. Cook the remaining sauce with cornstarch to thicken.
Glazed Chicken Thighs – Preheat oven. Place chicken on a baking sheet, brush with teriyaki sauce, bake, turn, brush again, bake until cooked. Broil briefly, rest, and serve with reserved sauce, sesame seeds, and green onions.