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

Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In) are the perfect dinner solution for any occasion. This recipe delivers tender, juicy chicken in a sweet and savory teriyaki marinade that transforms your meal into a delicious feast in just about 30 minutes. Whether it’s a weeknight dinner or a weekend gathering, this dish is sure to impress and satisfy everyone at the table.

Why You’ll Love This Recipe

• Quick and Easy: With only 30 minutes of cook time, you can whip up this meal even on busy weeknights.
• Flavorful Marinade: The combination of soy sauce, honey, and garlic creates a rich, savory flavor that makes each bite irresistible.
• Versatile Options: Choose between boneless skinless thighs or bone-in skin-on for different textures and tastes.
• Family-Friendly: This crowd-pleaser is loved by both kids and adults, making it perfect for family dinners.
• Healthy Choice: Packed with protein and made with wholesome ingredients, it’s a nutritious option for your meals.

Tools and Preparation

Before you start cooking your Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In), gather the necessary tools to ensure a smooth cooking process.

Essential Tools and Equipment

• Baking sheet
• Parchment paper or aluminum foil
• Small bowl
• Saucepan
• Measuring cups and spoons

Importance of Each Tool

• Baking sheet: Provides a flat surface to evenly cook the chicken thighs.
• Saucepan: Ideal for heating and thickening the teriyaki sauce without burning it.
• Measuring cups and spoons: Ensure accurate measurements for consistent flavor in every batch.

Ingredients

Oven Baked Teriyaki Chicken Thighs (boneless or bone-in) are tender and juicy in a sweet and savory teriyaki marinade that bakes to sticky perfection in about 30 minutes. Easy dinner recipe the whole family will love.

For the Chicken

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

For the Marinade/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)

For Garnish

• 2 tablespoons fresh parsley, finely chopped

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

Step 1: Prepare the Marinade

1. Combine soy sauce, brown sugar, honey, water, rice vinegar, garlic, and ginger in a small bowl. Stir until the sugar has completely dissolved.
2. Place the chicken thighs in a covered bowl or freezer bag with 1/2 cup of marinade. Refrigerate for at least 15-30 minutes or up to overnight.
3. Heat unused marinade in a saucepan over medium heat. In a separate small bowl, mix cornstarch with water to create a slurry. Once the marinade boils, add the slurry while stirring continuously until thickened.

Step 2: Preheat Your Oven

Preheat your oven to 375 degrees Fahrenheit. Line your baking sheet with parchment paper or aluminum foil for easy cleanup.

Step 3: Bake the Chicken Thighs

1. Remove chicken from marinade and discard used marinade. Place chicken thighs top side down on the prepared baking sheet.
2. Brush teriyaki sauce over each thigh generously.
3. For boneless skinless thighs, bake for 12 minutes; then turn over, brush with more sauce, and bake another 12 minutes until cooked through.
4. For bone-in skin-on thighs, bake for 15 minutes; turn over, brush with more sauce, then bake an additional 15 minutes until done.

Step 4: Finish Up

Broil chicken for an additional 1-3 minutes to lightly char the sauce if desired. Let rest for about 5 minutes before brushing with reserved sauce again. Garnish with sesame seeds and sliced green onions before serving.

Enjoy your delicious Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In)!

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

Serving Oven Baked Teriyaki Chicken Thighs is all about enhancing their delicious flavors while creating a visually appealing plate. Here are some great suggestions to complement this tasty dish.

With Rice

• Steamed White Rice: The classic pairing, offering a neutral base to soak up the teriyaki sauce.
• Fried Rice: A flavorful option that adds extra veggies and protein for a hearty meal.

With Vegetables

• Stir-Fried Veggies: A colorful mix of bell peppers, broccoli, and carrots sautéed in sesame oil.
• Grilled Asparagus: Lightly seasoned and grilled, providing a fresh crunch alongside the chicken.

With Salads

• Cucumber Salad: Refreshing and crisp, this salad pairs well with the savory flavors of the chicken.
• Asian Slaw: A tangy mix of cabbage and carrots dressed in rice vinegar complements the sweet teriyaki sauce.

With Dipping Sauces

• Spicy Mayo: A creamy and spicy addition that adds richness to each bite.
• Peanut Sauce: Adds a nutty flavor, elevating the overall taste experience.

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

Perfecting your Oven Baked Teriyaki Chicken Thighs can make all the difference in flavor and texture. Here are some tips to ensure your dish turns out amazing every time.

• Marinate Longer: Allowing the chicken to marinate overnight deepens the flavor profile significantly.
• Use Bone-In for Juiciness: Cooking with bone-in thighs often results in juicier meat due to retained moisture during baking.
• Monitor Temperature: Use a meat thermometer; ensure chicken reaches an internal temperature of 165°F for optimal safety and tenderness.
• Don’t Skip Broiling: Broiling at the end gives a beautiful caramelization to the sauce, enhancing its sticky goodness.
• Rest Before Slicing: Letting the chicken rest for about five minutes after baking allows juices to redistribute for maximum tenderness.
• Garnish Creatively: Adding green onions and sesame seeds not only enhances flavor but also adds visual appeal.

Best Side Dishes for Oven Baked Teriyaki Chicken Thighs (Boneless or Bone-In)

Pairing side dishes with your Oven Baked Teriyaki Chicken Thighs can elevate the meal experience. Here are some delightful options that complement this dish beautifully.

1. Steamed Broccoli: Bright green florets steamed until tender provide a nutritious contrast.
2. Quinoa Salad: A light salad made with quinoa, cucumber, and lemon dressing for added freshness.
3. Mashed Sweet Potatoes: Creamy and slightly sweet mashed potatoes balance out the savory teriyaki flavors.
4. Coleslaw: A crunchy slaw with cabbage and carrots dressed in a tangy vinaigrette for crunch and zest.
5. Garlic Noodles: Noodles tossed in garlic butter make for a rich side that pairs perfectly with teriyaki chicken.
6. Roasted Brussels Sprouts: These little cabbages roasted until crispy add a robust flavor to your plate.

Common Mistakes to Avoid

When making Oven Baked Teriyaki Chicken Thighs, it’s easy to make some common mistakes that can affect the final dish. Here are a few to watch out for:

• Using too much marinade: Over-saturating the chicken can lead to soggy results. Use just enough marinade to coat the chicken evenly.
• Not marinating long enough: A brief marination won’t fully infuse flavor. Aim for at least 30 minutes; overnight is even better for maximum taste.
• Skipping the broil step: Broiling adds a nice char and caramelization to the sauce. Don’t skip this step if you want a delicious finish.
• Ignoring cooking times: Different types of chicken thighs cook at different rates. Be sure to follow specific times for boneless versus bone-in thighs.
• Not letting the chicken rest: Cutting into the chicken right away can cause juices to run out, leading to dry meat. Let it rest for about 5 minutes before slicing.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3-4 days.
• Ensure the chicken is cooled completely before sealing to avoid condensation.

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

• Freeze in a freezer-safe container or heavy-duty freezer bags.
• Can last up to 3 months in the freezer; label with date for reference.

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

• Oven: Preheat oven to 350°F (175°C). Cover with foil and bake for about 15-20 minutes until heated through.
• Microwave: Place on a microwave-safe plate and cover loosely. Heat in short intervals, checking frequently until warmed.
• Stovetop: Heat in a skillet over medium-low heat. Add a splash of water or broth, cover, and stir occasionally until heated.

Frequently Asked Questions

Here are some common questions about preparing Oven Baked Teriyaki Chicken Thighs.

How do I make Oven Baked Teriyaki Chicken Thighs less sweet?

To reduce sweetness, use less honey or brown sugar in your marinade. You can also add more soy sauce for a saltier flavor balance.

Can I use other cuts of chicken?

Yes! You can use drumsticks or chicken breasts as alternatives, but adjust cooking times accordingly since they may vary in thickness.

What side dishes pair well with Oven Baked Teriyaki Chicken Thighs?

Rice or quinoa complements these thighs beautifully. Steamed vegetables or a fresh salad also work well as sides.

How should I store leftover Oven Baked Teriyaki Chicken Thighs?

Store leftovers in an airtight container in the refrigerator for up to four days or freeze them for longer storage.

Final Thoughts

Oven Baked Teriyaki Chicken Thighs are not only easy to prepare but also bursting with flavor that your family will adore. This recipe is versatile—you can easily customize it by adding vegetables during baking or adjusting the sweetness of the marinade. Give it a try, and enjoy a delicious meal that’s perfect for any weeknight dinner!

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Oven Baked Teriyaki Chicken Thighs are a quick and delicious meal that will impress your family and friends. With tender, juicy chicken marinated in a mouthwatering blend of soy sauce, honey, and garlic, this dish is ready in just 30 minutes. Whether you opt for boneless skinless thighs or bone-in skin-on varieties, this recipe guarantees flavorful bites every time. Perfect for busy weeknights or special gatherings, serve these delectable thighs with steamed rice and stir-fried vegetables for a complete meal that everyone will love.

• Total Time: 45 minutes
• Yield: Serves approximately 8 people 1x

Ingredients

Scale 1x2x3x

• 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

Instructions

1. Prepare the marinade by mixing soy sauce, brown sugar, honey, water, rice vinegar, garlic, and ginger in a small bowl until dissolved.
2. Marinate chicken thighs in half the mixture for at least 15 minutes or overnight for deeper flavor.
3. Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. Place marinated chicken on the baking sheet, brush with remaining marinade, and bake (12 minutes for boneless; 15 minutes for bone-in).
5. Broil for an additional 1-3 minutes for caramelization before serving.

• Author: Natalia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: Approximately 3 oz (85g)
• Calories: 220
• Sugar: 9g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 3g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: <1g
• Protein: 20g
• Cholesterol: 80mg

Keywords: For extra flavor, marinate the chicken overnight. Consider using bone-in thighs for added juiciness. Let the chicken rest for five minutes post-cooking to retain moisture.