Print

Baked Teriyaki Chicken Thighs Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 15 reviews

This Baked Teriyaki Chicken Thighs recipe is a quick and flavorful dish featuring tender chicken thighs marinated in a homemade teriyaki sauce and broiled to perfection. Perfect for a weeknight dinner, it combines sweet and savory flavors with a simple cooking method yielding juicy, caramelized chicken with minimal effort.

Ingredients

Chicken

  • 2 lbs boneless, skinless chicken thighs

Teriyaki Sauce

  • 1.5 cup homemade teriyaki sauce (or use bottled teriyaki sauce, Veri Veri brand recommended)
  • Optional: sesame seeds for garnish

Instructions

  1. Marinate the Chicken: Place the chicken thighs into a freezer-safe plastic bag and pour the teriyaki sauce over them. Remove excess air from the bag and seal it closed. Use your fingers to gently massage and move the chicken pieces around so they are evenly coated with the sauce.
  2. Chill the Marinated Chicken: Lay the sealed bag flat in the refrigerator and allow the chicken to marinate for at least 1 hour and up to 4 hours. This helps the flavors penetrate well into the meat.
  3. Preheat the Oven Broiler: Set your oven to the high broil setting. Line a baking sheet with aluminum foil and spray it lightly with non-stick cooking spray to prevent sticking.
  4. Arrange Chicken on Baking Sheet: Lay the chicken thighs on the prepared baking sheet in a single layer, skin side down if using skin-on thighs. Make sure they are spaced evenly to promote even cooking.
  5. Broil the Chicken: Place the baking sheet on the middle rack of the preheated oven. Broil the chicken for 8 minutes. Then flip each piece over and optionally sprinkle sesame seeds on top. Broil for an additional 8 minutes or until the chicken is nicely browned and caramelized on top.
  6. Check for Doneness: Use a meat thermometer to check the internal temperature of the thickest chicken piece. It should reach 165°F (74°C) to ensure it is fully cooked and safe to eat.

Notes

  • Bone-in chicken thighs will require longer broiling time, approximately 12-15 minutes per side.
  • For extra flavor, marinate the chicken overnight.
  • If you prefer crispy skin, use skin-on thighs and broil skin side up for the final few minutes.
  • Serve with steamed rice and vegetables for a complete meal.
  • Ensure the baking sheet is placed on the middle rack to prevent burning from the broiler's direct heat.

Find it online: https://recipefeastful.com/baked-teriyaki-chicken-thighs-recipe/