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Baked Teriyaki Chicken

This teriyaki chicken recipe uses a homemade teriyaki sauce to glaze chicken thighs that are baked in the oven for the most delicious sticky chicken. This is a much-requested recipe in our house! Easy to double for a large group.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine Japanese
Servings 6 people
Calories 2582.9 kcal

Equipment

  • 1 Baking Dish 9x13-inch
  • 1 Small Saucepan
  • 1 Whisk
  • 1 Pastry Brush
  • 1 Measuring Cups and Spoons

Ingredients
  

Main

  • ½ cup white sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 clove garlic minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 12 boneless skinless chicken thighs

Instructions
 

  • Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
  • Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat. Dotdash Meredith Food Studios
  • Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting. Dotdash Meredith Food Studios
  • Bake in the preheated oven for 30 minutes.
  • Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
  • Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 

Notes

For a superior teriyaki sauce, consider using fresh minced ginger and garlic instead of ground for a brighter, more vibrant flavor. When preparing the sauce, ensure the cornstarch is fully dissolved in cold water before adding to the saucepan to prevent lumps; simmer gently until just thickened. The high sugar content means the sauce can caramelize quickly, so monitor the chicken closely during the final baking stages to prevent burning. Basting frequently is key to building that delicious sticky glaze and keeping the chicken moist. Always verify doneness with a meat thermometer, aiming for 165°F (74°C) internal temperature in the thickest part. To enhance the dish, finish with a sprinkle of toasted sesame seeds and fresh sliced green onions for added texture and aromatic appeal. A touch of mirin in the sauce can also add a subtle sweetness and depth.