Description
This Baked Teriyaki Chicken recipe features tender boneless, skinless chicken thighs glazed with a homemade teriyaki sauce made from soy sauce, cider vinegar, garlic, and ginger. Baked in the oven until sticky and flavorful, this dish is perfect for an easy weeknight meal or to serve a crowd.
Ingredients
Teriyaki Sauce
- 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
Chicken
- 12 boneless, skinless chicken thighs
Instructions
- Preheat Oven: Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish to prevent sticking.
- Prepare Teriyaki Sauce: In a small saucepan over low heat, combine sugar, soy sauce, cider vinegar, cornstarch, cold water, minced garlic, ground ginger, and ground black pepper. Simmer the mixture while stirring frequently until the sauce thickens and bubbles, about 3 to 5 minutes. Remove from heat once done.
- Coat Chicken: Place the chicken thighs in the prepared baking dish. Brush both sides of each thigh generously with the prepared teriyaki sauce. Reserve any extra sauce for basting during baking.
- Bake Initial Time: Bake the chicken in the preheated oven for 30 minutes, allowing the chicken to start cooking and the sauce to begin caramelizing.
- Flip and Baste: After 30 minutes, carefully flip each chicken thigh over and brush both sides again with the reserved sauce. Continue baking and baste the chicken with remaining sauce every 10 minutes to keep it moist and flavorful.
- Finish Baking: Bake for an additional 20 to 30 minutes, or until the chicken is cooked through, no longer pink in the center, and juices run clear.
- Serve: Remove from the oven and serve the sticky teriyaki chicken hot, optionally with steamed rice or vegetables.
Notes
- For best results, use boneless, skinless chicken thighs as they stay moist during baking.
- You can double the recipe to serve more people, adjusting baking time slightly if needed.
- This teriyaki sauce can also be used as a marinade if time allows, for more intense flavor.
- Reserve extra sauce to baste during baking to keep chicken moist and sticky.
- Check chicken for doneness by ensuring internal temperature reaches 165°F (74°C).
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-American
