Teriyaki Chicken Thighs with Homemade Teriyaki Sauce

Looking for an easy way to dress up chicken thighs? Try these Baked Teriyaki Chicken Thighs brushed with a homemade Teriyaki sauce! Serve alongside an assortment of roasted vegetables and steamed rice for a simple, yet flavorful meal that's budget friendly too!

HOMEMADE TERIYAKI SAUCE INGREDIENTS:

Teriyaki is a versatile Japanese sweet and savory sauce. It is perfect for pairing with a variety of dishes and adds a burst of flavor and shine to these baked teriyaki chicken thighs. The homemade teriyaki sauce is composed of four basic ingredients:

• Soy Sauce
• Mirin– a sweet Japanese cooking rice wine. I have been able to locate it in Asian food markets and, more and more, in the international section of larger supermarkets. Be sure to check the ingredient list for additives. If you are avoiding alcohol, substitute with 1/2 cup water and 3 tablespoons granulated sugar.
• Sake- an alcoholic beverage made with fermented rice. I have been able to locate it in many larger groce
• Sugar- I made the teriyaki sauce with granulated sugar.ry stores with a wine section, liquor stores, and Asian markets. If you absolutely cannot find sake, substitute with dry sherry or Chinese rice wine. Use equal parts water if you are avoiding alcohol.

To increase the flavor, I also included a few extra ingredients. These are strained out of the sauce before thickening:

• Onion
• Ginger
• Garlic

After straining the onion, ginger, and garlic out of the simmered sauce, I add cornstarch to thicken the mixture enough to coat the back of the spoon and the chicken thighs.

HOW TO MAKE HOMEMADE TERIYAKI SAUCE:

Here is how you make the teriyaki sauce step by step:

1. In a small saucepan, whisk together the soy sauce, mirin, sake, and granulated sugar. Add the onion, ginger, and garlic.
2. Place the saucepan over high heat and bring the mixture to a boil.
3. Once boiling, reduce the heat to a simmer and cook, whisking occasionally, for 8 minutes. The sugar should be completely dissolved.
4. Strain the mixture to discard the onion, ginger, and garlic.
5. Return the strained teriyaki sauce to the saucepan and bring back to a boil.
6. In a small bowl, whisk together the cornstarch and water until smooth. Pour into the boiling teriyaki sauce. Allow to cook, whisking often, until the teriyaki sauce has thickened.
7. If not using right away, allow the teriyaki sauce to cool to room temperature, then store in an airtight container and refrigerate for up to 2 weeks.

HOW TO MAKE TERIYAKI CHICKEN THIGHS:

Once you have the homemade teriyaki sauce prepared, the Teriyaki Chicken Thighs come together easily:

1. Preheat oven to 400˚F. Line a large baking sheet with parchment or lightly grease.
2. Place the chicken thighs on the prepared baking sheet, skin side up.
3. If desired, arrange roughly chopped vegetables around the chicken thighs.
4. Set aside 1/2 cup of the teriyaki sauce for serving. Liberally brush the tops of the chicken thighs with some of the remaining teriyaki sauce. Sprinkle a little salt and freshly ground black pepper over the vegetables if using.
5. Bake the chicken thighs in the preheated oven for 20 minutes. Brush with more of the teriyaki sauce and continue to bake until cooked through, 10-20 more minutes.
6. Serve immediately topped with sesame seeds and green onions along with rice and the reserved 1/2 cup teriyaki sauce.

HOW LONG TO BAKE CHICKEN THIGHS?

Bake chicken thighs at 400 degrees Fahrenheit for 20 minutes on each side until internal temperature is 165°F with an instant read thermometer inserted in thickest part of chicken (not touching bone).

CAN I USE BONELESS SKINLESS CHICKEN?

You can use boneless skinless chicken thighs or chicken breasts for this recipe, however, I don't recommend it for a couple reasons.

1. It will drastically change the cook time. Boneless skinless chicken thighs will cook in about 20 minutes to 165°F and boneless skinless chicken breasts will take about 25-30 minutes depending on the thickness to cook to 160°F.
2. More importantly, using bone-in and skin-on chicken thighs you maximize the flavor of this recipe. Chicken thighs are more tender and juicy than chicken breasts and leaving the bone-in and skin-on maximizes the flavor and juiciness.

If you've been following me, you know I'm a huge fan of bone-in skin-on chicken thighs. Check out all of my chicken thighs recipes for more budget friendly chicken thigh dinners.

Why do I love chicken thighs? Chicken thighs are easy to cook and loaded with flavor! You rarely get dry chicken thighs when cooking them with the bone in and skin on. Plus, you can feed a family on the cheap with chicken thighs - I like that! I wasn't always a fan of chicken thighs, but once I gave them a shot, I was a convert for life. Give them a try and let me know what you think.

TIME SAVING TIPS

These Teriyaki Chicken Thighs come together easily with minimal prep work, but there are a few little things you can do to save even more time.

• The homemade teriyaki sauce takes less than 15 minutes, but it can also be made up to two weeks in advance and refrigerated until needed. You can of course also substitute with your favorite store-bought teriyaki sauce.
• I arranged the chopped vegetables alongside the chicken thighs so most of the meal uses only one pan. Line the baking sheet with parchment for easy cleanup.
• I often make this meal with frozen broccoli straight from the bag. No defrosting required.

WHAT TO SERVE WITH BAKED TERIYAKI CHICKEN THIGHS

I love these baked Teriyaki Chicken Thighs with roasted vegetables and steamed rice. The vegetables can be baked alongside the chicken in the same pan for easy cleanup. I used a colorful assortment of broccoli (fresh or frozen), carrots, and bell peppers. Sliced onions would also be a nice addition. I personally prefer Japanese short-grain or Jasmine rice to pair with the chicken and vegetables, but you can also make brown rice or even a favorite fried rice.

LOOKING FOR MORE RECIPES USING TERIYAKI?

Try these…

• Our Teriyaki Rice Bowl is both healthy and delish, and makes the perfect simple dinner recipe
• Pineapple Chicken Sandwiches are loaded with flavor! You can't go wrong pairing pineapple and teriyaki!!
• Pineapple Teriyaki Chicken Served in a pineapple boat with thinly sliced green onions and sesame seeds, this recipe is irresistibly delicious
• Hambagu (Japanese-Style Hamburger with Tangy Sauce) a delicious cross between the hamburger patty and individual-sized meatloaf

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Baked Teriyaki Chicken Thighs

Dinner

Japanese

Yield: 4

Author: Tara of Tara's Multicultural Table

Teriayki Chicken Thighs

The BEST Baked Teriyaki Chicken Thighs! Flavorful and juicy chicken thighs basted with the most incredible homemade teriyaki sauce that's super easy to make. Roast with your favorite vegetables for a complete sheet pan dinner!

prep time: 10 Mcook time: 40 Mtotal time: 50 M

ingredients:

Teriyaki Sauce

• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/2 cup sake
• 1/4 cup granulated sugar
• 1/4 cup diced yellow onion optional
• 2 inches fresh ginger peeled and thinly sliced, optional
• 2 garlic cloves peeled and crushed, optional
• 1 tablespoon cornstarch
• 1 tablespoon water

Teriyaki Chicken Thighs

• 2 pounds chicken thighs bone-in and skin on
• Assorted vegetables if desired (carrots, broccoli, bell peppers, onion) chopped
• Salt and freshly ground black pepper
• 1 tablespoon sesame seeds
• 2 green onions thinly sliced
• Cooked Japanese or Jasmine rice

instructions:

How to cook Teriayki Chicken Thighs

How To Make Teriyaki Sauce

1. In a small saucepan, whisk together the soy sauce, mirin, sake, and granulated sugar. Add the onion, ginger, and garlic.
2. Place the saucepan over high heat and bring the mixture to a boil.
3. Once boiling, reduce the heat to a simmer and cook, whisking occasionally, for 8 minutes. The sugar should be completely dissolved.
4. Strain the mixture to discard the onion, ginger, and garlic.
5. Return the strained teriyaki sauce to the saucepan and bring back to a boil.
6. In a small bowl, whisk together the cornstarch and water until smooth. Pour into the boiling teriyaki sauce. Allow to cook, whisking often, until the teriyaki sauce has thickened.
7. If not using right away, allow the teriyaki sauce to cool to room temperature, then store in an airtight container and refrigerate for up to 2 weeks.

How To Make Baked Teriyaki Chicken Thighs

1. Preheat oven to 400˚F. Line a large baking sheet with parchment or lightly grease.
2. Place the chicken thighs on the prepared baking sheet, skin side up.
3. If desired, arrange roughly chopped vegetables around the chicken thighs.
4. Set aside 1/2 cup of the teriyaki sauce for serving. Liberally brush the tops of the chicken thighs with some of the remaining teriyaki sauce. Sprinkle a little salt and freshly ground black pepper over the vegetables if using.
5. Bake the chicken thighs in the preheated oven for 20 minutes. Brush with more of the teriyaki sauce and continue to bake until cooked through, 10-20 more minutes until internal temperature is 165°F.
6. Serve immediately topped with sesame seeds and green onions along with rice and the reserved 1/2 cup teriyaki sauce.

NOTES:

1. The homemade teriyaki sauce takes less than 15 minutes, but it can also be made up to two weeks in advance and refrigerated until needed. You can, of course, also substitute with your favorite store-bought teriyaki sauce.
2. I arranged the chopped vegetables alongside the chicken thighs so most of the meal uses only one pan. Line the baking sheet with parchment for easy cleanup.
3. I often make this meal with frozen broccoli straight from the bag. No defrosting required.

Products I Use::

Ginger Peeler & Grater Tool

Sheet Pan

Silicone Basting Brush

Calories
757.15

Fat (grams)
32.66

Sat. Fat (grams)
9.61

Carbs (grams)
48.40

Fiber (grams)
2.08

Net carbs
46.32

Sugar (grams)
27.09

Protein (grams)
58.49

Sodium (milligrams)
2230.72

Cholesterol (grams)
290.30

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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