Irresistible Baked Teriyaki Chicken Thighs Recipe

There’s something magical about the aroma of Baked Teriyaki Chicken Thighs wafting through the kitchen, isn’t there? The savory scent dances through the air, teasing the taste buds and making your mouth water in anticipation. crockpot chicken and dumplings Imagine perfectly caramelized chicken thighs, glistening with a sticky teriyaki glaze that promises a sweet and salty explosion in every bite. It’s like a culinary hug that says, “You’ve had a long day; let’s indulge!”

I still remember the first time I made this dish for my family. My kids were skeptical at first, but one bite turned their frowns upside down into pure joy. This recipe is perfect for weeknight dinners or special gatherings when you want to impress without breaking a sweat. lemon pepper chicken thighs Trust me, once you try these Baked Teriyaki Chicken Thighs, you’ll be counting down the days until you can make them again.

I once made these chicken thighs for a family gathering, and everyone couldn’t stop raving about how delicious they were!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Bone-In Chicken Thighs: Choose thighs with skin on for extra flavor and moisture during baking.

• Teriyaki Sauce: Use store-bought or homemade for an authentic taste; look for low-sodium options if preferred.

• Garlic Cloves: Fresh garlic adds depth of flavor; crush them to release their aromatic oils.

• Fresh Ginger: Grated ginger enhances the sauce’s zing; opt for young ginger for a milder flavor.

• Sesame Oil: A drizzle elevates the dish with its nutty aroma; use toasted sesame oil for richer flavor.

• Scallions: Sliced scallions add color and freshness as a garnish; choose firm stalks for best results.

• Sesame Seeds: Toasted sesame seeds give a delightful crunch; sprinkle them on just before serving.

For the Sauce:

• Soy Sauce: Opt for low-sodium soy sauce to control saltiness while maintaining rich umami flavor.

• Brown Sugar: This adds sweetness and helps caramelize the chicken; adjust based on your taste preference. For more inspiration, check out this Bacon Brown Sugar Chicken Tenders recipe.

• Rice Vinegar: A splash adds tanginess that balances out the sweetness of the sauce beautifully.

• Water: Used to thin out the sauce slightly so it coats evenly without becoming too thick.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven : Start by preheating your oven to 400°F (200°C). This ensures even cooking right from the start.

Prepare Your Chicken : Place bone-in chicken thighs in a large bowl. Korean BBQ chicken rice bowl Pat them dry with paper towels to help achieve crispy skin later on.

Create Your Marinade : In another bowl, whisk together teriyaki sauce, crushed garlic, grated ginger, sesame oil, brown sugar, rice vinegar, and water until well combined.

Marinate Your Chicken : Pour half of this glorious marinade over the chicken thighs, ensuring they’re thoroughly coated. Let them soak up those flavors while you clean up—about 30 minutes does wonders!

Bake It Up : Arrange marinated chicken thighs skin-side up on a baking sheet lined with parchment paper or foil. Bake in your preheated oven for about 35-40 minutes until cooked through and golden brown.

Add Final Touches : In the last few minutes of baking, brush on remaining marinade for an extra punch of flavor. When done, sprinkle with sliced scallions and toasted sesame seeds before serving!

These Baked Teriyaki Chicken Thighs not only promise amazing flavors but also create delightful memories around your table! Enjoy every sticky bite and watch as your loved ones come back for seconds (or thirds!). For more inspiration, check out this Thai Red Curry Chicken recipe.

Perfecting the Cooking Process

Start by marinating the chicken thighs in teriyaki sauce for at least an hour. Preheat your oven to 400°F and bake for 30-35 minutes until golden brown and juicy.

Add Your Touch

Feel free to spice up your teriyaki marinade with garlic or ginger for extra flavor. You can also toss in some sesame seeds or green onions before serving for a burst of color.

Storing & Reheating

Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F until warmed through, ensuring they stay juicy.

My friend once commented that my Baked Teriyaki Chicken Thighs could bring peace to world hunger. I laughed, but he wasn’t wrong about how delicious they are!

FAQ

What can I serve with Baked Teriyaki Chicken Thighs?

herb roasted chicken.

Serve these thighs with steamed rice, sautéed vegetables, or a crisp salad.

Can I use chicken breasts instead of thighs?

Yes, but adjust cooking time as breasts cook faster than thighs.

How do I store leftover Baked Teriyaki Chicken Thighs?

Refrigerate leftovers in an airtight container for up to three days.

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Baked Teriyaki Chicken Thighs

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• Author: Valentina Rossi
• Total Time: 50 minutes
• Yield: Serves 4

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Description

Baked Teriyaki Chicken Thighs are a flavorful and effortless dish that brings an irresistible blend of sweet and savory to your dinner table. With juicy, caramelized chicken thighs coated in a sticky teriyaki glaze, this recipe is perfect for busy weeknights or special occasions. Serve them with rice or veggies for a complete meal that impresses without the stress!

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Ingredients

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• 4 bone-in chicken thighs (skin-on)
• 1/2 cup teriyaki sauce
• 3 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• 2 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tbsp water
• Sliced scallions (for garnish)
• Toasted sesame seeds (for garnish)

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Instructions

1. Preheat the oven to 400°F (200°C).
2. Pat the chicken thighs dry with paper towels and place them in a bowl.
3. In another bowl, whisk together teriyaki sauce, crushed garlic, grated ginger, sesame oil, brown sugar, rice vinegar, and water until combined.
4. Pour half of the marinade over the chicken, ensuring it's well-coated. Marinate for at least 30 minutes.
5. Arrange marinated chicken thighs skin-side up on a lined baking sheet and bake for 35-40 minutes until golden brown and cooked through.
6. Brush on remaining marinade during the last few minutes of baking. Garnish with sliced scallions and toasted sesame seeds before serving.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Asian

Nutrition

• Serving Size: 1 chicken thigh (150g)
• Calories: 330
• Sugar: 10g
• Sodium: 870mg
• Fat: 20g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 0g
• Protein: 24g
• Cholesterol: 90mg