Description
Made with a tried-and-true teriyaki sauce, these Easy Baked Teriyaki Chicken Thighs are juicy, sticky-sweet, and downright irresistible! Quickly marinate the chicken while your oven preheats, bake it on a sheet pan until tender, and finish under the broiler for caramelized yakitori-style char. Ready in 30 minutes or less!
Ingredients
Scale
- Nonstick cooking spray
- 2 pounds boneless, skinless chicken thighs
- 3/4 cup teriyaki sauce, divided
- 2 green onions, thinly sliced
Instructions
- Marinate: To a large bowl, add the chicken thighs and 1/2 cup of teriyaki sauce. Mix to coat well and set aside to marinate for 10 minutes.
- Prepare: Preheat oven to 400 degrees F. Arrange racks with one in the center and one 4-6 inches below the broiler. Line a rimmed baking sheet with foil and spritz with cooking spray.
- Bake: Transfer marinated chicken to the baking sheet in a single layer, de-boned side up. Pour any remaining sauce from the bowl over the chicken. Bake on the center rack for 15 minutes.
- Broil: Preheat broiler to high. Flip the chicken thighs, spooning pan juices over them. Broil on the top rack for 4-5 minutes, rotating halfway through, until golden and caramelized.
- Serve: Drizzle with reserved teriyaki sauce and sprinkle with sliced green onions.
Notes
Chicken thighs are recommended for optimal juiciness. If substituting chicken breasts, pound them flat or butterfly them for even cooking and monitor closely to avoid drying out under the broiler. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Main Dishes
- Method: Baked & Broiled
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 thigh
- Calories: 320 kcal
- Sugar: 12 g
- Sodium: 780 mg
- Fat: 11 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
Keywords: teriyaki chicken, baked chicken, sheet pan meal, 30 minute dinner, asian-inspired, chicken thighs