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Homemade Baked Teriyaki Chicken Thighs recipe photo

Baked Teriyaki Chicken Thighs

This Baked Teriyaki Chicken Thighs recipe is a flavor-packed delight! Juicy chicken thighs marinated in a delicious teriyaki sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 lbs bone-in, skin-on chicken thighs (about 8 large thighs)
  • 2 Tbsp avocado oil
  • 1 cup teriyaki sauce (store-bought or homemade)
  • 3 cloves garlic (minced)

Equipment

  • Large Baking Dish
  • Mixing Bowl
  • Measuring cups and spoons
  • Garlic press
  • Meat thermometer

Method
 

Instructions:
  1. Preheat your oven to 400°F (200°C). This temperature is ideal for achieving crispy skin while keeping the chicken juicy.
  2. In a mixing bowl, combine the teriyaki sauce, minced garlic, and avocado oil. Mix well to ensure the garlic is evenly distributed throughout the sauce.
  3. Place the chicken thighs in a large baking dish. Pour the teriyaki marinade over the chicken, making sure each piece is well coated. For best results, let the chicken marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  4. Once marinated, place the baking dish in the preheated oven. Bake the chicken thighs for 35-45 minutes, or until the internal temperature reaches 165°F (75°C). For extra crispiness, broil the chicken for an additional 2-3 minutes at the end of the baking time.
  5. Remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, ensuring each bite is packed with flavor. Serve with steamed rice and your favorite vegetables for a complete meal.

Notes

  • Marinate the chicken for a minimum of 30 minutes for best flavor.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Freezing leftovers is possible for up to 3 months.