This teriyaki chicken recipe uses a homemade teriyaki sauce to glaze chicken thighs that are baked in the oven for the most delicious sticky chicken. This is a much-requested recipe in our house! Easy to double for a large group.
Ingredients
- 0.5 cups white sugar
- 0.5 cups soy sauce
- 0.25 cups cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 clove garlic , minced
- 0.5 teaspoons ground ginger
- 0.25 teaspoons ground black pepper
- 12 boneless , skinless chicken thighs
Instructions
-
1
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
-
2
Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
-
3
Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.
-
4
Bake in the preheated oven for 30 minutes.
-
5
Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
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6
Serve hot and enjoy!
Nutrition Facts
Per serving
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