Teriyaki Glazed Oven Baked Chicken
Elevate your weeknight dinner with this irresistibly flavorful Teriyaki Glazed Oven Baked Chicken recipe. Featuring tender, juicy chicken thighs baked to golden perfection, this dish is coated in a luscious homemade teriyaki glaze made with soy sauce, brown sugar, honey, garlic, and ginger. The savory-sweet glaze cooks down to a silky consistency, perfect for basting and serving. Baked for convenience and brushed for maximum flavor, this recipe balances crispy skin with a mouthwatering caramelized coating. Garnished with sesame seeds and fresh green onions, it’s as visually stunning as it is delicious. Serve this oven-baked teriyaki chicken with fluffy steamed rice and roasted vegetables for a wholesome, crowd-pleasing meal that’s sure to satisfy.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 0.5 cup soy sauce
- 0.25 cup brown sugar
- 2 tablespoons honey
- 3 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon sesame seeds (for garnish)
- 2 stalks green onions, sliced (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking dish or sheet pan with aluminum foil for easy cleanup.
Place the chicken thighs in a single layer in the prepared baking dish. Pat them dry with a paper towel to ensure crispy skin.
In a medium saucepan, combine the soy sauce, brown sugar, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Heat over medium heat until the sugar is dissolved and the mixture begins to simmer.
In a small bowl, whisk together the cornstarch and water until smooth. Slowly add this slurry to the saucepan while stirring. Allow the sauce to simmer for 2-3 minutes, or until thickened.
Reserve half of the teriyaki glaze in a separate bowl for serving, and use the other half to generously brush over the chicken thighs.
Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Baste the chicken with the teriyaki glaze halfway through baking for extra flavor.
Once cooked, remove the chicken from the oven and let it rest for 5 minutes. Brush the reserved teriyaki glaze over the chicken for a glossy finish.
Garnish the chicken with sesame seeds and sliced green onions. Serve immediately with steamed rice or roasted vegetables.
Nutrition Facts
Calories |
2450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.6 g | 203% | |
| Saturated Fat | 42.2 g | 211% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 92.2 g | 34% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 71.2 g | ||
| Protein | 176.6 g | 353% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
