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
- white sugar: 0.5 cup
- soy sauce: 0.5 cup
- cider vinegar: 0.25 cup
- cornstarch: 1 Tbsp
- water: 1 Tbsp (cold)
- clove garlic: 1 piece (minced)
- ground ginger: 0.5 tsp
- ground black pepper: 0.25 tsp
- boneless, skinless chicken thighs: 12 piece
Metric Conversion
Stages of cooking
-
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
-
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. Dotdash Meredith Food Studios
-
Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting. Dotdash Meredith Food Studios
-
Bake in the preheated oven for 30 minutes.
-
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.
-
Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
