Teriyaki Chicken Thighs

Baked Teriyaki Chicken Thighs

An easy dinner and tasty recipe for chicken thighs. A light teriyaki marinade soaked overnight and you’ll have dinner in an hour.

For easy clean up,  just line your baking dish with foil. Enjoy!

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Teriyaki Chicken Thighs
Cuisine: Japanese Local Style
  • 2½ pounds chicken thighs, rinsed and patted dry
  • ½ cup soy sauce
  • ½ cup light brown sugar or white
  • 2 tablespoons mirin or sherry
  • 1 tablespoon sesame oil
  • 1 tablespoon sesame seed
  • 2 garlic cloves, minced
  • 1½ inch fresh ginger, crushed
  • ¼ cup green onions
  1. Rinse and pat dry chicken thighs.
  2. Add remaining ingredients in a medium size bowl. Mix together until sugar dissolves.
  3. Place chicken in freezer bag and add teriyaki marinade. Soak chicken overnight in marinade. Turn and mix chicken in marinade several times throughout.
  4. Bake in shallow pan at 325 degrees for 1 hour, or until cooked through.
  5. Ten to fifteen minutes before chicken is cooked, pour remaining marinade over chicken.
  6. Top with green onions or Chinese parsley.
Add sriracha or red pepper flakes for a spicier dish. Foil baking pan for easy clean up. Enjoy!

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