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Homemade Baked Teriyaki Chicken Thighs photo

Baked Teriyaki Chicken Thighs

Tender, juicy chicken thighs baked in a savory-sweet teriyaki marinade for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 servings

Equipment

  • large zip-top bag or shallow bowl
  • large casserole dish
  • Digital Thermometer
  • Tongs
  • Measuring Spoons
  • Measuring cup

Ingredients
  

  • 4 lb bone-in skin-on chicken thighs about 8 large thighs
  • 2 Tbsp avocado oil
  • 1/2 cup teriyaki sauce store-bought or homemade (or substitute coconut aminos)
  • 3 cloves garlic minced

Instructions
 

  • Trim any excess fat from the chicken thighs if desired and pat them dry with paper towels.
  • Combine the avocado oil, teriyaki sauce (or coconut aminos), and minced garlic in a large zip-top bag or shallow bowl.
  • Add the chicken thighs to the bag, seal, and move the contents around until each piece is well coated with the marinade.
  • Refrigerate and marinate at least 1 hour or up to 24 hours for best flavor.
  • When ready to bake, preheat the oven to 375°F (190°C).
  • Transfer the marinated chicken and any remaining marinade to a large casserole dish, arranging the thighs in a single layer skin-side up.
  • Bake at 375°F for 40 minutes.
  • Increase the oven temperature to 420°F and bake an additional 5 to 10 minutes, or until the skin is crispy and an instant-read thermometer inserted into the thickest part reads 165°F.
  • Remove from the oven and let rest a few minutes before serving.

Notes

  • If using coconut aminos or low-sodium teriyaki, consider adding a pinch of sea salt.
  • Marinate at least 1 hour or up to 24 hours for best flavor.
  • Use a digital thermometer to ensure thighs reach 165°F.
  • For boneless skinless thighs, bake at 425°F for 12–18 minutes then broil 5–8 minutes, basting occasionally.
  • For boneless skinless chicken breasts, bake at 350°F for about 30 minutes or until 165°F.