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Baked Teriyaki Chicken

Baked Teriyaki Chicken Thighs

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Course: Dinner, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6


  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup white sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 garlic clove, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground pepper
  • 12 skinless, boneless chicken thighs


  • Preheat the oven to 350F. Dissolve cornstarch in cold water and combine all ingredients, except chicken thighs in a small saucepan over low heat. Cook sauce until thickened and bubbly
  • Place chicken thighs in a 9 x 13 baking dish and brush with sauce on both sides
  • Bake for one hour, basting with the sauce every 10 minutes, and flipping them once at the 30 min mark.
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