These Teriyaki Chicken Thighs in the Oven are juicy, sticky-sweet, and naturally gluten-free. Perfect for busy weeknights when you want big flavor without extra work. It’s one of those easy dinners that actually fits real life (and picky eaters).
“Chicken teriyaki is one of my faves and this version is so good! I used coconut aminos instead of tamari and it was great”
- Donny
A Quick Look At The Recipe
- ⏲️Ready In: 55 Minutes
- 👪Serves: 10
- 🍽 Calories and Protein: 317 kcals and 19 grams of protein
- 📋Main Ingredients: Chicken thighs, tamari, garlic, apple cider vinegar, and honey.
- 📖 Dietary Notes: Dairy-free and gluten-free.
- ⭐ Why You'll Love It: Juicy thighs coated in an easy, gluten-free teriyaki sauce and baked in the oven.
SUMMARIZE & SAVE THIS CONTENT ON
One of the reasons I love baked teriyaki chicken thighs is that my kiddos actually devour them (which feels like a small parenting win). Coated in a honey-based, gluten-free teriyaki sauce, these thighs bake up tender, sweet, and super filling, just like this slow cooker Hunters chicken.
Plus, this teriyaki chicken is perfect for meal prep, they reheats beautifully for quick lunches like a healthy chicken fajita bowl (learn how to simplify meal prep to stay sane!). I’ll often double the batch so we’ve got leftovers ready to go, because future-me is always grateful.
Jump To
- A Quick Look At The Recipe
- 💭Why This Recipe Works
- Ingredients and Substitutions
- Flavor Variations
- How To Teriyaki Chicken Thighs In The Oven
- Expert Tips To Make It
- How To Store Them
- How To Serve The Teriyaki Chicken Thighs
- Oven Baked Teriyaki Chicken Thighs FAQs
- More Easy Weeknight Dinner Recipes You'll Love
- Baked Teriyaki Chicken Recipe
💭Why This Recipe Works
Honey teriyaki sauce: Since the gluten-free teriyaki sauce is honey-based, the chicken thighs come out super juicy and almost caramelized on top.
Easy to make: These teriyaki-baked chicken thighs require only 10 minutes of prep time (which can be done in advance) to make for an easy weeknight dinner.
Kid-approved: Given the thighs some out super juicy and the sticky sauce is naturally sweet, it's not just adults who love this recipe.
Ingredients and Substitutions
- Boneless Skinless Chicken Thighs: These baked teriyaki chicken uses boneless chicken thighs in place of boneless skinless chicken breasts, just like this chicken taco skillet. This is because chicken breasts tend to be a bit drier when baked, whereas thighs come out super juicy. The same applies to maple cranberry chicken thighs.
- Honey: The gluten-free teriyaki sauce is naturally sweetened with honey. I've tried maple syrup, and though tasty, it's not as delicious or sticky. And if you love the honey flavor, give these honey baked chicken thighs a go too.
- Soy Sauce: Make sure to use a gluten-free soy sauce as needed. Or, you can use coconut aminos to make the chicken thighs paleo-approved.
See the recipe card for full information on ingredients and quantities.
Flavor Variations
Spicy: If you want a punch of heat, add half to one teaspoon of red pepper flakes to the teriyaki sauce.
Sweet chili heat: Sometimes, for a twist, we'll add a splash (1-2 tablespoons) of sweet chili paste to the teriyaki sauce.
Chicken breasts: Though you can make teriyaki chicken with breasts, it's the fat content of the thighs that results in super juicy bites. So, you'll need to cook chicken breasts for less time, and the texture will be slightly different (though they're delicious in this slow cooker teriyaki chicken).
How To Teriyaki Chicken Thighs In The Oven
Step 1: Portion out the chicken thighs into a large baking tray.
Step 2: Heat the homemade teriyaki sauce and stir in the arrowroot powder. Heat just below medium until just starting to bubble. Whisk in the arrowroot powder until no clumps remain.
Step 3: Pour the sauce over the chicken thighs and bake.
Step 4: Finish by broiling the chicken thighs for 2-3 minutes. Top with green onions, remaining sauce, and/or sesame seeds, and serve.
Expert Tips To Make It
These baked teriyaki chicken thighs come out juicy. There is liquid in the bottom of the pan when you remove them. However, the tops of the chicken thighs are a nice golden brown (just like these BBQ pork chops).
This happens because honey is used in the teriyaki sauce in place of traditional brown sugar, like in this Panda Express Teriyaki Chicken.
If you want more sauce to pour on top when you're serving (if you're making a rice bowl or whatnot), whisk together another half batch of the gluten-free, homemade teriyaki sauce and combine 1tsp of arrowroot powder. Heat at a rolling boil until sticky.
The remaining sauce doesn't keep well in the fridge, so only make as much as you need.
If possible, line your baking dish with parchment paper to make for easier cleanup.
How To Store Them
Storing: Once cooled, store leftover, boneless, baked teriyaki chicken thighs in an airtight container with any leftover sauce in the fridge forup to 4 days. Reheat it in the oven at 325F and add ¼ of water or broth to the pan to thin out the sauce.
Freezing: You can actually freeze the teriyaki thighs when cooked. To do this, leave all the liquid in the pan and let it cool. Portion the teriyaki chicken thighs into a plastic container and pour the remaining sauce over them before freezing. Let them thaw overnight in the fridge before reheating to serve.
Meal prepping: Prepare the chicken thighs in advance by whipping up the teriyaki sauce and placing the thighs in the baking dish. Pour the sauce on top (leaving a bit) and wrap the dish in plastic wrap. Store them like this for up to 24 hours. When you're ready to cook, bring the baking dish to room temperature before baking as usual.
How To Serve The Teriyaki Chicken Thighs
Serving the teriyaki chicken thighs recipe is simple because they pair really well with just about everything, kind of like cilantro chicken thighs! A few favorites of ours are:
- With a side of Whole30 cauliflower rice, or instant pot red rice, as well as root vegetable medley or braised cabbage.
- As a meal prep recipe used in something like a quinoa salad wrap or sprouted lentil salad.
Oven Baked Teriyaki Chicken Thighs FAQs
It takes anywhere from 40-60 minutes to bake chicken thighs. If the chicken thighs are boneless and there is adequate sauce, the thighs will cook faster than if they are bone-in. When in doubt, use a meat thermometer and make sure the chicken cooks to 165 degreesF.
When making baked teriyaki chicken thighs, it is better to bake them for a shorter time at 400 degrees Fahrenheit. This results in juicier chicken than cooking lower temperature for longer.
More Easy Weeknight Dinner Recipes You'll Love
If you tried this Oven Baked Teriyaki Chicken Thighs Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes!
Baked Teriyaki Chicken Recipe
Video
Equipment
- 1 11x14 Baking tray
Ingredients
- 10 chicken thighs boneless, skinless
- 2 cloves garlic
- ½ teaspoon dried ginger
- ¼ cup honey
- ¼ cup Tamari (gluten-free soy sauce)
- 2 tbs avocado oil
- 1 tbs apple cider vinegar
- ¼ cup water
- 1 tbs arrowroot powder
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Heat the sauce in a small pot until just starting to boil. Whisk in the arrowroot powder until smooth. Remove from heat.
- Portion the teriyaki sauce over the chicken thighs, reserving about ¼ cup.
- Cook for 30 minutes before pouring the remaining sauce overtop of the chicken and baking for 10 more minutes or until chicken thighs reach 170 degrees Fahrenheit on a meat thermometer.
- Broil for 2-3 minutes watching closely.
- Remove from the oven, let them sit for 5 minutes and then serve.
Notes
- If you want more sauce to pour on top after they're cooked or to make bowls with, whisk together another half batch of the gluten-free teriyaki sauce and combine 1tsp of arrowroot powder. Heat at a rolling boil until sticky.
- Pouring the ¼ cup of sauce on top of the thighs after they bake for half an hour keeps the tops juicy.
- Try not to have your chicken thighs directly against each other, or they won't be coated as well in the sauce.
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
Nutrition
Marie says
I used boneless chicken thighs as suggested and I'm glad I did. The thighs were much more moist and flavorful. But the star for me was the teriyaki sauce. The flavors were perfectly balanced, not too sweet or salty and had a nice hint of garlic and ginger.
fitasamamabear says
It's a really awesome sauce, so happy you liked it.