Super tender, this baked teriyaki chicken is coated in a sweet, gluten-free teriyaki sauce. This gluten-free dinner recipe uses boneless chicken thighs to make for easy weeknights!
One of the reasons I love baked teriyaki chicken thighs is that my kiddos devour them!
Coated in a honey-based, gluten-free teriyaki sauce, these baked thighs come out tender, sweet, and filling (just like this slow cooker Hunters chicken).
Plus, teriyaki chicken makes for a great meal prep recipe (learn how to simplify meal prep to stay sane!).
These thighs can be served:
- on top of rice, roasted veggies, Buddha bowls, or noodles
- over spaghetti squash, cauliflower rice, or lots of veggies if you’re looking to keep them paleo-friendly
- In a wrap or on a salad for easy, gluten-free lunches
- As the main of something like a sprouted lentil salad
They're super simple to pull together on a rushed weeknight!
Ingredients You Need
Boneless Skinless Chicken Thighs: this baked teriyaki chicken uses boneless chicken thighs in place of boneless skinless chicken breasts. This is because chicken breasts tend to be a bit dry.
Boneless thighs, however, maximize the amount of meat you can actually consume. Plus, the boneless skinless chicken, baked with the juices, comes out extremely juicy which is great when re-heated (this is true for something like cilantro lime chicken thighs or slow cooker BBQ chicken thighs too).
Honey: the gluten-free teriyaki sauce is naturally sweetened with honey. Opt for a local, unpasteurized jar for the best flavor.
Garlic & Ginger: simply flavored with these immune-boosting roots. While the sauce tastes best with fresh garlic, powdered will work in a pinch.
Gluten-Free Soya Sauce: make sure to use a gluten-free soy sauce to keep the baked teriyaki chicken allergy-friendly. Or, opt for gluten-free tamari which is an alternative to soy sauce (but tastes the same). Learn more about the difference between tamari and soy sauce.
How To Make Baked Teriyaki Chicken Thighs
- Place the boneless skinless chicken thighs into a large baking tray.
- In a small pot, combine the ingredients for the homemade teriyaki sauce (minus the arrowroot powder).
- Heat just below medium until just starting to bubble. Whisk in the arrowroot powder until no clumps remain.
- Pour the teriyaki sauce over the thighs. Bake for 40 minutes.
- Finish by broiling the chicken thighs for 2-3 minutes.
- Top with green onions, remaining sauce, and/or sesame seeds, and serve.
Step By Step Photos
Gluten-Free Teriyaki Sauce
The homemade teriyaki sauce for the chicken recipe uses honey in place of brown sugar (or other sugars).
The honey keeps the teriyaki sauce sweet, but you'll notice it's not a thick, goopy sauce on top of the baked chicken.
Much of the teriyaki sauce absorbs into the teriyaki chicken thighs and gives them their juice, tender flavor, without coming across as "wet".
If you prefer your baked teriyaki chicken "saucy" you'll need to whip up extra teriyaki sauce to use on top!
Important Teaching Tips
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).
If you want more sauce to pour on top (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.
Lastly, you can freeze these baked teriyaki chicken thighs! To do this, leave all the liquid in the pan and let them cool. Portion the teriyaki chicken thighs into a plastic container and pour the remaining sauce over them before freezing.
To reheat, let them thaw in the fridge. Then, add ¼ cup of water to the pan and bake at 350 degrees until heated through.
How To Serve The Teriyaki Chicken Thighs
If you only need to keep the chicken gluten-free, you can pop it on top of rice or mixed into a pasta dish with additional veggies.
Lastly, remember that these baked teriyaki chicken thighs work well as a meal prep recipe too. Whip up a big batch (I do double) and use the juicy, teriyaki chicken on top of salads, wraps, or portion it into a bowl.
You can even whip up extra homemade teriyaki sauce to pour on top of brown rice bowls or pasta dishes!
Our favorite way to enjoy this teriyaki chicken recipe is on top of rice with steamed broccoli or roasted cauliflower on the side. We top ours with sesame seeds but that's optional.
Healthy Dinners In 30 Minutes Or Less
Struggling to make dinnertime WORK for your hectic lifestyle?
If you’re looking for even more easy, healthy dinner recipes, check out The Busy Moms E-Cookbook- simple dinners for busy moms, where I’ve gathered 30 healthy dinner recipes that can be made in thirty minutes or less.
- Simple and healthy
- Dairy & gluten-free
- Real-food based that focus on nutrients not fillers
- Busy mom approved
Plus get bonus tips on how I food prep as a mom of three, how to make healthy eating simple & pantry staples to stock up on.
Frequently Asked Questions About Baked Teriyaki Chicken
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 175 degrees.
When making baked teriyaki chicken thighs, it is better to bake them for a shorter time at 400 degrees Fahrenheit. This results in a juicer chicken than cooking lower for longer.
For most recipes, the only gluten in teriyaki sauce comes from traditional soy sauce which contains wheat. You can choose to buy a gluten-free soy sauce and use that when making a baked teriyaki chicken recipe. Or, in place of soy sauce, you can use Tamari which tastes the same but is gluten-free.
Other Easy Weeknight Dinner Recipes You'll Love
- Slow cooker teriyaki chicken
- Slow cooker balsamic chicken
- Teriyaki chicken skewers
- German Pork Loin (slow cooker meal!)
- Stovetop venison stew
- 3 minute teriyaki meatballs
- Slow cooker Tuscan Chicken
- One pot chicken alfredo
- Easy cauliflower rice
- One pot sausage and tomato pasta
- 45 dinner ideas for busy nights
- 30 minute chicken fajita bowl
- 30 minute dinner ideas
- Easy, healthy dinners
Baked Teriyaki Chicken Recipe
- 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
- 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.
- Cook for 40 minutes or until chicken thighs reach 170 degrees Fahrenheit on a meat thermometer.
- Broil for 2-3 minutes watching closely.
- Remove from the oven and serve.
- If you want more sauce to pour on top, whisk together another half batch of the gluten-free teriyaki sauce and combine 1tsp of arrowroot powder. Heat at a rolling boil until sticky.
Nutrition values are estimates only, using online calculators. Please verify using your own data"