Baked Teriyaki Chicken Thighs

This oven baked teriyaki chicken recipe is made with tender chicken thighs and a delicious homemade teriyaki sauce and then baked to crisp and juicy perfection. Low carb and keto-friendly.

When you’re craving irresistibly sweet and salty teriyaki, put down the store-bought bottle and make my homemade teriyaki sauce, but why stop there? Grab a couple of pounds of chicken thighs, and treat yourself to a healthy oven-baked teriyaki chicken dinner that rivals any Japanese steakhouse.

- skinless chicken thighs - granulated sweetener - soy sauce - apple cider vinegar - cornstarch - garlic - water - ginger - black pepper

INGREDIENTS

How To Make Baked Teriyaki Chicken Thighs

Step 1: Preheat the oven to 425°F. Combine the cornstarch, water, monk fruit sweetener, soy sauce, apple cider vinegar, garlic clove, ground ginger, and pepper in a small saucepan. Simmer over low heat, frequently stirring, until the sauce thickens.

Step 2: Add the chicken thighs to a greased 9×13″ baking pan in a single layer, brush with teriyaki sauce, and then flip the pieces over and brush the other side.

Step 3: Transfer to your 425F preheated oven and bake for 30 minutes. Flip the pieces over, brush with sauce again, and return to the oven until the juices run clear and the internal temperature reaches 165F (about 30 more minutes).

Try kicking your sauce up a notch with a tablespoon or two of sriracha or chili garlic sauce.

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