Name: Baked Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 12
Cuisine: American
Ingredients: 1 tablespoon cornstarch; 1 tablespoon water; 1/2 cup monk fruit sweetener, or granulated sugar; 1/2 cup reduced sodium soy sauce; 1/4 cup apple cider vinegar; 1 clove garlic, minced; 1/2 teaspoon ground ginger; 1/2 teaspoon ground black pepper; 36 ounces boneless, skinless chicken thighs, approximately 12 chicken thighs

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These baked teriyaki chicken thighs are baked to perfection and are covered in a flavorful homemade teriyaki sauce.

These oven baked teriyaki chicken thighs are made with a delicious homemade teriyaki sauce that is simple to make and really takes this dish to another level.

This chicken pairs well with rice or any side dish you like.

What is teriyaki sauce?

Teriyaki sauce is a thick glaze brushed onto meats that are baked, broiled or grilled. The base is made from soy sauce, along with sugar and other seasonings. This recipe uses monk fruit sweetener in place of the sugar for a lower calorie, healthier sauce.

Why you’ll love this recipe

Flavorful homemade teriyaki sauce
Makes a great family meal
Pairs well with your favorite side dish
Bakes in the oven for juicy chicken

Ingredients

What you’ll need to make this recipe.

Boneless, skinless chicken thighs
Cornstarch
Cold water
Monk fruit sweetener
Reduced sodium soy sauce
Apple cider vinegar
Minced garlic clove
Ground ginger
Ground black pepper

baked teriyaki chicken on a white plate side view

How to make this recipe

1- Preheat the oven to 425 degrees.

2 – Mix together cornstarch, cold water, monk fruit sweetener, soy sauce, apple cider vinegar, garlic clove, ground ginger and black pepper in a small saucepan. Let the sauce simmer over low heat, stirring frequently until the sauce thickens and bubbles.

3 – Lightly spray a 9×13 inch baking pan with nonstick cooking spray. Add the chicken thighs to the pan and brush the chicken with the sauce. Flip chicken over and brush other side.

4 – Bake for 30 minutes. Flip chicken over, brush with sauce, and bake for an additional 30 minutes. Juices from chicken should run clear and the internal temperature of the chicken should be at 165 degrees.

If your chicken thighs are on the smaller side, check chicken temperature after 45 minutes of cooking, as they may be done sooner.

baked teriyaki chicken on a white plate with one thigh cut in half

How do I store my leftover teriyaki chicken?

Place cooled chicken in an airtight container and store in the refrigerator for up to 3 days.

Can I freeze my leftover teriyaki chicken?

Yes, place the cooled chicken in a freezer safe container or freezer bag. Stored properly, chicken will last in the freezer for up to 3 months.

Calories per serving (approximately 1 – 3 oz. chicken thigh): 103

Yield: 12 Servings

Baked Teriyaki Chicken Thighs

These baked teriyaki chicken thighs are baked to perfection and are covered in a flavorful homemade teriyaki sauce.

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

1 tablespoon cornstarch
1 tablespoon water
1/2 cup monk fruit sweetener, or granulated sugar
1/2 cup reduced sodium soy sauce
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/2 teaspoon ground black pepper
36 ounces boneless, skinless chicken thighs, approximately 12 chicken thighs

Instructions

Preheat the oven to 425°. In a small saucepan, combine the cornstarch, cold water, monk fruit sweetener, soy sauce, apple cider vinegar, garlic clove, ground ginger and pepper. Let the sauce simmer over low heat, stirring frequently until the sauce thickens and bubbles.
Lightly spray a 9x13-inch baking pan with nonstick cooking spray. Add chicken thighs to pan and brush chicken with sauce. Flip chicken over and brush other side.
Bake for 30 minutes. Flip chicken over, brush with sauce again, and bake for an additional 30 minutes. Juices from chicken should run clear and the internal temperature of the chicken should be at 165 degrees.

Notes

Chicken thighs are measured at 3 ounces each, for a total of 36 ounces.

The internal temperature of the chicken should be at least 165°. Measure this at the thickest part of the chicken. Continue cooking until chicken reaches temperature.

I use the Lakanto brand for the monk fruit sweetener.