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Tender and juicy Soy Teriyaki Baked Chicken Thighs in a rich dark sauce are so quick and easy that you might wonder why you haven’t tried it before!
Soy Teriyaki Baked Chicken Thighs is a culinary treasure that marries the rich traditions of Japanese cuisine with universal comfort food appeal. Rooted in the centuries-old teriyaki cooking style, this dish is celebrated for its perfect balance of salty, sweet, and umami flavors.
Loved by home cooks and food enthusiasts alike, its simplicity and depth make it a staple in kitchens worldwide. Beyond its incredible taste, this recipe offers health benefits from lean protein and nutrient-rich soy sauce, making it a wholesome choice for any meal. Let Soy Teriyaki Baked Chicken Thighs bring joy, history, and flavor to your table.
Soy Teriyaki Baked Chicken Thighs
- Prep Time: 20 minutes
- Cook Time: 40
- Total Time: 1 hour
- Yield: 4 servings depending on size 1x
- Category: Dinner
- Method: Easy
Description
Simple ingredients, extraordinary results, Soy Teriyaki Baked Chicken Thighs
Ingredients
- 1/2 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/3 cup Demerara brown sugar
- 6 cloves of crushed garlic
- 1 heaped teaspoon of bottled grated ginger
- 1 3/4 cups vegetable stock, divided = 1 1/2 cups and 1/4 cup
- 5 bone-in, skin-on chicken thighs
- 2 1/2–3 heaped tablespoons cornstarch
- 1/2 tsp Parsley for decoration, optional
Instructions
- In a bowl, whisk together soy sauce, teriyaki sauce, brown sugar, garlic, ginger, and 1½ cups of stock until the sugar dissolves (about 30 seconds or as needed).
- Pour the sauce into a deep Dutch oven or a large skillet.
- Place the chicken thighs skin-side down in the pot.
- Bring to a boil over medium-high heat, then lower the heat to medium-low.
- Cover and let it simmer for 25–30 minutes, turning the chicken halfway through, or until it becomes tender.
- Remove the chicken with kitchen tongs from the pot and place it skin-side up on a deep ovenproof baking tray with high sides.
- Preheat your oven to broil. Roast the chicken until the skin turns golden and crispy.
- Mix the remaining ¼ cup of stock with cornstarch until smooth.
- Stir this mixture into the sauce in the Dutch oven.
- Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, so reduce it to your liking.
- Return the golden, crispy roasted chicken to the Dutch oven, skin-side up.
- Spoon the thickened sauce over the chicken, garnish with parsley (optional), and serve.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Modified and adapted, credit: https://www.simplyrecipes.com/
Nutrition
- Serving Size: 1
- Calories: 366
- Sugar: 21.3 g
- Sodium: 1581.8 mg
- Fat: 7.8 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 31.7 g
- Fiber: 0.3 g
- Protein: 40.4 g
- Cholesterol: 175.1 mg
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Great recipes on here#anythinggoes @thenextbestthingtomummy @_karendennis
Thank you so much for your kind words, popping in here and visiting. Hope you will try some of the recipes and let us know what you think. Hope and trust you will enjoy those you do try out.
I do love teriyaki chicken. This looks wonderful. Thanks for sharing this post with us at the Will Blog for Comments #55 linkup! Hope to see you again at #56. 🙂
We love chicken and prepare it in many ways, and this is our new favorite.
This sounds so delicious!
Thank you Joanne, Do try it and hope you will enjoy it.
Esme,
Looks tasty…Thanks so much for stopping !! I appreciate it!!
Hugs,
Deb
Debbie-Dabble Blog
Thanks for visiting Deb, hope you will have a go at this one and enjoy it. Super easy and addictively tasty.