Oven Baked Teriyaki Chicken Thighs Recipes

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
• Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
• Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
• Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
• Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
• Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Steps:

• Season chicken thighs with salt and pepper.
• Combine paprika, thyme, basil, and rosemary in a small mixing bowl; rub the prepared seasoning around each chicken thigh.
• Transfer chicken thighs to a 9x13 baking dish. Set aside.
• In a small mixing bowl combine soy sauce, maple syrup, Worcestershire sauce,
• olive oil, vinegar, and garlic; mix until thoroughly incorporated.
• Pour marinade over chicken thighs.
• Cover the chicken thighs and set in the fridge for 1 hour, or up to 8 hours.
• Preheat oven to 425°F.
• Remove chicken from fridge and let stand on the counter while oven preheats.
• Remove the cover and bake chicken for 35 minutes, or until internal temperature
• reaches 165°F Half way through cooking, baste the chicken with the liquid.
• Turn on the broiler and continue to cook for 3 to 4 more minutes, or until golden brown on top.
• Remove from oven and let stand 5 minutes on the counter.
• Serve chicken with the pan sauce and garnish with green onions.

Steps:

• In a bowl stir together the teriyaki sauce, orange juice concentrate, sesame oil, garlic and black pepper until well combined.
• Place the chicken pieces in a large bowl, then pour HALF the marinade over the chicken; toss with clean hands to coat, reserve the other half marinade for basting the chicken.
• Cover and refrigerate the chicken for 8 hours.
• Remove the chicken from the marinade and discrd marinade.
• Set oven to 400 degrees.
• Place the chicken pieces on a large foil-lined baking sheet that has been sprayed with cooking spray, skin-side up.
• Sprinkle lightly with salt.
• Bake for about 40-45 minutes or until the chicken is done.
• Brush with the reserved marinade 5 minutes before end of cooking.

Steps:

• Preheat oven to 425 degrees F.
• Combine the first 10 ingredients in a bowl.
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
• Spoon sauce over chicken and serve.
• ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
• ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.