Meet your new weeknight go-to: 30-Minute Baked Teriyaki Chicken Thighs. This irresistible dish delivers sticky-sweet, gingery goodness with minimal effort and only a handful of ingredients. It’s juicy, bursting with flavor, and just happens to be gluten-free—making it the kind of recipe you’ll love sharing with everyone around your table.
Why You’ll Love This Recipe
- Faster Than Takeout: You can have incredible homemade teriyaki chicken on the table in half an hour—quicker than waiting for delivery!
- Irresistible Flavor: The combination of maple syrup, fresh ginger, and garlic gives this dish bold, complex flavor you won’t want to stop eating.
- Gluten-Free, No Problem: The recipe uses tamari or gluten-free soy sauce, so everyone can dig in with confidence (and serious enthusiasm).
- So Easy, So Impressive: Minimal prep, basic ingredients, and just one pan—yet the glossy, sticky chicken looks (and tastes) totally restaurant-worthy.
Ingredients You’ll Need
One of my favorite things about these 30-Minute Baked Teriyaki Chicken Thighs is that you truly only need a handful of pantry staples and fresh aromatics. Every ingredient matters—each one builds the addictive savory-sweet balance that makes this dish a winner.
- Gluten-free tamari or soy sauce: Delivers the signature salty-umami kick while keeping it gluten-free; traditional soy sauce works too if you don’t need the recipe to be GF.
- Organic maple syrup: The sweet half of the teriyaki equation, offering mellow richness and helping your glaze caramelize beautifully in the oven.
- Fresh garlic: Don’t be shy—minced cloves add a punch of bold, aromatic depth that transforms the sauce.
- Fresh ginger: Four inches sounds like a lot, but it’s the secret to that zippy, authentic teriyaki flavor and keeps things feeling light.
- Boneless, skinless chicken thighs: Extra-juicy and super forgiving, thighs soak up all the sauce and stay melt-in-your-mouth tender after baking.
- Cornstarch or arrowroot starch (optional): For lovers of saucy, sticky chicken, this helps thicken the glaze just before serving—totally worth the extra minute.
- Scallions & sesame seeds: Not just for looks! They add crunch, color, and an extra layer of flavor right on top.
Variations
Craving a little extra customization? 30-Minute Baked Teriyaki Chicken Thighs is every bit as flexible as it is speedy, so you can put your own spin on it depending on what’s in your kitchen, your mood, or your dietary needs.
- Swap the Protein: Try boneless, skinless chicken breasts, tofu, or even salmon fillets for a fresh take (just adjust bake time for leaner meats or fish).
- Turn Up the Heat: Add a teaspoon of sriracha or red pepper flakes to the marinade for a spicy-sweet twist that’ll wake up your tastebuds.
- Low-Sugar Option: Replace half the maple syrup with pineapple juice for sweetness and a tropical vibe—plus a brighter, tangier sauce.
- Allergy-Friendly Switch: Use coconut aminos instead of tamari or soy sauce for a soy-free version that keeps the savory depth.
How to Make 30-Minute Baked Teriyaki Chicken Thighs
Step 1: Preheat & Prep the Marinade
Start by preheating your oven to 450°F (that high temp gives your chicken those delicious caramelized edges). In a large bowl or right in your baking dish, whisk together the maple syrup, tamari, minced garlic, and fresh ginger until the sauce is smooth and enticingly fragrant. This aromatic mixture is the heart of classic teriyaki flavor—don’t skip the fresh aromatics here!
Step 2: Marinate & Coat the Chicken
Toss the boneless, skinless chicken thighs into the teriyaki sauce and swish them around until every piece is nicely coated. If you have extra time, let the chicken marinate for at least one hour—or overnight is even better for deeper flavor. But honestly, these 30-Minute Baked Teriyaki Chicken Thighs are fabulous even with just a quick dunk and bake.
Step 3: Bake to Sticky Perfection
Transfer the chicken (and all that lovely marinade) to an oven-proof baking dish if you haven’t already. Arrange the thighs in a single layer, then slide the pan into the oven. Bake for 20 minutes, remove the pan, flip the chicken thighs, and bake for an additional 10 minutes. The high heat creates a gorgeous glaze as the marinade reduces and clings to the chicken.
Step 4 (Optional): Thicken the Teriyaki Glaze
Love your teriyaki sauce extra thick and glossy? Simply transfer the cooked chicken to a plate and place the pan (or sauce) on the stovetop. Whisk a slurry of cornstarch and water, pour it into the remaining marinade, and simmer for a couple of minutes until the sauce is silky and clingy. Spoon this luscious glaze right over your chicken for the full restaurant effect.
Pro Tips for Making 30-Minute Baked Teriyaki Chicken Thighs
- Maximize Marinade: Even a quick 20-minute soak transforms the chicken, but overnight marinating delivers next-level tenderness and depth.
- Oven-Safe Pan Power: Using a heavy-bottomed, oven- and stovetop-safe baking dish makes it a breeze to thicken your sauce directly after baking—no extra pans required.
- Check Doneness: Because thighs vary in size, use a meat thermometer to confirm they’re cooked through (165°F is perfect for juicy results).
- Finish With Flair: Don’t skip the scallions and sesame seeds at the end—they add gorgeous color and crunch that brings the whole dish together.
How to Serve 30-Minute Baked Teriyaki Chicken Thighs
Garnishes
I absolutely love a final shower of thinly sliced scallions and toasted sesame seeds over these chicken thighs. Not only do they add a pop of vibrant green and nutty aroma, but they also bring contrasting freshness and texture with every bite.
Side Dishes
Why mess with a classic? Steamed jasmine or sushi rice soaks up every drop of that sticky teriyaki glaze, but they’re also phenomenal next to roasted vegetables—think broccoli, snap peas, or even quick-pickled cucumbers. For a lighter meal, serve atop a bed of peppery greens or fluffy cauliflower rice.
Creative Ways to Present
If you’re feeling fancy, slice the chicken thighs and layer them over individually plated rice bowls with rainbow veggies and drizzle with extra glaze. Or, skewer the baked chicken pieces for party-ready teriyaki skewers! Saved sauce on the side lets guests customize their flavor adventure.
Make Ahead and Storage
Storing Leftovers
Leftover 30-Minute Baked Teriyaki Chicken Thighs keep wonderfully! Cool completely, then store in an airtight container in the fridge for up to four days. The flavor only gets better as the chicken continues to soak up every bit of that sweet-savory sauce.
Freezing
The chicken freezes beautifully for up to three months—just slice or portion it out, and freeze with or without the remaining sauce. Thaw overnight in the refrigerator for best texture.
Reheating
For juicy, flavorful results, reheat in a covered skillet over low heat with a splash of water or extra teriyaki sauce, or simply microwave in short bursts until hot. Add fresh scallions and sesame seeds just before serving to revive that just-cooked appeal.
FAQs
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Can I make these 30-Minute Baked Teriyaki Chicken Thighs ahead of time?
Absolutely! The chicken can be marinated up to 24 hours in advance and baked fresh right before serving. You can also fully cook them, store, and reheat as needed—just save some glaze for serving.
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What gluten-free soy sauce do you recommend?
Tamari is the most widely available gluten-free soy sauce option; look for a certified gluten-free brand if you’re Celiac or serving someone with severe allergies. Coconut aminos work well for soy-free needs but offer a slightly sweeter, milder flavor.
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Can I double this recipe for a crowd?
Yes! Simply use a larger baking dish or two pans so the chicken thighs aren’t crowded (crowding makes them steam). Watch your bake time—a double batch may need a few extra minutes for the sauce to reduce nicely.
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What can I use instead of maple syrup?
If you don’t have maple syrup, honey makes a lovely substitute—it adds slightly more floral notes. Agave syrup or even a mix of brown sugar and a touch of water will also work in a pinch.
Final Thoughts
If you’re craving something speedy, comforting, and a little bit special, you really can’t go wrong with 30-Minute Baked Teriyaki Chicken Thighs. It’s a dish that feels like a treat—yet so simple, you’ll want to whip it up every week. Give it a try, and let your kitchen fill up with all those savory, garlicky aromas. I have a feeling you’re about to find a new staple!
Print
30-Minute Baked Teriyaki Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4 to 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Description
Enjoy these delicious and easy-to-make 30-Minute Baked Teriyaki Chicken Thighs, a gluten-free dish that is perfect for a quick and flavorful weeknight meal.
Ingredients
For the Teriyaki Chicken:
- 1/2 cup gluten-free tamari or soy sauce
- 1/2 cup organic maple syrup
- 4 large garlic cloves, minced
- 4 inches fresh ginger, peeled and minced
- 2 to 3 pounds boneless skinless chicken thighs
For Serving:
- 2 tablespoons cornstarch or arrowroot starch (optional)
- Thinly sliced scallions
- Sesame seeds
Instructions
- Preheat the oven: Preheat the oven to 450 degrees F.
- Mix marinade: In a large mixing bowl, whisk together maple syrup, tamari, garlic, and ginger until smooth.
- Coat chicken: Add chicken thighs to the marinade and coat evenly. Marinate for at least an hour.
- Bake: Transfer chicken and marinade to a baking dish. Bake for 20 minutes, then flip and bake for another 10 minutes.
- Serve: Garnish with scallions and sesame seeds. Serve with steamed broccoli or rice.
- Optional thickening: For a thicker sauce, simmer the marinade with a cornstarch slurry until thickened.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: Approximately 20g
- Sodium: Approximately 800mg
- Fat: Approximately 10g
- Saturated Fat: Approximately 2.5g
- Unsaturated Fat: Approximately 7.5g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 1g
- Protein: Approximately 35g
- Cholesterol: Approximately 150mg
