Meet your new favorite quick dinner: these 30-Minute Baked Teriyaki Chicken Thighs. Tender, juicy, and absolutely drenched in a sticky-sweet, gingery teriyaki glaze, this gluten-free recipe is the kind of satisfying, crowd-pleasing meal you’ll crave all week long. Best of all, it comes together from scratch in just half an hour—but tastes like you ordered from your go-to takeout spot!
Why You’ll Love This Recipe
- Unbelievably Quick: You’ll get all the bold teriyaki flavor—minus the marinade wait or fuss—in just 30 minutes from start to finish.
- Truly Gluten-Free: Using tamari and a cornstarch slurry keeps this recipe perfectly safe for gluten-sensitive or celiac friends—without sacrificing taste or texture.
- Naturally Sweet & Savory: Maple syrup brings a rich, caramel-y sweetness that balances the salty tamari and zippy ginger, creating an irresistibly glossy sauce.
- Family-Friendly & Versatile: These chicken thighs are juicy enough for adults, mild enough for kids, and easily doubled or reworked for meal prep.
Ingredients You’ll Need
The magic of 30-Minute Baked Teriyaki Chicken Thighs is how just a handful of wholesome, everyday ingredients come together for something so craveworthy. Every item has a job: bold flavor, moisture, glossy finish, or that telltale teriyaki aroma!
- Gluten-free tamari or soy sauce: Provides that signature umami punch and salty backbone, but keeps it gluten-free if you use tamari.
- Organic maple syrup: Lends natural sweetness and encourages the sauce to caramelize beautifully during baking.
- Garlic cloves, minced: Packs in savory depth and a subtle, mouthwatering heat.
- Fresh ginger, minced: Brightens everything with zingy, aromatic warmth—don’t skip it!
- Boneless, skinless chicken thighs: The real MVP here—these stay juicy, tender, and take on the marinade like a sponge.
- Cornstarch or arrowroot starch (optional): If you want your sauce extra glossy and thick for drizzling or glazing.
- Thinly sliced scallions: For a pop of color and fresh bite at serving.
- Sesame seeds: The finishing touch for texture and picture-perfect plating.
Variations
One of the best things about these 30-Minute Baked Teriyaki Chicken Thighs is how easy it is to put your own spin on them. Whether you’re catering to allergies, just missing an ingredient, or want to amp up the flavors, a tweak or two makes this dish completely yours.
- Make it a veggie bake: Add bite-sized broccoli florets, bell peppers, or snap peas right into the pan before baking for a built-in side dish.
- Spicy Teriyaki twist: Stir a teaspoon of chili-garlic sauce or sriracha into the marinade if you love a little heat.
- Sugar swap: Use honey or coconut aminos in place of maple syrup for a different sweet note or to meet your dietary needs.
- Chicken swap: Try boneless chicken breasts or even tofu for a lighter (or plant-based) protein that soaks up all the saucy goodness.
How to Make 30-Minute Baked Teriyaki Chicken Thighs
Step 1: Prep Your Marinade
Start by preheating your oven to a super-hot 450℉—this is key for ensuring the chicken cooks quickly while staying perfectly juicy. In a large mixing bowl (or directly in your baking dish), whisk together tamari, maple syrup, freshly grated ginger, and plenty of minced garlic until the mixture is smooth and fragrant.
Step 2: Marinate & Arrange the Chicken
Add your chicken thighs to the bowl and give them a good swish, making sure every piece is luxuriously coated in that teriyaki marinade. If you’ve got the time, let them soak up all that flavor for at least an hour or even overnight. But even a quick dip will make these thighs taste amazing!
Step 3: Bake to Juicy Perfection
Transfer the chicken—and all that glorious marinade—into a heavy baking dish or roasting pan. Bake for 20 minutes, then flip the pieces and return to the oven for a final 10 minutes. You’re looking for deeply browned edges and sizzling, bubbling sauce around the chicken.
Step 4: (Optional) Thicken the Sauce
If you want a restaurant-quality glossy glaze, remove the chicken to a platter. Place your baking dish (or transfer the sauce) on the stovetop, whisk in a cornstarch slurry (just cornstarch and water), and simmer a couple of minutes. The sauce will thicken up into that irresistible sticky finish that makes 30-Minute Baked Teriyaki Chicken Thighs utterly craveable.
Pro Tips for Making 30-Minute Baked Teriyaki Chicken Thighs
- High Heat Advantage: Baking at 450℉ accelerates cooking and gives you those irresistible caramelized edges—don’t be tempted to turn the oven down!
- Use a Heavy Pan: A cast iron braiser or thick roasting pan helps maintain steady heat and lets you thicken the sauce directly on the stovetop.
- Flip for Even Color: Turning the chicken halfway through bakes both sides in the teriyaki sauce, locking in juiciness and flavor.
- Shortcut Glaze: If you’re in a rush, use the sauce as-is, but if you have two extra minutes, thickening it into a glaze takes your 30-Minute Baked Teriyaki Chicken Thighs truly over the top.
How to Serve 30-Minute Baked Teriyaki Chicken Thighs
Garnishes
For that classic teriyaki finish, scatter plenty of thinly sliced scallions and a generous sprinkle of toasted sesame seeds right over the top just before serving. If you really want to impress, a quick microplane of fresh ginger or even paper-thin chili slices give extra color and aroma.
Side Dishes
30-Minute Baked Teriyaki Chicken Thighs are right at home with fluffy steamed rice (white, brown, or even cauliflower rice!) and a mountain of vibrant steamed broccoli. Try serving with roasted vegetables, a crisp cucumber salad, or sautéed snap peas to round out your meal with color and crunch.
Creative Ways to Present
I love piling these glistening chicken thighs onto a big platter, drizzling generously with thickened sauce, and topping with scallions and sesame seeds for a “wow” effect. Alternatively, slice the chicken and serve over a rice bowl, pack into lettuce wraps, or tuck into bento boxes for meal-prep magic.
Make Ahead and Storage
Storing Leftovers
Leftover 30-Minute Baked Teriyaki Chicken Thighs store beautifully in a sealed container in the fridge for up to four days. The sauce actually deepens in flavor as it sits, making next-day lunches even more delicious—just spoon any extra glaze right over the top before reheating.
Freezing
For longer storage, let the chicken and sauce cool completely, then freeze in a freezer-safe bag or container for up to two months. Thaw the chicken overnight in the fridge before reheating to preserve moisture and texture.
Reheating
To reheat, simply cover and warm in a 350℉ oven until heated through, or gently microwave in short bursts to avoid drying out. If the sauce thickened up too much in the fridge, add a splash of water or broth before reheating to restore its luscious, glossy texture.
FAQs
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Can I use bone-in chicken thighs instead of boneless?
Absolutely! Just extend the bake time by about 10–15 minutes to ensure the bone-in thighs cook through. Always check that the internal temperature is at least 165°F for safety.
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Is marinade time essential for these 30-Minute Baked Teriyaki Chicken Thighs?
While a longer marinade (an hour or even overnight) builds deeper flavor, this recipe still tastes amazing with minimal marinating—just coat and bake for the ultimate weeknight shortcut!
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Can I make the sauce thicker or thinner?
Of course! A quick simmer with a cornstarch or arrowroot slurry after baking will thicken the sauce to a gorgeous glaze, or skip this step for a lighter consistency perfect over rice.
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Will this work with chicken breasts or tofu?
Yes! Chicken breasts can be substituted but watch the cooking time to avoid drying out. For a plant-based option, use firm tofu—press out moisture, marinate, and bake as directed for delicious results.
Final Thoughts
If you’re ready to put a fresh, flavor-packed spin on your dinner routine, these 30-Minute Baked Teriyaki Chicken Thighs are the answer. I can’t wait to hear how you make them your own—so pull out your baking dish, whip up that sticky-sweet marinade, and let your kitchen fill with mouthwatering aromas. You’ll come back to this recipe again and again!
Print
30-Minute Baked Teriyaki Chicken Thighs Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
- Diet: Gluten Free
Description
These 30-Minute Baked Teriyaki Chicken Thighs are a delicious gluten-free dish that is quick and easy to prepare. The marinade creates a flavorful and tender chicken that is perfect for a weeknight meal.
Ingredients
Main Marinade:
- 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
Additional Ingredients:
- 2 to 3 pounds boneless skinless chicken thighs
- 2 tablespoons cornstarch or arrowroot starch (optional)
- Thinly sliced scallions, for serving
- Sesame seeds, for serving
Instructions
- Preheat the oven: Preheat the oven to 450 degrees F.
- Mix the marinade: In a large mixing bowl, whisk together the maple syrup, tamari, garlic, and ginger until smooth. Alternatively, you can whisk the sauce directly in the baking dish.
- Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Marinate for at least an hour or overnight in the fridge.
- Bake the chicken: Transfer the chicken and marinade to an oven-proof dish. Bake for 20 minutes, then flip the chicken and bake for another 10 minutes.
- Serve: Garnish the teriyaki chicken with scallions and sesame seeds. Serve with steamed broccoli or rice.
- Optional Glaze: For a thicker sauce, simmer the marinade with a cornstarch slurry until thickened. Drizzle over the chicken.
Notes
- For a stronger flavor, marinate the chicken overnight.
- You can adjust the sweetness of the marinade by varying the amount of maple syrup used.
- Feel free to add more vegetables like bell peppers or snap peas to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: Approximately 20g
- Sodium: Approximately 800mg
- Fat: Approximately 10g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 1g
- Protein: Approximately 25g
- Cholesterol: Approximately 120mg
