Baked Teriyaki Chicken Thighs

4.91 stars average

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Baked teriyaki chicken thighs are marinated in a sweet and tangy Asian teriyaki sauce made with ginger, pineapple juice and sesame oil.

Cutting into teriyaki chicken thighs

Chicken thighs sometimes have a bad reputation because many people think they are unhealthy due to their higher fat content. However, chicken thighs are high in healthy fats (think avocados) and are still a great source of lean protein. If you want a flavor packed and easy dish, then my Baked Teriyaki Chicken Thighs are just what you’re looking for.


  • Chicken thighs: I always buy boneless, skinless chicken thighs for this recipe, and I love the richer flavor that the higher fat content gives than a chicken breast. You can still use breasts as well, or even chicken wings!
  • Pineapple juice: My favorite way to get the sweet tang in my teriyaki sauce is to use pineapple juice.
  • Soy sauce: The classic base flavor of teriyaki sauce with wonderful umami.
  • Ketchup: You can also use tomato paste, but it adds some rich body to the marinade.
  • Lime juice: Adds some extra acidity and freshness to the sauce, although you can also use rice vinegar.
  • Ginger: Fresh ginger adds a bright, pungent, somewhat spicy flavor.
  • Chili paste: While optional, I highly recommend including it for the nice kick of heat it gives.
  • Sesame oil: A bit nutty in flavor, it’s strong and a little goes a long way! For added flavor, try using toasted sesame oil.
  • Garlic: Kind of sweet, nutty, and aromatic, it’s the finishing touch that the marinade needs.

How to Make Baked Teriyaki CHicken Thighs

Slicing Ginger

Start your teriyaki chicken thighs by mincing your fresh ginger and garlic.

making chicken marinade

Then whisk together your marinade by adding the pineapple juice, soy sauce, ketchup, lime juice, ginger, chili paste, sesame oil, and garlic. Season with some salt and black pepper to taste.

marinating chicken thighs

Then in a large bowl or in a resealable bag, add your chicken thighs to the marinade.

marinating boneless chicken thighs

Let marinate for at least an hour, but ideally in the fridge overnight fully submerged in the liquid.

baking sheet of teriyaki chicken thighs

Once you’ve let the chicken marinate, lay them out evenly on a prepared sheet pan and throw in the oven at 425 for about 20 minutes. You want the chicken to get to an internal temp of 165.

baked teriyaki chicken thighs

When finished, serve over a bed of brown or white rice and garnish with fresh herbs like scallions (or green onions) and some sesame seeds.

Frequently Asked Questions

Are chicken thighs healthy?

Yes. While they are higher in fat and calories than chicken breast, they’re actually high in healthy monounsaturated fats which your body needs. These types of fats, like the ones found in avocados, actually aid in weight loss, cholesterol control and lowers your risk of heart disease.

Should I use boneless, skinless chicken thighs?

This recipe calls for boneless, skinless chicken thighs, so if you use bone-in or skin-on be sure to adjust your cooking time, and make a note in the nutrition facts.

Can I make chicken thighs in the air fryer?

If you’d like to use your air fryer instead, adjust the temperature to about 400, and cook for only 15 minutes.

baked teriyaki chicken thighs

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eating teriyaki chicken thighs

I’m all about a quick marinade I can make earlier in the week and use to get dinner on the table quickly. My Baked Teriyaki Chicken Thighs is the perfect weeknight recipe to add to your rotation.

Your fork is waiting.

baked teriyaki chicken thighs

Teriyaki Baked Chicken Thighs

4.91 stars average
Boneless, skinless chicken thighs are marinated in a sweet and tangy Asian teriyaki sauce made with ginger, pineapple juice and sesame oil.
PREP: 5 minutes
COOK: 20 minutes
TOTAL: 25 minutes


  • 20 ounces Smart Chicken thighs (boneless, skinless)
  • scallions (optional garnish)

Asian Teriyaki Marinade

  • ½ cup pineapple juice
  • ¼ cup soy sauce
  • ¼ cup ketchup (or tomato paste)
  • 2 tablespoons lime juice (or rice vinegar)
  • 2 tablespoons ginger (minced)
  • 1 tablespoon chili garlic paste (optional)
  • 1 tablespoon sesame oil
  • 2 cloves garlic (minced)
  • salt and pepper to taste


  • Place the Smart Chicken thighs in a shallow dish or resealable plastic bag. Whisk together all ingredients in the marinade and pour over the Smart Chicken thighs. Marinate chicken for at least 4 hours or up to overnight.
  • Pre-heat oven to 425. Line a baking sheet with foil and spray with cooking spray. Remove chicken from the marinade and gently pat dry with towel. Place in a single layer on a baking sheet and bake for 20 minutes or until chicken reaches internal cooking temperature of 165 degree. Garnish with scallions to serve.

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Serving: 6ouncesCalories: 248kcalCarbohydrates: 10gProtein: 29gFat: 9gSaturated Fat: 2gTrans Fat: 1gCholesterol: 135mgSodium: 1074mgPotassium: 493mgFiber: 1gSugar: 7gVitamin A: 116IUVitamin C: 6mgCalcium: 26mgIron: 2mg
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