Teriyaki baked chicken thighs are marinated in a sweet and tangy Asian teriyaki sauce made with ginger, pineapple juice and sesame oil.
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.
Chicken thighs are often less expensive than chicken breasts, so they’re a great option for families and anyone on a budget. I always enjoy offering tips and tricks for weekly meal planning and cost savings that help promote a healthy lifestyle.
Boneless skinless Smart Chicken thighs are an easy way to enjoy tender, flavorful, and iron-rich dark meat. They’re deboned and trimmed by hand so they’re ready to cook—perfect for wraps, sandwiches, soups, braises, and more. I personally love that they’re certified organic and certified humane.
Teriyaki sauce is so popular for a reason. The caramelized sugars make the finished product look so good, and the umami flavor from the soy sauce and spices is almost universally appealing.
I add ginger to my teriyaki sauce not only because it tastes good, but also for its many amazing properties like reducing joint pain, lowering heart disease, and relieving chronic indigestion.
How to Make Teriyaki Chicken Thighs
For great results, start with quality chicken thighs from Smart Chicken because they are cage-free, no hormones or antibiotics, and pure air chilled (without added water). The result is the best-tasting, highest-quality fresh chicken on the market.
Whisk together the teriyaki ingredients first, to use as a marinade for the chicken. You can feel free to make this ahead of time and the longer you marinade the chicken, the stronger the teriyaki flavor will be.
When you’re ready to bake, be sure to line your baking sheet with foil because these will stick! It makes for an easier clean up and an easier time serving the chicken thighs.
The chicken thighs will look crispy and dark brown when they’re ready. You can serve over a bed of rice with green onions, with a chopped salad, root vegetables like these Moroccan carrots, or veggie stir fry.
How to 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.
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?
The 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 substitute chicken breasts for this recipe?
You sure can.
What should I serve with teriyaki chicken thighs?
I like to serve mine over rice, but you could also serve with root vegetables like carrots, a chopped salad, or garlic green beans.
I’m all about a quick marinade I can make earlier in the week and let it sit in the fridge until I can throw some chicken thighs on a baking sheet after the kids get home from school. The perfect weeknight recipe to add to your rotation.
Your fork is waiting.
Teriyaki Baked Chicken Thighs
- 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 sambal oelek chili 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.
Disclosure: This recipe is written in partnership with Smart Chicken. All thoughts are my own. Thank you for supporting the brands that make The Lemon Bowl possible.