Sticky Chicken Thighs

Chicken thighs on a baking sheet with a teriyaki glaze.

These juicy chicken thighs are laced with a teriyaki-style glaze and roasted to sweet and tangy perfection. Easy, mess-free, and ready in about 30 minutes! Plus, you may have everything you need in your pantry!

Course Main Course

Cuisine American, Asian

Diet Gluten Free

Keyword chicken, teriyaki

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 358kcal

Author Robin Miller

Ingredients

8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts
Salt and freshly ground black pepper
¼ cup ketchup
3 tablespoons brown sugar
1 ½ tablespoons soy sauce tamari, or liquid aminos of choice
1 tablespoon apple cider vinegar or red wine vinegar
1 tablespoon olive oil
2 teaspoons Worcestershire Sauce
½ teaspoon garlic powder
½ teaspoon onion powder

Instructions

Preheat oven to 425 degrees. Coat a rimmed baking sheet with a thin coating of oil or line the pan with parchment paper or foil (or use a nonstick pan). Do not skip this step; thanks to the brown sugar in the glaze, the sauce is sticky and will adhere to your pan.
Pat the chicken dry and season both sides with salt and pepper. Arrange the chicken in/on the prepared pan, in a single layer.
In a small bowl, combine the remaining ingredients (ketchup through onion powder).
Spoon about 2/3 of the mixture over the chicken.
Bake for 20 minutes. Spoon any pan juices over the chicken. Spoon over the remaining sauce/glaze mixture.
Return to the pan to the oven and bake for 10 minutes, until the chicken is tender and reaches 165 degrees on meat thermometer.
If desired, place the chicken under the broiler to brown the top before serving.

Nutrition