Easy Oven Baked Teriyaki Chicken

Easy Oven Baked Teriyaki Chicken

I cook 4 thighs at once. They are well-flavored because of the marinade. You can also cook bone-in thighs this way.

Ingredients: 4 servings (for big eaters)

Chicken thighs (remove any extra fat)
50 ml
Soy sauce
100 ml
3 Tablespoons
Juice from grated ginger
2 tablespoons
Vegetable oil
2 and 2/3 tablespoons


1. Pierce the chicken thigh meat on both sides with a skewer, and pat dry. Marinate the chicken in the [A] ingredients (sake, soy sauce, sugar, ginger juice) for around 30 minutes. If you wrap the meat over the marinade with plastic wrap, the marinade penetrates it well.
2. Line a baking dish with kitchen parchment paper. Coat the chicken all over thinly with vegetable oil. Bake in a 230°C oven skin side up for 16 minutes.
3. For 4 thighs you may need 2 baking dishes. Here in the photo it's baking nicely. You can cut it up with kitchen scissors if you like.
4. Cut the chicken into bite sized pieces and put on a serving plate. Ground sansho pepper on this is great! A little mayonnaise goes well with it too.

Story Behind this Recipe

We love teriyaki chicken, so I like to make a lot for my greedy family! This is possible if you use an oven.