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30-Minute Baked Teriyaki Chicken Thighs

A quick, gluten-free dish combining tender chicken thighs with sweet and savory teriyaki sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 pieces
Course: Dinner, Main Course
Cuisine: Asian, Mediterranean
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1/2 cup gluten-free tamari or soy sauce Can use tamari for gluten-free.
  • 1/2 cup organic maple syrup Adjust sweetness per taste.
  • 4 large garlic cloves (minced)
  • 4 inches fresh ginger (peeled and minced)
For the Chicken
  • 2 to 3 pounds boneless skinless chicken thighs
Optional Garnishes
  • 2 tablespoons cornstarch or arrowroot starch For thickening the sauce.
  • Thinly sliced scallions For serving.
  • Sesame seeds For serving.

Method
 

Preparation
  1. Preheat the oven to 450 degrees F.
  2. In a large mixing bowl, whisk together the maple syrup, tamari, garlic, and ginger until smooth.
  3. Add the boneless chicken thighs and mix until fully coated in the marinade. Let marinate for at least 1 hour or overnight if possible.
  4. Transfer the chicken and marinade to an oven-proof baking dish.
Cooking
  1. Bake the chicken for 20 minutes, then flip and bake for another 10 minutes.
  2. For a thicker sauce, remove the chicken, mix cornstarch with 1/4 cup of water, and cook the marinade over medium-high heat until thickened. Drizzle over the chicken before serving.
Serving
  1. Serve the chicken immediately, garnished with scallions and sesame seeds. Pair with steamed broccoli or rice.

Notes

Marinate chicken overnight for deeper flavor. Adjust sweetness of the sauce to personal preference. Chicken breasts can be substituted for thighs.