I get requests for these rolls almost every weekend from family, friends, and coworkers combined. They taste wonderful, too! For added variety, add some cinnamon or garlic to the butter topping.
| Prep Time: | 10 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 12 boneless, skinless chicken thighs
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
- Dotdash Meredith Food Studios
- Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.
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- Bake in the preheated oven for 30 minutes.
- Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
- Serve hot and enjoy!
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Nutrition Facts
| Calories | 272 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 85 mg |
| Dietary Fiber | 0 g |
| Protein | 25 g |
| Saturated Fat | 3 g |
| Sodium | 1282 mg |
| Sugars | 17 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe exactly as specified – will make this again!!
Made it just as written. It was perfect. Marinated the thighs in half the sauce for about 2-3 hours then used the rest to cover 6 thighs. Used sauce from baking pan as a pour over for chicken and rice. Husband loved it.
This is wonderful. I used bone in, skin on chicken thighs. Doubled the sauce. Roasted 6 thighs basted with 1/4 of the sauce, uncovered, in my brazier for 30 minutes, turned the thighs and finished roasting for 20 minutes. Divided the remaining sauce among 3 packages of 6 thighs, sealed and froze them for later.
Made exactly as the recipe says and this was just perfect. Amazing flavor, perfectly cooked chicken, and above everything else the picky kids loved it too.
Loved it!
If you want a very easy substitute for the sauce, I used the G Hughes Sugar-free teriyaki marinade. Just spray a 9×13 pan, dump the thighs in, pour the whole bottle of sauce over them, lift up the thighs to coat with sauce and proceed with the recipe.
We love this recipe with chicken thighs! I halved the sauce recipe because I only had four thighs. I dipped the thighs in the sauce, baked uncovered for 30 minutes, turned them then basted them during the last half hour. Delish!
Made this a few times with chicken breasts. Family LOVED it. I cooked the chicken breasts on a lower temperature – 400 degrees for 30 minutes.
I doubled the sauce. We love this recipe and cook it often with some fried rice.
This is one recipe that I return to often. I have not made any changes to the original ingrediants, it is spot on in my opinion. Love it!
This is my 4th time making this, we absolutely love it. I do suggest doubling the sauce.. but it is REALLY good. Thank you!
I put this on 2 boneless chicken thighs. it’s just the 2 of us so I saved some back to keep for another meal soon. The recipe was very easy to follow and really tasty.
6/28/23- great as usual, everyone enjoyed. Added peppers, onion, water chestnuts and bamboo to pay for last half hour. 3/8/23- Chicken was great, and easy. Everyone ate it. Needs a veggie or two with it, ie. broccoli, water chestnuts, green beans.
Soooo good. I did cover it for the first half of cooking
This recipe was super easy to follow and was a huge hit with my family. I used a combo of boneless skinless chicken thighs and breasts because that’s what I had on hand. I covered the baking dish with foil as suggested by others and the final result was extremely tasty and juicy chicken! Will definitely make this again.
I thought this dish was delicious! I did change a few things, based on other recipes and reviews for this dish, but not many. I doubled the amount of sauce because I wanted it to put over rice and some sauteed thinly cut vegetables. I did add about a teaspoon of red pepper flakes. I also used half brown sugar and half white sugar instead of all white. I only had breasts, maybe about 2 pounds, and I cut them into 1 inch chunks. After I made the sauce it did seem a bit thin so I added a bit more cornstarch and water to the mix , and after it had cooled down, I marinated the chicken in the sauce for about 5 hours. I then poured it all into a baking dish and put it in the pre-heated oven at 375 for about 18 to 20 minutes – it was already almost done, so I stirred the pan and left it in about 5 to 10 more minutes. I served it over rice and sauteed thinly sliced carrots, celery, green and red diced peppers and onion and peas. My boyfriend and I both loved it, and had plenty of left overs for the next evening. Will definitely make this again. Might try it with some beef also. Thanks for a great recipe!
I made it tonight and it was very good. I used 3 big chicken breast and baked at 350. I added 1/4 teaspoon of red pepper flakes. 2 things I’d change on my end. I’d add a 1/2 or 3/4 teaspoon of pepper flakes and back at 400. The 350 was too slow for the time I had planned. I didn’t think the teriyaki was too sweet. My wife loved it.
Sauce is easy to make and is delicious, Modified with a few chopped cashews thrown into sauce, Served up with spring rolls and rice. A regular with my family
Well, I used store bought teriyaki sauce. I don’t think I cooked it quite long enough. I cooked it for 1 hr., but it still could have been cooked longer. Wasn’t quite done for my taste.
We love Teriyaki chicken, made these as directed, served over white rice. The flavor was bland, the chicken thighs had a funny texture and did not have the nice caramelization you get when frying in a skillet. Was hoping to find a better Teriyaki chicken than my go to (Sauté chicken thighs in olive oil (skillet medium-high) then add Kinder brand Teriyaki sauce from Costco, serve over white rice and garnish with sliced green onions. Much better and easier.
Yum yum yum! I’ve tried many teriyaki recipes looking for “the one” and happy to say, this is it!!! I was worried about the vinegar but you can’t taste it. My only complaint is that the meal ended and I wanted more chicken! I followed the recipe exactly and poured out the pan juices to add to the rice and chicken. Just skim off the grease. So good!, Thank you for THE recipe!