My kids get super excited when I make “chicken with bones,” I find this crazy because, as a kid I hated it when my mom made “chicken with bones.” Whether you like your chicken with bones or boneless, you will love these Sticky Teriyaki Baked Chicken Thighs.
The recipe works with bone-in or boneless thighs. If you use boneless you just need to reduce cooking time by 30 minutes.
I’m all about simple dinners and this one can’t get much simpler.
The three ingredient Teriyaki Sauce thickens nicely as the chicken cooks. We like to eat the sticky sauce over rice. In fact people in my family have been known to put a scoop of rice in the empty baking dish to try and soak up every last drop of the sauce.
This recipe uses the same sauce as the popular Teriyaki Chicken recipe on my site, but it is much less labor intensive. I end up making this much more often then I make the regular Teriyaki Chicken. If you like this recipe you will also love my Sweet and Sour Baked Chicken Thighs.
I love that these Sticky Teriyaki Baked Chicken Thighs are simple enough for a weeknight dinner but are also impressive and delicious enough to be served for company. How much do we love meals when it comes easy yet impressive meals when it comes to having company. I’ve got your back friends.
More simple baked dinners
- 8 chicken thighs, skinless
- 2-3 tbsp flour or corn starch if you want it gluten free
- ½ cup granulated sugar
- ½ cup Italian Salad Dressing
- ¼ cup soy sauce
- Preheat oven to 350 degrees while you are preparing the chicken
- Sprinkle about 1 tbsp of flour on the bottom of a 9x13 pan
- Place the chicken thighs face down on the floured 9x13 pan. Sprinkle them with the remaining flour.
- In a small bowl, whisk the sugar, Italian dressing and soy sauce together. Pour over the chicken
- Place uncovered in oven and bake for 1 hour and 30 minutes if using boneless thighs and about 2 hours if using bone-in thighs. (basically you want to cook the chicken until it is pull-apart tender) Turn chicken half way through cooking.
- Serve chicken with rice and vegetables if desired.
This is probably delicious and I am going to try it, but what on earth is “face down”? Do you mean skin side down or meat side down? I have never heard that terminology in cooking in all my years, but want to get this recipe right.
Hahah! I didn’t mean to put that. I am sure I meant to put top side down or skin side down. I like to do that side down first so that when I flip them halfway through I end up with right side up chicken pieces when I am ready to serve.
2 hours for chicken thighs?? Can that be right? I don’t bake a whole chicken for that long.
Hi Di, the meat becomes very tender when cooked for 2 hours and the almost falls off of the bone. It also gives the sauce time to thicken. My family likes it this way. You can experiment with the time and do less if you prefer.
I made this tonight with barbecue sauce as a substitute. The two hours is perfect–low and slow. It allowed the sugars in the bbq sauce to carmelize which make the skin on the top firm up and get a little crust (my wife hates “slimy” skin). It thickened up the sauce as well (a couple of spoonfuls ended up on my rice).
Yum! Awesome idea with the barbecue sauce. Sounds delicious!
Is the Italian dressing the liquid for or in the packet?
Thank you!
Hi Jen, Liquid.
I tried this a few weeks ago and it was a huge hit! But I was wondering if it was something that could also be done in a crockpot so I can leave it cooking while I’m at church or running errands? If not it’s still TOTALLY worth the wait!
Hi Sarah, I have done it in a crock pot. The only issue is the sauce doesn’t thicken around the meat as well. And it is hard to get the pieces out because they get extra tender. The taste is still good. You could try using the crock pot and then transferring the to a cookie sheet and broiling them for a few minutes right before serving.
I added I grated tablespoon of fresh ginger to the liquids and it was very nice… top with green onion thin slices of jalapeño for a slight kick!
Yum! Great ideas!