Juicy Baked Chicken Teriyaki with Sweet Onions
Juicy baked chicken thighs are glazed with teriyaki sauce and roasted over sweet sliced onions for maximum flavor. Brushing the chicken throughout cooking creates a sticky, savory coating that’s irresistible. A sprinkle of scallions and sesame seeds finishes the dish beautifully.
Servings: 5 servings
Calories: 560kcal
Equipment
Ingredients
- 2-2½ lbs boneless skinless chicken thighs, fat trimmed
- ½ cup rice flour
- 1 tsp Kosher salt
- ¼ tsp freshly cracked black pepper
- ½ large sweet onion, thinly sliced
- 2 Tbsp olive oil
- ½ cup teriyaki sauce, recipe below for homemade
- 1 tsp sesame seeds
- 1 large scallion, thinly sliced
Instructions
- Prepare the pan. Preheat oven to 425°F / 220°C. Place half a thinly sliced sweet onion in a skillet or pan.
- Dredge chicken thighs in ½ cup rice flour, 1 tsp Kosher salt, and ¼ tsp black pepper.
- Cook the chicken. Place chicken thighs on top of onion, then drizzle with 2 Tbsp olive oil. Cook chicken for 25-30 minutes, brushing the chicken thighs with teriyaki sauce every 5 minutes. Chicken is fully cooked when the internal temperature reaches 165°F / 74°C. Garnish with sesame seeds and scallions. Serve immediately.
Notes
- Nutrition note: Facts listed do not include rice or broccoli.
- Using bone-in thighs: Bone-in, skin-on chicken thighs work, but cook time will increase by about 10 minutes, and the skin is less likely to stay crispy after braising. Boneless thighs are our favorite here.
- Chicken breast option: You can substitute chicken breasts, though thighs stay juicier and are less likely to dry out. Follow the same method, adjusting cook time as needed. Chicken is safe to eat at an internal temperature of 165°F / 74°C.
Nutrition
Serving: 1chicken thigh | Calories: 560kcal | Carbohydrates: 13g | Protein: 36g | Fat: 40g | Saturated Fat: 10g | Cholesterol: 200mg | Sodium: 1730mg | Potassium: 536mg | Fiber: 1g | Sugar: 6g | Vitamin A: 209IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg
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