Start by gathering all your ingredients. You’ll need chicken thighs, avocado oil, teriyaki sauce, and garlic. Take a moment to appreciate the vibrant colors and aromas.
In a zip-lock bag, add the chicken thighs, avocado oil, teriyaki sauce, and minced garlic. Seal the bag tightly. This is where the magic begins!
Gently massage the bag to ensure the chicken is well-coated in the marinade. Feel free to toss it around a bit. It’s fun to watch it all mix together.
Refrigerate the bag for at least one hour, or up to 24 hours. I usually let mine marinate overnight, which amplifies the flavors beautifully.
When you're ready to cook, preheat your oven to 375 degrees Fahrenheit. This will allow the chicken to cook evenly.
Carefully transfer the marinated chicken (along with the marinade) into a large casserole dish. Make sure to keep the chicken in a single layer for even cooking.
Place the dish in the oven and bake for about 40 minutes. You’ll want the chicken to reach that perfect juicy texture.
After 40 minutes, crank up the oven temperature to 420 degrees Fahrenheit. Bake for an additional 5 to 10 minutes. This step is crucial for achieving that delicious crispy skin.
To check doneness, ensure the internal temperature of the chicken reaches 165 degrees Fahrenheit. Use a digital thermometer for accuracy; it’s a great tool to have in the kitchen.
Once done, remove the chicken from the oven and let it rest for a couple of minutes. This allows the juices to redistribute.
Serve your Baked Teriyaki Chicken Thighs with your choice of sides and enjoy every flavorful bite!
