Preheat your oven to 450 degrees F. This step is crucial; a hot oven will give your chicken a nice, caramelized finish.
In a large mixing bowl, whisk together the maple syrup, tamari, garlic, and ginger until smooth. If you prefer, you can do this directly in the baking dish you'll use.
Add the boneless chicken thighs to the bowl and swish them around until they're fully coated in the marinade. For optimal flavor, let them marinate for at least an hour or even overnight if you can.
Transfer the marinated chicken and the marinade into an oven-proof baking dish. A heavy-bottomed dish is ideal, as it distributes heat evenly and helps with sauce thickening later.
Place the dish in the oven and bake for 20 minutes. Your kitchen will smell amazing at this point!
After 20 minutes, remove the pan and carefully flip the chicken over. Return it to the oven for another 10 minutes. This ensures even cooking and caramelization on both sides.
When it's done, serve the teriyaki chicken thighs immediately from the pan. They’re delightful garnished with scallions and sesame seeds, and pair beautifully with steamed broccoli or rice.
If you want a thicker sauce, take the baking dish off the oven and place it over medium-high heat on the stovetop. In a small bowl, whisk together the cornstarch with ¼ cup of water, then stir this mixture into the teriyaki marinade. Let it simmer for about 2 minutes until thickened. Drizzle this over the chicken or serve it on the side.
