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Slathered in a sweet, savory teriyaki sauce, these sheet pan chicken thighs are about as easy as dinner gets—roasted right alongside garlicky broccoli for a meal the whole family will actually look forward to.
If you’ve made my teriyaki sheet pan salmon, this one’s going to win you over even faster, because it comes together even quicker. It’s the kind of dinner you can pull off between the day’s other tasks and still feel like you put down something impressive by the time it hits the table. Sheet pan chicken thighs ask very little of you: minimal prep, a short cook time, and cleanup that’s genuinely easy. It’s hearty, nutritious, and that generous slather of teriyaki sauce does a lot of the flavor work (my homemade teriyaki sauce is worth the extra time, if you have it).
A Few Good Reasons to Make This
- Chicken thighs stay juicy: no dry chicken, hard to mess up.
- One-pan protein and veg done at the same time: which feels like main character energy in the meal-prep world.
- The glaze caramelizes right on the sheet pan: so you get those sticky, slightly charred edges without any extra effort.
- Leftovers reheat well: so you’re basically doing tomorrow’s lunch a favor, too.
Tips From My Kitchen
I make mistakes so that you don’t have to! Here are some things I’ve learned while testing this recipe…
- Don’t brush the chicken with teriyaki before baking. It contains sugar and will burn. For sticky, slightly charred edges, slather the teriyaki sauce over the chicken during the last 5 minutes of baking.
- Not all teriyaki sauce is made the same. Look for a thicker glaze-style sauce. If you only have a thinner marinade-style sauce on hand, bring 1/2 cup to a low simmer in a saucepan, then whisk in a slurry made of 1/4 cup cold water and 2 tablespoons of cornstarch. Whisk until it thickens, then remove it from the heat.
- Arrange the pieces in a single layer on a rimmed baking sheet: don’t crowd them, and keep them tucked the way they naturally sit to hold the juices.
- Always check the internal temperature early: check the thickest piece with a digital meat thermometer 18 minutes into cook time to gauge where they’re at, and go from there. You’re looking for around 160ºF.
Ingredients at a Glance
A quick look at some of the essentials before we dive into the recipe:
- Chicken thighs: this recipe uses boneless, skinless thighs, but you can use skin-on, bone-in. Note that cooking time will double to 40-45 minutes because the bone absorbs and blocks heat. In this case, add the broccoli to the sheet pan halfway through the bake time.
- Teriyaki sauce (low-sodium): I use my homemade teriyaki sauce if I have it handy. Otherwise, store-bought is fine. Choose a thicker glaze-type sauce, like this one.
- Garlic cloves & powder—why both: the cloves get grated to a paste to melt into the quick chicken marinade; I find the powder works better to evenly coat the broccoli.
How to Make Teriyaki Sheet Pan Chicken Thighs
Step 1: Bring the Chicken to Room Temp
Pull the thighs out of the fridge at least 20 minutes before you plan to cook—they’ll cook more evenly once they hit the heat.
Step 2: Stir Together the Sauce
In a large bowl, whisk the soy sauce with the garlic and ginger until combined. It’s a quick, no-cook base to coat the chicken.
Step 3: Coat the Chicken
Add the thighs to the bowl and toss gently to coat. You won’t have much sauce, and that’s fine, it’s meant to lightly season rather than drench. Arrange the chicken on one side of a parchment-lined sheet pan, leaving a little breathing room between pieces so they roast rather than steam.
Step 4: Get the Broccoli Ready
Cut the florets from the crown and rinse well, then dry thoroughly. Add half the florets to the same bowl you used for the chicken (no need to wash it).
Step 5: Season the Broccoli in Batches
Drizzle with a bit of avocado oil, then sprinkle on half of the garlic powder, salt, and pepper. Toss well to coat. Repeat with the second half of the florets, oil, and seasoning. Doing it in two rounds like this means every piece actually gets seasoned, rather than the veggies on the bottom getting shortchanged. Spread the broccoli out on the empty side of the sheet pan.
Step 6: Roast
Slide the pan into the oven and bake for 18 minutes. Then check the thickest part of your largest thigh with a digital thermometer—you’re aiming for about 160°F. If it’s not quite there, give it another 3 to 5 minutes and check again. If you’d like a sticky, slightly charred glaze, this is the moment to brush on a little teriyaki sauce.
Step 7: Rest, Glaze, and Serve
Once the chicken’s done, pull the pan and let it rest for 5 minutes—don’t skip this, it keeps the thighs juicy. If you haven’t already brushed on sauce, do it now, letting it pool into the nooks. Finish with a scatter of sesame seeds and sliced scallions, if you’re using them.
Serve It With…
Rice: Plain jasmine rice works beautifully, but if you’re feeling a little extra, try my Instant Pot coconut rice recipe. You won’t regret it.
Salads: Add some cool, crisp veggies on the side with this Asian cucumber and carrot salad or this smashed cucumber salad with chili oil.
Storage Tips
Leftovers will keep in the fridge in airtight containers for 3-4 days. The chicken and broccoli can be stored together for convenience without affecting texture.
Teriyaki Sheet Pan Chicken Thighs
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1/2 cup low-sodium teriyaki sauce
- 2 tablespoons avocado oil or light olive oil
- 2 cloves garlic, grated to a paste or finely minced
- 1 tablespoon grated ginger root
- 3 tablespoons low-sodium soy sauce
- 2 large broccoli crowns, cut into florets
- 2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon cracked black pepper
Optional garnishes
- Sesame seeds
- Scallions, thinly sliced
Instructions
- Remove the thighs from the fridge at least 20 minutes before you plan to cook—they’ll cook more evenly once they hit the heat.
- In a large bowl, whisk the soy sauce with the garlic and ginger until combined.
- Add the thighs to the bowl and toss gently to coat. You won’t have much sauce, and that’s fine, it’s meant to lightly season rather than drench. Arrange the chicken on one side of a parchment-lined sheet pan, leaving a little breathing room between pieces so they roast rather than steam.
- Cut the florets of broccoli from the crown and rinse well, then dry thoroughly.
- Add half the florets to the same bowl you used for the chicken (no need to wash it). Drizzle with a bit of avocado oil, then sprinkle on half of the garlic powder, salt, and pepper. Toss well to coat. Repeat with the remaining florets, oil, and seasoning. Doing it in two rounds like this means every piece gets seasoned. Spread the broccoli out on the empty side of the sheet pan.
- Slide the pan into the oven and bake for 18 minutes. Then check the thickest part of your largest thigh with a digital thermometer—you’re aiming for about 160°F. If it’s not quite there, give it another 3 to 5 minutes and check again. If you’d like a sticky, slightly charred glaze, this is the moment to brush on a little teriyaki sauce.
- Once the chicken’s done, pull the pan and let it rest for 5 minutes—don’t skip this, it keeps the thighs juicy.
- If you haven’t already brushed on sauce, do it now, and finish with a scatter of sesame seeds and sliced scallions, if you’re using them.
