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Stanford Teriyaki Chicken Thigh Buns

Stanford Cardinal

Prep Time 10 minutes
Cook Time 35 minutes
Cool Time 10 minutes
Total Time 55 minutes
Servings 8



  1. Preheat the oven to 400°F.
  2. Spray a large baking sheet with nonstick spray.
  3. Cut each onion slice in half.
  4. Lay the chicken and onion slices on the sheet, alternating them.
  5. Spray the onion lightly with additional spray. Bake for 20 minutes.
  6. Remove from the oven. One at a time, lay out the triangle pieces of dough, stretching it as wide as you can without tearing.
  7. Lay a piece of chicken on the big end of the dough.
  8. Top with 1/2 slice of onion.
  9. Fold the point over the chicken, tucking it underneath.
  10. Pull the sides of the dough up and meet them on top.
  11. Transfer to a clean and sprayed baking sheet. When all are done, lower the oven temp to 375°F and place them in the oven.
  12. Cook for 12 minutes.
  13. While the buns are still hot, top them with the cilantro.
  14. Let rest for at least 5 minutes and up to 30 minutes. These are great served at room temperature.