Baked Teriyaki Chicken

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Sticky, savory, and bursting with umami, Baked Teriyaki Chicken is a weeknight winner that never disappoints. This dish brings the comforting warmth of oven-baked chicken together with a rich, glossy teriyaki glaze that seeps into every bite. Served over a bed of fluffy white rice and garnished with scallions or sesame seeds, it’s the kind of meal that feels both indulgent and nourishing.

What sets this version apart is its simplicity and balance—no need for deep frying or complicated marinades. The chicken is tender on the inside with a lightly caramelized exterior, and the homemade teriyaki sauce delivers just the right touch of sweetness and tang. Perfect for anyone craving takeout flavors made effortlessly at home.

Why You’ll Love This Baked Teriyaki Chicken

• Healthier than fried versions but just as flavorful
• Made with pantry-friendly ingredients
• Ready in under an hour, great for busy nights
• Family-friendly and kid-approved
• Pairs beautifully with rice, noodles, or veggies

Preparation Phase & Tools to Use

To make this dish seamless, have these essential tools ready:

• Baking dish or sheet pan: This ensures even cooking and caramelization of the sauce over the chicken.
• Small saucepan: Needed for preparing the teriyaki sauce.
• Whisk: Helps incorporate sauce ingredients smoothly without clumps.
• Tongs or spatula: For flipping and handling the chicken easily.
• Measuring cups and spoons: To ensure perfect sauce balance.

Each tool contributes to a streamlined prep and flawless execution. The baking dish retains the moisture of the chicken, while the saucepan and whisk allow the sauce to reach that perfect, syrupy consistency.

Preparation Tips

Start by patting the chicken dry so it absorbs the flavors better and bakes with a beautiful golden edge. Let the sauce simmer until thick enough to coat a spoon—it should not be watery. Marinate for at least 15 minutes if time allows, for deeper flavor infusion. While baking, baste the chicken with extra sauce halfway through for a stickier, more vibrant glaze. Always allow the chicken to rest a few minutes before slicing to retain its juiciness.

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Ingredients for Baked Teriyaki Chicken

• 4 boneless, skinless chicken thighs (or breasts if preferred)
• 1/4 cup soy sauce (low-sodium recommended)
• 1/4 cup mirin (Japanese sweet rice wine)
• 2 tablespoons brown sugar
• 1 tablespoon honey
• 2 tablespoons rice vinegar
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• 2 tablespoons green onions, chopped (for garnish)
• 1 teaspoon sesame seeds (optional garnish)
• Cooked white rice, for serving

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper to prevent sticking and ease cleanup.

Step 2: Prepare the Teriyaki Sauce

In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Stir well and bring to a gentle simmer. Once bubbling, add the cornstarch slurry (cornstarch mixed with water) and whisk continuously until the sauce thickens to a glaze-like consistency. Remove from heat and set aside.

Step 3: Arrange Chicken in Baking Dish

Place the chicken thighs in the prepared baking dish in a single layer. Pat them dry with paper towels, then spoon a few tablespoons of the teriyaki sauce over each piece, ensuring they’re well-coated. Reserve some sauce for basting and serving.

Step 4: Bake the Chicken

Transfer the dish to the oven and bake for 25-30 minutes, depending on thickness. Halfway through, baste the chicken with more teriyaki sauce to build flavor and color. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is beautifully glazed.

Step 5: Rest and Slice

Once baked, remove the chicken from the oven and let it rest for 5 minutes. This step helps retain juices, making the meat more tender when sliced.

Step 6: Serve with Rice and Garnishes

Slice the chicken into strips and serve over steamed white rice. Drizzle extra teriyaki sauce on top, and garnish with chopped green onions and sesame seeds if desired.

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Notes

Baked Teriyaki Chicken is incredibly adaptable—you can use chicken thighs for juicier results or swap in chicken breasts for a leaner option. This recipe works well with store-bought teriyaki sauce in a pinch, but making it from scratch gives you control over sweetness and sodium. You can also double the sauce for extra drizzling or to mix into stir-fried vegetables.

Watch Out for These Mistakes While Cooking

• Skipping the sauce thickening step: If the sauce isn’t thick enough before baking, it won’t stick to the chicken well.
• Overbaking: Chicken can become dry if overcooked. Use a meat thermometer for best results.
• Not basting mid-bake: Basting ensures the chicken gets that glossy, flavorful coating.
• Crowding the pan: Leave space between each piece so they cook evenly and caramelize properly.
• Using cold sauce: Let the sauce cool slightly but don’t pour it cold over the chicken; it won’t absorb as well.

Storage Instructions

Store any leftover chicken in an airtight container in the refrigerator for up to 4 days. The sauce may thicken further in the fridge—just reheat gently in the microwave or on the stove with a splash of water to loosen it. You can also freeze the chicken (cooked and sliced) for up to 2 months. Let it thaw in the fridge overnight before reheating.

Estimated Nutrition

• Calories: ~290 per serving (without rice)
• Protein: 24g
• Carbohydrates: 14g
• Sugars: 10g
• Fat: 14g
• Saturated Fat: 3g
• Sodium: 630mg

Frequently Asked Questions

Can I use store-bought teriyaki sauce instead?

Yes, though homemade offers better flavor control. Use a high-quality brand for best results.

Can I use chicken breasts instead of thighs?

Absolutely. Just be mindful of cooking time—breasts may bake slightly faster and are more prone to drying out.

How do I know when the sauce is thick enough?

The sauce should coat the back of a spoon and run slowly when poured. If it’s too runny, simmer a bit longer.

Can I make this dish gluten-free?

Yes! Use tamari or a gluten-free soy sauce substitute.

What’s the best way to reheat leftovers?

Microwave with a splash of water or reheat gently on the stove. Avoid overcooking during reheating to preserve texture.

Is this recipe good for meal prep?

Definitely. It stores well, reheats easily, and pairs with rice or steamed vegetables for a balanced meal.

Can I grill instead of bake?

Yes, you can grill the chicken over medium heat. Just baste it frequently with the sauce and monitor doneness.

What sides go well with teriyaki chicken?

Steamed rice, stir-fried veggies, sautéed bok choy, or a crisp cucumber salad are excellent pairings.

Conclusion

Baked Teriyaki Chicken is a fuss-free dish full of bold, sweet-savory flavors that bring restaurant-quality comfort right to your kitchen. Whether for weeknight dinners, meal prep, or casual get-togethers, this recipe proves that delicious doesn’t have to mean complicated. With a few pantry staples and minimal effort, you get a rich, satisfying meal that’ll easily earn a place in your regular rotation.

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