If you want a simple and tasty chicken dish, this baked teriyaki chicken is perfect. The chicken turns out tender and juicy, coated in a rich, homemade teriyaki sauce. It’s a great option for a quick weeknight meal or meal prep. Plus, it’s healthier than takeout and full of bold flavors.
Ingredients for Baked Teriyaki Chicken
Here’s what you need to make baked teriyaki chicken:
For the Teriyaki Sauce:
- ½ cup soy sauce (low-sodium works best)
- ½ cup water
- ¼ cup brown sugar
- 2 tablespoons honey
- 2 teaspoons minced garlic
- 2 teaspoons grated ginger
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch (mixed with 2 tablespoons water)
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Garnish (Optional):
- Sesame seeds
- Chopped green onions
Directions for Baked Teriyaki Chicken
Step 1: Prepare the Teriyaki Sauce
- In a saucepan over medium heat, combine soy sauce, water, brown sugar, honey, garlic, ginger, rice vinegar, and sesame oil.
- Stir well and bring the mixture to a gentle simmer.
- In a small bowl, whisk together cornstarch and water, then slowly pour it into the sauce while stirring continuously.
- Cook until the sauce thickens (about 3–5 minutes). Remove from heat and set aside.
Step 2: Preheat the Oven
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish or line it with parchment paper.
3: Prepare the Chicken
- Pat the chicken dry with paper towels.
- Rub each piece with olive oil, then season with salt, pepper, and paprika.
- Arrange the chicken in the baking dish in a single layer.
4: Bake the Chicken
- Brush the chicken with half of the teriyaki sauce, coating it evenly.
- Cover with foil and bake for 25 minutes.
- Remove the foil, brush on more sauce, and bake uncovered for another 10–15 minutes, or until the internal temperature reaches 165°F (75°C).
- For a crispy, caramelized glaze, broil the chicken for 2–3 minutes at the end.
5: Serve and Enjoy
- Let the baked teriyaki chicken rest for 5 minutes before slicing.
- Drizzle with extra teriyaki sauce and garnish with sesame seeds and green onions.
- Serve over steamed rice, quinoa, or stir-fried vegetables.
Variations & Substitutions for Baked Teriyaki Chicken
- Use chicken thighs: Want juicier chicken? Swap chicken breasts for boneless, skinless thighs.
- Gluten-free option: Replace soy sauce with tamari or coconut aminos for a free version.
- No honey? Use maple syrup or extra brown sugar instead.
- Add some heat: Mix in sriracha or red pepper flakes for a spicy kick.
- Air fryer method: Cook at 375°F for 18–22 minutes, flipping halfway for even cooking.
FAQs About Baked Teriyaki Chicken
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are juicier and work well with teriyaki sauce. Just adjust the baking time, as thighs may cook faster than breasts.
2. How do I store and reheat baked teriyaki chicken?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven at 325°F (163°C) until warmed through.
3. Can I make this recipe ahead of time?
Absolutely! You can marinate the chicken in the teriyaki sauce overnight for more flavor, then bake it when ready to serve.
4. Is there a way to make this dish gluten-free?
Yes! Substitute soy sauce with tamari or coconut aminos to make a gluten-free baked teriyaki without losing flavor.
5. Can I freeze baked teriyaki chicken?
Yes! Let the chicken cool, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
6. What side dishes go well with baked teriyaki chicken?
This dish pairs well with steamed jasmine rice, roasted vegetables, stir-fried noodles, or even a fresh Asian-inspired salad.
Conclusion
This baked teriyaki chicken is an easy, packed dish that’s great for meal prep, family dinners, or special meals. With a homemade teriyaki sauce and a simple baking process, you get a delicious, restaurant-style meal with little effort.