If you’re looking for an easy, flavorful, and downright comforting dinner, I absolutely love sharing this Baked Teriyaki Chicken Recipe with friends. It’s one of those dishes that feels special but comes together with simple ingredients you probably already have. Plus, it’s juicy, perfectly glazed, and has that wonderful balance of salty, sweet, and a little tang from the homemade teriyaki sauce. Trust me, once you try this, you’ll want to make it over and over again.
Why You’ll Love This Recipe
- Easy to Make: The oven does most of the work, meaning minimal hands-on time for you.
- Made-from-Scratch Sauce: This homemade teriyaki sauce is way better than store-bought, but you can swap if you’re pressed for time.
- Juicy and Flavorful: Baking the chicken in the sauce locks in juicy tenderness with an irresistible glaze.
- Family Favorite: My crew always asks for seconds, which says a lot about how tasty it is!
Ingredients You’ll Need
These ingredients come together beautifully to balance sweet, savory, and tangy notes in the sauce while keeping the chicken tender and delicious. When shopping, aim for high-quality soy sauce and fresh garlic to really make your teriyaki pop.
- Chicken breasts: I like using boneless, skinless for quick cooking and easy slicing.
- Olive oil: Helps the chicken get a little golden and keeps it moist during baking.
- Salt and pepper: Simple seasoning that brings out the best flavors.
- Soy sauce (low-sodium): Keeps the sauce from being overly salty and lets the other flavors shine.
- Brown sugar: Adds that classic sweet richness to the teriyaki sauce.
- Honey: A natural sweetener that adds depth and a subtle floral note.
- Rice wine vinegar: Gives a slight tang that balances the sweetness perfectly.
- Ground ginger: Adds warmth and a little zing that’s signature in teriyaki.
- Garlic (minced): Fresh garlic amps up the savory backdrop.
- Sesame oil (optional): For that nutty aroma that makes the sauce extra special.
- Cornstarch and cold water: To thicken the sauce to a silky, glossy finish.
- Sesame seeds: Garnish that adds crunch and visual appeal.
Variations
I’ve played around with this Baked Teriyaki Chicken Recipe quite a bit, and I encourage you to tweak it according to your tastes. Whether you want it spicier, lighter, or more savory, this base is super forgiving and adaptable.
- Spicy Kick: Adding a teaspoon of sriracha or crushed red pepper flakes to the sauce gives it a smoky heat my family loves.
- Low Sugar: If you want to cut back on sweetness, reduce the brown sugar and honey by half or use a sugar substitute.
- Chicken Thighs: For extra juicy and flavorful meat, try bone-in, skin-on thighs instead of breasts; just adjust baking time.
- Vegetarian Option: Swap chicken with firm tofu or tempeh, marinate, and bake—still delicious!
How to Make Baked Teriyaki Chicken Recipe
Step 1: Whip Up That Irresistible Teriyaki Sauce
Start by combining the soy sauce, brown sugar, honey, rice wine vinegar, ground ginger, garlic, sesame oil, and half of the water in a medium saucepan. Bring it gently to a simmer over medium heat, then lower the heat and let it mingle for 3 to 4 minutes. This step infuses the sauce with depth and blends all those gorgeous flavors.
Step 2: Thickening Magic
Next, mix your cornstarch with cold water to make a slurry. Slowly whisk this into your simmering sauce—you’ll start to see it thicken into a silky glaze in just a couple of minutes. This part makes all the difference, transforming the sauce into that perfect coating for the chicken.
Step 3: Prep Your Chicken for the Oven
Pat your chicken breasts dry so they brown nicely and don’t steam in the oven. Place them in a lightly greased 11×8-inch baking dish, drizzle with olive oil, and season both sides with salt and pepper. Pour half of your teriyaki sauce over the chicken, then toss with tongs or a fork so every piece is generously coated. This ensures that flavor really seeps in while baking.
Step 4: Bake to Perfection
Cover the baking dish with foil—this traps moisture, keeping the chicken juicy. Bake at 400°F for 20 minutes, then uncover it to let the surface caramelize for another 5 to 15 minutes. Keep an eye on the internal temperature; 160°F is the sweet spot for perfectly cooked, tender chicken without drying out. I like to use a digital meat thermometer for this.
Step 5: Rest and Serve with Style
Let your baked teriyaki chicken rest for about 5 minutes right out of the oven. This gives the juices a chance to redistribute, so every bite is juicy and flavorful. Slice, drizzle with the remaining teriyaki sauce, and sprinkle with sesame seeds for that classic finishing touch. If you want, add sliced green onions for freshness and color.
Pro Tips for Making Baked Teriyaki Chicken Recipe
- Patting the Chicken Dry: This simple step helps the sauce stick better and promotes even browning in the oven.
- Adjust Thickness: If your sauce is too thick once cooled, stir in a splash of water to get it to your preferred consistency before serving.
- Timing the Bake: Start checking temperature at 20 minutes to avoid overcooking; ovens vary!
- Using a Thermometer: Investing in a digital thermometer ensures perfectly cooked chicken every time with zero guesswork.
How to Serve Baked Teriyaki Chicken Recipe
Garnishes
For a simple yet beautiful finish, I love sprinkling lightly toasted sesame seeds on top and chopping fresh green onions for a pop of color and mild onion flavor. Sometimes, a little chili flake adds a fun kick if my family is feeling adventurous!
Side Dishes
My go-tos are fluffy white or jasmine rice to soak up that teriyaki glaze, steamed broccoli or garlic bok choy for greenery, and even quinoa or cauliflower rice if I’m feeling low-carb that day. These sides complement the dish perfectly without competing with the sauce.
Creative Ways to Present
For a special occasion, I’ve plated this sliced teriyaki chicken on a bed of coconut rice, sprinkled with toasted almonds and fresh cilantro, which gives it a fresh twist and beautiful contrast of textures. You might try serving it with veggies arranged in a colorful stir-fry bowl for a fun and vibrant look.
Make Ahead and Storage
Storing Leftovers
I store leftover chicken and sauce together in an airtight container in the fridge; this keeps the chicken moist and flavorful for up to 4 days. I try to cool everything before sealing to prevent condensation, which helps maintain the texture.
Freezing
This baked teriyaki chicken freezes well when wrapped tightly or stored in freezer-safe containers. I recommend freezing the chicken separately from rice or veggies to avoid sogginess. The sauce blends nicely back into the chicken once reheated. It keeps well for up to 3 months.
Reheating
Reheat leftovers gently in the oven at 300°F covered with foil, or microwave in short bursts, stirring and checking often to avoid drying. Adding a tiny splash of water or extra sauce helps keep the chicken moist and tasty.
FAQs
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Can I use chicken thighs instead of breasts for this Baked Teriyaki Chicken Recipe?
Absolutely! Chicken thighs tend to be juicier and more forgiving if you accidentally overcook them. If using bone-in thighs, just increase the baking time accordingly and check for doneness with a thermometer.
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Is it necessary to thicken the teriyaki sauce with cornstarch?
Not necessarily. If you prefer a thinner sauce or want to avoid cornstarch, you can skip the thickening step. The sauce will still be delicious, but just a bit lighter in texture.
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How do I know when the chicken is perfectly cooked?
Using a digital meat thermometer is the best way to be sure. The internal temperature should reach about 160°F inside the thickest part of the chicken. Let it rest a few minutes and it will finish cooking to 165°F, safe and juicy.
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Can I make the teriyaki sauce ahead of time?
Yes! The sauce stores well in the fridge in a sealed container for up to two weeks. Making it ahead means dinner comes together even faster on busy nights.
Final Thoughts
This Baked Teriyaki Chicken Recipe has become a staple in my home because it’s not just delicious but surprisingly simple to pull off any night of the week. I love how the homemade sauce packs so much flavor and makes the chicken irresistible. Give it a try for your next dinner—you’ll find it’s a total crowd-pleaser and one you’ll return to again and again. I’m pretty sure it’ll become a new favorite in your kitchen too!
Print
Baked Teriyaki Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Japanese-American
- Diet: Halal
Description
This Baked Teriyaki Chicken recipe features tender, juicy chicken breasts coated in a flavorful homemade teriyaki sauce. The sauce is made from a savory blend of low-sodium soy sauce, brown sugar, honey, rice wine vinegar, ginger, and garlic, thickened to perfection and baked with the chicken. It’s a simple yet delicious dish perfect for a weeknight dinner, garnished with sesame seeds for a delightful crunch.
Ingredients
For the Teriyaki Chicken:
- 4 large chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to season
- 1 cup homemade teriyaki sauce (or your favorite store-bought version), plus more for serving
- Sesame seeds, to garnish
For the Homemade Teriyaki Sauce:
- 1 cup low-sodium soy sauce
- ¾ cup brown sugar
- 2 tablespoons honey
- 3 tablespoons rice wine vinegar
- ½ teaspoon ground ginger
- 2 cloves garlic, minced
- 1 tablespoon sesame oil (optional)
- ¾ cup water, divided
- 3 tablespoons cornstarch, mixed with 4 tablespoons cold water
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and spray an 11 x 8-inch baking dish with non-stick cooking spray to prepare for baking the chicken.
- Make the Sauce Base: In a medium saucepan, whisk together the soy sauce, brown sugar, honey, rice wine vinegar, ground ginger, minced garlic, sesame oil (if using), and ¾ cup water over medium heat. Bring the mixture to a simmer, then reduce the heat to low and simmer gently for 3 to 4 minutes.
- Thicken the Sauce: Combine 3 tablespoons of cornstarch with 4 tablespoons of cold water to create a slurry. Slowly whisk this slurry into the simmering sauce and continue to cook, stirring frequently, until the sauce thickens, about 2 to 3 minutes. Remove from heat.
- Prepare the Chicken: Pat the chicken breasts dry with paper towels. Place them in a single layer in the prepared baking dish. Drizzle with olive oil and season both sides with salt and pepper. Pour half of the prepared teriyaki sauce (about 1 cup) over the chicken. Use a fork or kitchen tongs to turn and coat the chicken thoroughly with the sauce.
- Bake the Chicken: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Then remove the foil and continue baking for an additional 5 to 15 minutes, or until the internal temperature of the chicken reaches 160°F (71°C) when measured with a digital meat thermometer.
- Rest and Serve: Allow the chicken to rest for 5 minutes after baking. Slice the chicken and serve with the remaining teriyaki sauce. Garnish with sliced green onions and sesame seeds, if desired.
Notes
- If you prefer a thinner sauce, you can omit the cornstarch when making the teriyaki sauce.
- Store leftover teriyaki sauce in a sealed container in the refrigerator for up to 2 weeks.
- Leftover baked chicken can be refrigerated for up to 4 days.
- Serve the chicken with steamed rice, quinoa, cauliflower rice, or your favorite vegetables such as garlic bok choy or steamed broccoli.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 34 g
- Cholesterol: 85 mg
