Baked Teriyaki Chicken – Tender, Juicy, and Flavorful

Baked Teriyaki Chicken is a delicious and easy-to-make dish featuring tender chicken baked in a rich, homemade teriyaki sauce.

Perfect for busy weeknights or a casual dinner, this recipe is a surefire crowd-pleaser. Pair it with rice and steamed vegetables for a complete meal packed with savory, sweet, and tangy flavors.

Kitchen Equipment Needed

• Baking dish
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Aluminum foil (optional)

Ingredients

For the Chicken:
4 boneless, skinless chicken breasts (about 6 oz each)

For the Teriyaki Sauce:
1/2 cup soy sauce
1/4 cup brown sugar
2 tbsp honey
2 tbsp rice vinegar
1 tbsp sesame oil (optional)
2 cloves garlic, minced
1 tsp grated ginger
1 tbsp cornstarch mixed with 2 tbsp water

For Garnish:
1 tbsp sesame seeds
2 tbsp chopped green onions

Directions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Make the Teriyaki Sauce: In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Transfer the mixture to a saucepan and heat over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
3. Prepare the Chicken: Place the chicken breasts in a baking dish. Pour the teriyaki sauce over the chicken, ensuring it is evenly coated.
4. Bake: Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, baste the chicken with the sauce, and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. Garnish and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle with sesame seeds and chopped green onions before serving.

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes

Nutrition (Per Serving)

Calories: 260
Protein: 30g
Carbohydrates: 12g
Fat: 8g
Sugar: 9g

Expert Tips

Marinate for More Flavor: For deeper flavor, marinate the chicken in the teriyaki sauce for 30 minutes to 2 hours before baking.

Thicker Sauce: If you prefer a thicker teriyaki glaze, simmer the sauce longer before adding it to the chicken.

Check the Temperature: Use a meat thermometer to ensure the chicken is cooked perfectly without drying out.

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work beautifully in this recipe. Adjust the cooking time as needed to ensure they’re cooked through.

Can I make this sauce ahead of time?
Absolutely! The teriyaki sauce can be made up to 3 days in advance and stored in an airtight container in the fridge.

What should I serve with this dish?
Steamed rice, quinoa, or noodles pair wonderfully with baked teriyaki chicken, along with stir-fried or steamed vegetables.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat in the oven at 350°F until warmed through or microwave in 30-second intervals, stirring the sauce to avoid drying out.

Substitutions & Variations

Low-Sodium: Use low-sodium soy sauce to reduce the salt content.

Spicy: Add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce for a spicy kick.

Vegetarian: Use the teriyaki sauce with tofu, tempeh, or roasted vegetables for a plant-based alternative.

Baked Teriyaki Chicken – Tender, Juicy, and Flavorful

Baked Teriyaki Chicken is a delicious and easy-to-make dish featuring tender chicken baked in a rich, homemade teriyaki sauce.

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Ingredients Equipment Method

Ingredients

  

• **For the Chicken:**
• 4 boneless skinless chicken breasts (about 6 oz each)
• **For the Teriyaki Sauce:**
• 1/2 cup soy sauce
• 1/4 cup brown sugar
• 2 tbsp honey
• 2 tbsp rice vinegar
• 1 tbsp sesame oil optional
• 2 cloves garlic minced
• 1 tsp grated ginger
• 1 tbsp cornstarch mixed with 2 tbsp water
• **For Garnish:**
• 1 tbsp sesame seeds
• 2 tbsp chopped green onions

Equipment

• - Baking dish
• - Mixing bowl
• Whisk
• Measuring cups and spoons
• - Aluminum foil (optional)

Method

 

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Make the Teriyaki Sauce:** In a mixing bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, sesame oil, garlic, and ginger. Transfer the mixture to a saucepan and heat over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens, about 2-3 minutes.
3. **Prepare the Chicken:** Place the chicken breasts in a baking dish. Pour the teriyaki sauce over the chicken, ensuring it is evenly coated.
4. **Bake:** Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil, baste the chicken with the sauce, and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
5. **Garnish and Serve:** Remove the chicken from the oven and let it rest for 5 minutes. Sprinkle with sesame seeds and chopped green onions before serving.