Baked Teriyaki Chicken Recipe

Baked Teriyaki Chicken is one of those easy dinners that always works.

It has sweet and savory flavor, tender chicken, and a simple homemade sauce that thickens right on the stove.

I like making this on weeknights when I need something reliable that the whole family will eat.

It bakes in one dish and does not require much hands on time.

In my small Raleigh kitchen, that kind of recipe is always welcome.

Why You’ll Love This Baked Teriyaki Chicken Recipe?

1. Made with simple pantry ingredients.
2. Bakes in one dish for easy cleanup.
3. Sweet and savory flavor everyone enjoys.
4. Great for meal prep.
5. Delicious served with rice or vegetables.
6. Leftovers reheat beautifully.

What Kind of Chicken Should I Use?

This recipe uses boneless, skinless chicken thighs. I love thighs because they stay tender and juicy in the oven. They are forgiving and hard to overcook.

If you prefer chicken breasts, you can use them. Just keep an eye on the cooking time since they can dry out more quickly.

Make sure the pieces are similar in size so they cook evenly.

Options for Substitutes

• Brown sugar can replace white sugar for a deeper flavor.
• Rice vinegar can be used instead of cider vinegar.
• Fresh grated ginger works in place of ground ginger.
• Low sodium soy sauce can be used if you want less salt.
• Chicken breasts instead of thighs, just adjust cooking time.

Watch Out for These Mistakes While Cooking

1. Do not skip thickening the sauce on the stove first. This helps it coat the chicken nicely.
2. Baste the chicken as it bakes. This builds flavor and keeps it moist.
3. Make sure the chicken is cooked through before serving. The juices should run clear and the center should not be pink.
4. If the sauce starts to darken too quickly, loosely cover the dish with foil.

What to Serve With Baked Teriyaki Chicken?

This chicken pairs well with:

• Steamed white or brown rice
• Stir fried vegetables
• Roasted broccoli
• Simple cucumber salad

It also tastes great sliced and added to rice bowls.

Storage Instructions

1. Let the chicken cool before storing.
2. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
3. Reheat in the microwave or in the oven until warmed through. Add a spoonful of extra sauce if needed to keep it moist.
4. You can freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

How To Make Baked Teriyaki Chicken?

Ingredients

• ½ cup white sugar
• ½ cup soy sauce
• ¼ cup cider vinegar
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 clove garlic, minced
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 12 boneless, skinless chicken thighs

Instructions

Step 1:
Preheat your oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking dish.

Step 2:
In a small saucepan over low heat, combine the white sugar, soy sauce, cider vinegar, cornstarch, cold water, minced garlic, ground ginger, and black pepper. Stir frequently and let the mixture simmer for 3 to 5 minutes, until it thickens and begins to bubble. Remove from heat.

Step 3:
Place the chicken thighs in the prepared baking dish. Brush both sides of each piece with the teriyaki sauce. Save any extra sauce for later basting.

Step 4:
Bake for 30 minutes.

Step 5:
Flip the chicken and brush again with sauce. Continue baking for another 20 to 30 minutes. Baste with the remaining sauce every 10 minutes, until the chicken is fully cooked and the juices run clear.

Step 6:
Serve hot.

Baked Teriyaki Chicken Recipe

Baked Teriyaki Chicken is tender chicken thighs coated in a homemade sweet and savory sauce and baked until juicy.

It is simple to prepare and perfect for busy weeknights.

Serve it with rice and vegetables for a comforting and complete meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Calories: 272

Ingredients Method

Ingredients

  

• ½ cup white sugar
• ½ cup soy sauce
• ¼ cup cider vinegar
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 clove garlic minced
• ½ teaspoon ground ginger
• ¼ teaspoon ground black pepper
• 12 boneless skinless chicken thighs

Method

 

1. Preheat your oven to 425 degrees F (220 degrees C). Lightly grease a 9×13 inch baking dish.
2. In a small saucepan over low heat, combine the white sugar, soy sauce, cider vinegar, cornstarch, cold water, minced garlic, ground ginger, and black pepper. Stir frequently and let the mixture simmer for 3 to 5 minutes, until it thickens and begins to bubble. Remove from heat.
3. Place the chicken thighs in the prepared baking dish. Brush both sides of each piece with the teriyaki sauce. Save any extra sauce for later basting.
4. Bake for 30 minutes.
5. Flip the chicken and brush again with sauce. Continue baking for another 20 to 30 minutes. Baste with the remaining sauce every 10 minutes, until the chicken is fully cooked and the juices run clear.
6. Serve hot.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Emma Parker

I’m Emma Parker, the writer and founder behind Emma’s Home Guide. This blog was created to share practical ideas, honest experiences, and helpful guidance for everyday living. My goal is to make home life feel easier, warmer, and more enjoyable, without pressure or perfection.