Baked Teriyaki Chicken

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Golden, juicy chicken glazed in a rich, glossy teriyaki sauce is the kind of weeknight magic that keeps everyone coming back for more. This Baked Teriyaki Chicken recipe combines the savory-sweet flavor of Japanese-style sauce with the ease of oven cooking, making it a go-to dish for both busy weeknights and cozy weekend meals. Tender chicken thighs are baked until perfectly caramelized, then basted with a homemade teriyaki glaze that sticks in all the right ways.

What makes this dish so irresistible is the beautiful balance of ingredients. The soy-based sauce is infused with ginger, garlic, brown sugar, and a touch of vinegar, creating a depth of flavor that coats the chicken like a dream. It’s comfort food with an international twist, served best over fluffy white rice or alongside steamed vegetables for a nourishing plate.

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Why You’ll Love This Baked Teriyaki Chicken

• Effortless Cooking: No need to hover over a pan; the oven does the work.
• Rich Flavors: Homemade teriyaki sauce packs a punch with every bite.
• Meal Prep Friendly: Makes great leftovers and works wonderfully in lunch bowls.
• Customizable: Use chicken thighs, breasts, or even tofu for a flexible dinner idea.
• Family Approved: Sweet, savory, and sticky — kids and adults alike will enjoy it.

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Preparation Phase & Tools to Use

To bring out the best in your Baked Teriyaki Chicken, having the right tools makes all the difference:

• Baking Dish or Casserole Pan: Essential for even heat distribution and caramelization.
• Small Saucepan: For simmering the homemade teriyaki sauce until thick and glossy.
• Whisk: Crucial to prevent clumps when combining ingredients for the sauce.
• Measuring Cups and Spoons: Precision matters in achieving the perfect sauce balance.
• Basting Brush or Spoon: Helps glaze the chicken with the teriyaki sauce for that shiny, sticky finish.

Keep these essentials on hand, and you’ll breeze through the prep with confidence.

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Ingredients for the Baked Teriyaki Chicken

• Boneless Skinless Chicken Thighs – They remain juicy through baking and absorb the sauce beautifully.
• Soy Sauce – The salty umami base for the teriyaki flavor.
• Brown Sugar – Adds a deep caramel sweetness that balances the saltiness.
• Garlic (minced) – For aromatic depth and warm spice.
• Ginger (fresh or ground) – Gives a zesty, peppery kick that enhances authenticity.
• Rice Vinegar – Provides brightness and helps tenderize the chicken.
• Sesame Oil – Adds nuttiness and an Asian flavor depth.
• Cornstarch & Water Slurry – Thickens the sauce to that perfect glaze.
• Toasted Sesame Seeds & Chopped Green Onions – For garnish and texture.

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How To Make the Baked Teriyaki Chicken

Step 1: Prep the Chicken

Preheat your oven to 400°F (200°C). Place the chicken thighs in a baking dish in a single layer, lightly seasoned with salt and pepper.

Step 2: Make the Teriyaki Sauce

In a small saucepan over medium heat, combine soy sauce, brown sugar, minced garlic, ginger, rice vinegar, and sesame oil. Stir until the sugar dissolves and the mixture begins to bubble.

Step 3: Thicken the Sauce

Whisk together the cornstarch and water in a small bowl, then pour into the saucepan. Stir and simmer until the sauce thickens to a glossy glaze.

Step 4: Bake the Chicken

Pour half of the teriyaki sauce over the chicken. Bake uncovered for 25–30 minutes, or until the chicken is cooked through.

Step 5: Glaze and Finish

Remove the chicken from the oven, brush with the remaining sauce, and broil for 2–3 minutes until the tops are sticky and slightly charred. Sprinkle with sesame seeds and green onions before serving.

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Serving and Storing This Sticky Favorite

Serve your Baked Teriyaki Chicken hot over steamed jasmine or sushi rice, soaking up every bit of that glossy sauce. It also pairs beautifully with stir-fried vegetables, roasted broccoli, or a crisp cucumber salad for balance.

For storing, place leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven with a splash of water or extra sauce to maintain moisture. This dish also freezes well — just be sure to separate the rice from the chicken for best results.

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Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts are leaner and can dry out quicker. Reduce the bake time slightly and baste often.

Is the sauce too sweet?

You can adjust the sweetness by reducing the brown sugar or increasing the vinegar slightly for more tang.

Can I make the sauce ahead of time?

Absolutely! The sauce can be made up to a week ahead and stored in a sealed jar in the fridge.

Can I make this gluten-free?

Use tamari or a certified gluten-free soy sauce and double-check the cornstarch brand.

How can I add heat to this recipe?

Stir in a teaspoon of sriracha or crushed red pepper flakes to the sauce for a spicy kick.

Can I grill instead of bake?

Yes, grill the chicken and brush with sauce in the last few minutes of cooking to prevent burning.

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Want More Chicken Dinner Ideas?

If this sticky-sweet Baked Teriyaki Chicken won you over, you’ll definitely want to check out these flavorful meals:

• Golden Crispy Chicken with Parmesan Mushroom Sauce for a comforting twist.
• Cheesy Garlic Chicken Wraps if you’re craving something easy and cheesy.
• Tzatziki Chicken Veggie Naan Pizza for a Mediterranean flair.
• Bang Bang Chicken Recipe to spice things up with a creamy heat.
• Honey Pepper Chicken Mac and Cheese for the ultimate fusion comfort meal.

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Let me know in the comments how your Baked Teriyaki Chicken turned out. Did you tweak the sauce? Try it with tofu? I’d love to hear your version! Questions welcome too — let’s inspire each other to cook better, one bite at a time.

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