Best Baked Teriyaki Chicken Recipe | Easy and Delicious
Baked Teriyaki Chicken is a delectable dish that combines tender chicken thighs with a sweet and savory homemade teriyaki sauce. This recipe is a favorite in many households due to its simplicity and rich flavor. Whether you’re cooking for a family dinner or hosting a larger gathering, this dish is sure to impress.
Table of Contents
The Best Baked Teriyaki Chicken Recipe
Notes on Ingredients
The magic of this recipe lies in its carefully selected ingredients. Each element plays a vital role in creating the perfect balance of flavors:
- White Sugar: Adds sweetness to the teriyaki sauce.
- Soy Sauce: Provides the essential umami taste.
- Cider Vinegar: Gives a slight tanginess that complements the sweetness.
- Cornstarch and Cold Water: Used to thicken the sauce.
- Garlic and Ground Ginger: Infuse the sauce with aromatic notes.
- Ground Black Pepper: Adds a hint of spice.
- Boneless, Skinless Chicken Thighs: The star of the dish, offering juicy and tender meat.
How to Make Baked Teriyaki Chicken
- Preheat the Oven: Start by preheating your oven to 425 degrees F (220 degrees C). Lightly grease a 9×13-inch baking dish.
- Prepare the Teriyaki Sauce: In a small saucepan, combine the sugar, soy sauce, cider vinegar, cornstarch, cold water, minced garlic, ground ginger, and black pepper. Cook over low heat, stirring frequently until the sauce thickens and bubbles, approximately 3 to 5 minutes. Remove from heat.
- Prep the Chicken: Place the chicken thighs in the prepared baking dish. Brush both sides with the teriyaki sauce, reserving some for basting.
- Bake the Chicken: Bake in the preheated oven for 30 minutes. Flip the chicken and brush with more sauce. Continue baking, basting every 10 minutes, for an additional 20 to 30 minutes, until the chicken is no longer pink and the juices run clear.
- Serve: Serve the chicken hot, garnished with any remaining sauce. Enjoy the sticky, flavorful delight!
How to Serve Baked Teriyaki Chicken
Baked Teriyaki Chicken pairs wonderfully with steamed white rice or brown rice. For a complete meal, add a side of steamed vegetables like broccoli or green beans. Garnish with sesame seeds and chopped green onions for an extra touch of flavor and visual appeal.
How to Store Baked Teriyaki Chicken
To store leftovers, let the chicken cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, freeze the chicken in a freezer-safe container for up to 3 months. Reheat in the oven or microwave until heated through.
Nutrition information
| Nutrient | Amount per serving | % Daily Value* |
|---|---|---|
| Calories | 346.92 kcal | 17% |
| Total Fat | 8.93 g | 13% |
| Saturated Fat | 2.38 g | 12% |
| Trans Fat | 0.04 g | – |
| Monounsaturated Fat | 3.24 g | – |
| Polyunsaturated Fat | 2.04 g | – |
| Cholesterol | 203.04 mg | 68% |
| Carbs | 19.41 g | 7% |
| Sugars | 17.04 g | 19% |
| Fiber | 0.24 g | 1% |
| Protein | 44.75 g | 90% |
| Sodium | 1390.36 mg | 70% |
| Potassium | 580.67 mg | 17% |
| Iron | 2.34 mg | 17% |
| Zinc | 3.52 mg | 35% |
| Phosphorus | 429.3 mg | 61% |
| Vitamin A | 15.74 mcg | 2% |
| Vitamin C | 0.16 mg | 0% |
| Thiamin B1 | 0.2 mg | 19% |
| Riboflavin B2 | 0.46 mg | 33% |
| Niacin B3 | 12.86 mg | 80% |
| Vitamin B6 | 1.02 mg | 73% |
| Folic Acid B9 | 12.51 mcg | 6% |
| Vitamin B12 | 1.32 mcg | 53% |
| Vitamin D | 0.05 mcg | 1% |
| Vitamin E | 0.39 mg | 3% |
| Vitamin K | 6.43 mcg | 9% |
| Calcium | 21.76 mg | 3% |
| Magnesium | 59.31 mg | 16% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Baked Teriyaki Chicken
Can I use chicken breasts instead of thighs?
Yes, chicken breasts can be used, but they may require less cooking time to prevent drying out.
Can I make the sauce ahead of time?
Absolutely! The teriyaki sauce can be made ahead and stored in the refrigerator for up to a week.
What can I serve with Baked Teriyaki Chicken?
Steamed rice, quinoa, or stir-fried vegetables are excellent side options.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165 degrees F (74 degrees C) and the juices run clear.
The Best Baked Teriyaki Chicken Recipe
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
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
- Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.
- Bake in the preheated oven for 30 minutes.
- Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
- Serve hot and enjoy!
Enjoy your flavorful and perfectly glazed Baked Teriyaki Chicken, a dish that brings the essence of Asian cuisine to your table with ease and deliciousness!
