When that food court teaser of a sample just won’t cut it anymore, it’s Baked Teriyaki Chicken at home for the win. Don’t worry — it’s way easier than you think, and you find nothing intimidating about this ingredient list!
This easy chicken recipe features boneless, skinless chicken thighs baked in a savory, sticky-sweet, 6-minute teriyaki sauce! Serve it with fluffy white rice and steamed broccoli for a simple weeknight dinner win!
WHAT IS TERIYAKI SAUCE?
Teriyaki is more than a sauce, it’s a cooking technique that originated in Japan, and it’s been around since the 17th century.
The cooking method can be applied to almost any protein — fish, pork, chicken, beef — you name it. The meat is marinated in a sauce often made of soy sauce, mirin, and sugar. Then, it is either broiled or grilled. This is what puts the yaki in the word teriyaki; yaki means to grill or broil in Japanese.
Throughout the cooking process, the protein is also basted with the same sauce, causing the meat to come out with a lustery sheen to it. This is where the teri in teriyaki comes from; teri means luster in Japanese.
(AMERICANIZED) TERIYAKI SAUCE IS STICKY, SWEET…AND WE LOVE IT.
Teriyaki sauce has undergone an American transformation, and that Teriyaki Chicken your sampling in the mall isn’t the same Teriyaki Chicken their serving up in Japan. Like, at all.
None-the-less, it’s what we Americans know and love, and it’s precisely the type of teriyaki chicken recipe you’ll find here today. The kind with a sticky-sweet, salty coating, and it’s made with familiar ingredients like brown sugar and soy sauce.
EASY BAKED TERIYAKI CHICKEN RECIPE
This Baked Teriyaki Chicken recipe is extremely easy to make. It comes together with a quick and easy homemade teriyaki sauce, chicken thighs, and a casserole dish!
WHAT YOU’LL NEED FOR THE TERIYAKI SAUCE:
- Soy Sauce | Soy sauce is a key ingredient in teriyaki sauce. If you happen to have a gluten allergy, feel free to sub in liquid or coconut aminos, however, you’ll need to adjust the quantity as the latter options are going to be much more concentrated and saltier.
- Brown Sugar | You can use light or dark brown sugar for this recipe. Whatever you have on hand will work great!
- Rice Wine Vinegar | This particular vinegar is easy to find at the grocery store. It will be on the aisle with the Asian ingredients. As far as vinegar goes, this one is mild and slightly sweet in flavor. You can count on it to both brighten up your Baked Teriyaki Chicken and add just the right amount of acidity to the dish!
- Seasoning |Garlic powder and ground ginger are the only two spices you’ll need for making this easy teriyaki sauce from scratch!
- Cornstarch | This serves as the thickener for the sauce and gives it that perfectly sticky-sweet consistency!
WHAT YOU’LL NEED FOR THE CHICKEN:
- Chicken | Boneless, skinless chicken thighs work perfectly for making Baked Teriyaki Chicken. They stay nice and juicy while baking in the oven, and they slice up beautifully to serve them stir-fry-style over a heaping pile of rice! If you’d like to use chicken breasts instead, keep scrolling! We’ve got instructions for that too.
- Seasoning | The seasoning mix for the chicken is simple! You’ll need Kosher salt, pepper, garlic powder, and ground ginger.
HOW TO BAKE TERIYAKI CHICKEN THIGHS
- Boil Sauce Ingredients – Add soy sauce, brown sugar, rice wine vinegar, ground ginger, and garlic powder to a saucepan over medium-high heat and bring to a boil.
- Add Slurry – Whisk cornstarch with water, add it to the saucepan, and simmer for a few minutes, just until slightly thickened.
- Prep the Chicken – Pat the chicken thighs dry with a paper towel and place them in a greased 9×13″ casserole dish. Season them with salt, pepper, garlic powder, and ginger, and rub all over to adhere on both sides.
- Bake – Bake the chicken at 375°F for 25-30 minutes, just until the chicken is cooked through.
- Garnish and Serve – If desired, garnish your Baked Teriyaki Chicken with a sprinkle of sliced green onions and sesame seeds. Serve over fluffy white rice, and enjoy!
CAN I USE CHICKEN BREASTS INSTEAD?
Yes! If you prefer to make Baked Teriyaki Chicken with breasts instead of thighs, simply swap the two out and bake the breasts for 30-35 minutes, or until the chicken is fully cooked through. Turn the chicken breasts half-way through the baking process so each side can take a turn, soaking up all that yummy teriyaki sauce flavor!
4 MORE ASIAN DINNERS YOU’LL LOVE
An easy recipe for Baked Teriyaki Chicken made with boneless thighs baked in a savory, sticky-sweet, 6-minute teriyaki sauce!
- 3/4 cup soy sauce
- 1/2 cup lightly packed brown sugar
- 2 1/2 tablespoons rice wine vinegar
- 1 teaspoon ground ginger, separated
- 3/4 teaspoon garlic powder, separated
- 1 tablespoon cornstarch
- 6 boneless, skinless chicken thighs
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup sliced green onions (optional)
- 1 teaspoon sesame seeds (optional)
Preheat the oven to 375°F and have ready a greased 9x13" pan.
Add the soy sauce, brown sugar, rice wine vinegar, 1/2 teaspoon ginger, and 1/2 teaspoon garlic powder to a small saucepan over medium-high heat. Stir and bring the mixture to a boil.
In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Pour it into the sauce and stir. Allow it to simmer and slightly thicken, 2-3 minutes, stirring occasionally.
Pat the chicken thighs dry with paper towels, and place them in the prepared casserole dish. Sprinkle evenly with the salt, pepper, 1/2 teaspoon ginger, and 1/4 teaspoon garlic powder. Rub all over to adhere.
Pour the sauce over the top. Bake for 25-30 minutes, until the chicken is cooked through.
If desired, once the chicken is cool enough to handle, slice it into thin strips, cutting against the grain. Add it back to the casserole dish and toss to coat. Top with sliced green onions and sesame seeds, serve with fluffy white rice, serve, and enjoy!