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Baked Teriyaki Chicken

Savory Baked Teriyaki Chicken – Your New Weeknight Favorite

Baked Teriyaki Chicken is a perfect weeknight dish combining sweet and tangy flavors in a quick, easy recipe.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Teriyaki Sauce
  • 0.5 cups Soy Sauce Substitute with tamari for gluten-free option.
  • 0.25 cups Mirin Replace with a mix of water and sugar if needed.
  • 0.25 cups Brown Sugar Coconut sugar can be used for a healthier touch.
  • 2 tablespoons Honey Agave syrup makes a great vegan alternative.
  • 2 tablespoons Rice Vinegar Apple cider vinegar can be a substitute.
  • 1 tablespoons Sesame Oil Regular oil can substitute but alters the flavor.
  • 2 cloves Garlic (minced) Garlic powder can replace fresh in a pinch.
  • 1 tablespoon Ginger (freshly grated) Ground ginger is a substitute, though less potent.
  • 1 tablespoon Cornstarch Arrowroot starch may also work well for a similar effect.
For the Chicken
  • 2 pounds Boneless Skinless Chicken Thighs Preferred cut for juiciness.
For Serving
  • 4 cups Steamed White Rice Quinoa or cauliflower rice are excellent low-carb alternatives.
  • 2 tablespoons Green Onions (chopped) Chives can work as an alternative.
  • 1 tablespoons Sesame Seeds (optional) Can omit for simplicity.

Equipment

  • Oven
  • Saucepan
  • Baking Dish
  • whisk
  • Measuring Cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions for Baked Teriyaki Chicken
  1. Preheat your oven to 400°F (200°C) and prepare your baking dish by lightly greasing it or lining it with parchment paper.
  2. In a saucepan over medium heat, combine soy sauce, mirin, brown sugar, honey, rice vinegar, sesame oil, minced garlic, and freshly grated ginger. Stir until sugar dissolves and let it simmer for about 5 minutes.
  3. Create a cornstarch slurry by mixing cornstarch with a little water, whisk into the simmering sauce, and continue to cook for another 1-2 minutes until it thickens.
  4. Pat dry the chicken thighs and arrange them in the prepared baking dish. Spoon teriyaki sauce over each piece, reserving some to baste later.
  5. Bake the chicken for 25-30 minutes. Baste with reserved sauce halfway through.
  6. Once cooked, let the chicken rest for 5 minutes. Serve over rice, garnished with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 1gSugar: 10gVitamin C: 2mgCalcium: 2mgIron: 8mg

Notes

Ensure that the teriyaki sauce coats the back of a spoon for the best texture. Baste chicken halfway through for enhanced flavor.

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