Baked Teriyaki Chicken has always been my last-minute dinner hero. You ever get home, super tired, craving something bold and a little sweet (but not, like, dessert-sweet)? That’s exactly when this recipe slides into your brain. You only need a few simple things—plus, cleanup’s easy and you’ll look like you made a five-star restaurant meal, trust me. Oh, and if you ever get stuck for side dish ideas, my favorite tips are on this page about quick chicken meals or even over here in the easiest dinner recipes (both worth a peek).
What Is Teriyaki Chicken?
Let’s not get too fancy. Teriyaki chicken is just chicken slathered in that sticky, glazy sauce you probably love from your favorite takeout spot. Classic teriyaki is all about a mix of soy sauce, a touch of brown sugar (sometimes honey), garlic, ginger, and a bit of mirin or rice vinegar if you want to go the extra mile. You bake it, grill it, or toss it in a pan—either way, you get juicy chicken that’s sweet, a little salty, kinda tangy.
I started making baked teriyaki chicken after getting tired (like, really bored) of spending too much on delivery. Homemade? So much better! And let me just say: nobody’s ever complained when this hit the table for dinner. You get a flavor punch without needing some intimidating pantry of ingredients. Plus, it feels totally doable—no chef hat needed.
I’ve tested at least five versions before finding my “keeper” recipe. This one balances sweetness and umami, doesn’t dry out, and honestly, works with thighs, breasts, or whatever you grab on sale at the store. Trust your gut (and taste buds) on adjusting the sauce. That’s part of the fun.
“I followed your recipe and my picky teenagers went for seconds. That never happens! Now it’s part of our monthly meal plan.”
How to Make Teriyaki Chicken
Okay, if you’ve got 30 minutes and the ingredients on hand, you’re set. Here’s my real-life, not-fussy way:
First, whisk together your teriyaki sauce. I do equal parts soy sauce and water, about a tablespoon or two of brown sugar, smashed garlic, a squeeze of ginger paste, and (if I have it) a splash of rice vinegar. Pour over the chicken pieces in a baking dish. Don’t stress if the sauce seems thin—it thickens as it bakes.
Pop it into a hot oven (400°F is perfect). I always line my dish with foil. Sauce cleanup is a pain otherwise. Bake, flipping pieces halfway, for about 25 minutes. By the end? Glossy, caramelized edges, and that smell might make your neighbors jealous.
Sometimes I’ll toss in green onions or a sprinkle of sesame seeds at the end—nice little upgrade but absolutely not required.
And for a bonus, save extra sauce to drizzle over your sides. It’s the detail that makes people think you secretly went to culinary school.
How Long to Bake Teriyaki Chicken
Wanna know the truth? The clock matters, but so does the cut of chicken.
- Boneless thighs? Around 25 minutes.
- Chicken breasts? Try not to overbake, so check after 20 minutes.
- Drumsticks or bone-in pieces? Closer to 30 or even 35 minutes.
Double-check the thickest bit with a thermometer (165°F is your magic number). If you don’t have a thermometer, slice into one piece. Any pink? Give it a few more minutes. The sauce bubbling and getting sticky is a good sign, but don’t let it go so long it burns.
Pro tip: If your sauce looks runny with a few minutes to go, blast it under the broiler for 2-3 minutes. Game changer for caramelized bits.
There’s nothing worse than dry, overcooked chicken—so don’t take your eyes off it during the last stretch.
What to Serve With Teriyaki Chicken
Honestly, you can wing it (pun totally intended). But here’s my go-to lineup:
- Steamed rice (white, brown, jasmine, whatever’s in your pantry)
- Simple sautéed veggies like broccoli or snap peas
- A green salad with sesame dressing for crunch
- Roasted sweet potatoes if you want extra sweetness
Leftovers? Shred the chicken and stuff it in lettuce wraps for an amazing lunch the next day.
Call me basic, but a pile of sticky rice soaking up leftover sauce? That’s what I call comfort food paradise.
Nutrition Facts (per serving)
Alright, I know not everyone wants numbers, but some folks do (so here we go). Baked Teriyaki Chicken is decently light if you don’t drown it in extra sauce. For one regular serving, you’re looking at about:
Calories: 220 (give or take)
Protein: A solid 26 grams (winning)
Fat: About 6-7 grams (skin off will cut that down)
Sugar: 5-7 grams, depending on your sauce tweaks
Sodium: Yep, there’s salt, but use low-sodium soy sauce to dial it back
Feel free to tweak the sauce or use chicken breasts if you’re on a lean kick. Either way, it mostly fits a healthy weeknight slot.
Common Questions
Q: Can I make this ahead?
Absolutely. Bake as normal, let cool, and stash leftovers in the fridge for up to three days. It reheats in the microwave just fine.
Q: Can I freeze baked teriyaki chicken?
Yep! Let it cool and pop into freezer bags. Thaw overnight in the fridge, then warm gently in the oven or microwave.
Q: Is there a good substitute for soy sauce?
Try coconut aminos or tamari. Both give you that salty-umami vibe, but they’re either gluten-free or soy-free.
Q: What veggies mix best with teriyaki?
Broccoli, carrots, snap peas, or even stir-fried bell peppers. Anything fast-cooking is your best bet.
Q: How do I thicken teriyaki sauce?
Mix a teaspoon of cornstarch with a splash of cold water, then stir it into your sauce before baking. Thickens it up perfectly.
Ready to Bake? You’ve Got This
So, Baked Teriyaki Chicken basically checks every box for busy weeknights. Easy? Yes. Satisfying? Definitely. Foolproof? Almost—let’s not tempt fate, but you’re set if you follow these tips. Wanna go deeper? The Best Ever Baked Teriyaki Chicken – Creme De La Crumb has some cool extra tricks, and check out this Baked Teriyaki Chicken Recipe too. Go on, give it a shot and impress yourself (and everyone around you). No reservations needed, just a little pantry magic and an oven.
Teriyaki Chicken
Ingredients
Method
- Preheat your oven to 400°F (200°C).
- In a bowl, whisk together soy sauce, water, brown sugar, smashed garlic, ginger paste, and rice vinegar.
- Pour the sauce over the chicken pieces in a baking dish.
- Line the baking dish with foil for easier cleanup.
- Bake the chicken for about 25 minutes, flipping halfway through.
- Make sure the internal temperature reaches 165°F (75°C).
- For extra flavor, broil for 2-3 minutes at the end to caramelize the sauce.
