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Teriyaki Chicken

A simple and flavorful Baked Teriyaki Chicken recipe that's easy to prepare and sure to impress, featuring a sticky glaze of soy sauce, brown sugar, and garlic.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Teriyaki Sauce
  • 1 cup soy sauce Use low-sodium if desired
  • 1 cup water
  • 2 tablespoons brown sugar Adjust based on sweetness preference
  • 2 cloves garlic, smashed
  • 1 tablespoon ginger paste Fresh grated ginger can also be used
  • 1 tablespoon rice vinegar Optional, for added tang
For the Chicken
  • 4 pieces boneless chicken thighs or breasts Can use bone-in pieces, adjust baking time

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a bowl, whisk together soy sauce, water, brown sugar, smashed garlic, ginger paste, and rice vinegar.
  3. Pour the sauce over the chicken pieces in a baking dish.
Baking
  1. Line the baking dish with foil for easier cleanup.
  2. Bake the chicken for about 25 minutes, flipping halfway through.
  3. Make sure the internal temperature reaches 165°F (75°C).
  4. For extra flavor, broil for 2-3 minutes at the end to caramelize the sauce.

Notes

Serve with steamed rice and sautéed veggies. Leftover chicken can be shredded for lettuce wraps. Use coconut aminos or tamari for a soy-free option.