Introduction
This easy baked teriyaki chicken recipe produces juicy, flavorful chicken in just minutes of active time. Boneless chicken thighs are brushed with a quick homemade teriyaki marinade, then baked until caramelized and sticky.
With just 5 main ingredients, you can have delicious teriyaki chicken ready in under an hour for quick weeknight meals. The tender chicken pairs perfectly with rice and sautéed veggies for a complete meal.
Read on for the full recipe, tips on making the best teriyaki sauce, and ideas for turning leftovers into fried rice or bowls.
Ingredients
- 3 lbs boneless, skinless chicken thighs
- 1⁄2 cup soy sauce
- 1⁄2 cup brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons cornstarch
Equipment
- Small bowl
- Whisk
- Baking sheet
- Parchment paper
- Brush or spoon for glazing
- Meat thermometer
Make the Teriyaki Marinade
- In a small bowl, whisk together the soy sauce, brown sugar, garlic, ginger, and cornstarch.
- Set aside 1/4 cup of the mixture to use later as a glaze.
Bake the Chicken
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Arrange chicken thighs in a single layer on the prepared baking sheet.
- Use a brush or spoon to coat chicken liberally on both sides with the teriyaki marinade.
- Bake for 15 minutes. Remove sheet from oven.
- Flip chicken pieces and brush again with the reserved 1/4 cup teriyaki glaze.
- Bake 10 more minutes until chicken is caramelized and juices run clear when pierced.
Storage
- Allow cooked teriyaki chicken to cool fully before refrigerating in an airtight container up to 4 days.
-Chicken can also be portioned into freezer bags and frozen up to 2-3 months.
Reheating Instructions
- Reheat leftover baked chicken in a 300oF oven or lightly sautéed in a skillet until warmed through to 165oF internal temperature.
- Take care not to overcook or chicken will dry out.
Serving Suggestions
- Serve over sushi rice with sautéed vegetables like bok choy or snap peas.
- Use in a bowl over rice with kimchi, soft egg, and sesame seeds.
- Enjoy in lettuce wraps or sandwiches with fresh veggies.
- Dice and add to fried rice or noodle stir fries.
Adapting the Marinade
- Use tamari instead of soy sauce for a gluten free option.
- Add sesame oil, rice vinegar or a pinch of red pepper flakes.
- Swap ginger for lemongrass or lime zest for more brightness.
- Use honey instead of brown sugar for extra stickiness.
- Add a splash of mirin or sake for authentic Japanese flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
Yield: 3 pounds chicken
Perfecting Homemade Teriyaki Sauce
The secret to great teriyaki lies in a balanced homemade sauce. Follow these tips:
- Use equal parts soy sauce and sweetener like sugar or honey. This creates the signature sweet-salty flavor.
- Add minced garlic and fresh ginger for aromatic flavor. Grating the ginger maximizes flavor.
- Whisk in just a bit of cornstarch to help the sauce cling and caramelize.
- Reserve a bit of sauce to brush on toward the end of cooking for stickiness.
- Simmering the sauce before baking infuses more flavor but isn’t required.
Cooking Methods for Teriyaki Chicken
While baking is quick and easy, you can also cook teriyaki chicken using:
- Grill – Gets nice charred flavor. Cook over direct high heat 3-4 minutes per side.
- Stovetop – Pan fry in batches until browned and cooked through, about 4 minutes per side.
- Broiler – Great way to caramelize sauce on chicken. Broil 4-5 minutes per side.
- Slow Cooker – Add chicken and sauce. Cook on low 4-6 hours until tender.
- Air Fryer – Spray with oil and air fry at 380°F 15-20 minutes, flipping halfway.
More Easy Asian Favorites
Teriyaki chicken and rice makes an easy meal, but you can quickly make other takeout dishes too:
- Ginger Chicken Stir Fry
- Vegetable or Shrimp Fried Rice
- Vegetable Lo Mein
- Beef and Broccoli
- Cashew Chicken
- Korean Bulgogi Beef
With simple sauces and components you can recreate many classic Asian flavors easily at home.
