Baked Teriyaki Chicken Recipe

➤ What Is Baked Teriyaki Chicken Recipe?

Baked Teriyaki Chicken is a healthier, oven-baked version of the beloved Japanese-inspired dish that delivers all the sweet and savory flavors of traditional teriyaki without the need for constant stirring, oil splattering, or the risk of burning that comes with stovetop cooking methods.

This recipe features tender chicken pieces coated in a glossy, caramelized teriyaki sauce that becomes beautifully sticky and golden in the oven, developing layers of concentrated flavor that are simply impossible to achieve through other cooking methods.

The baking method allows the sauce to reduce and concentrate naturally, creating complex flavor profiles that penetrate the chicken while developing a gorgeous lacquered exterior that glistens like something you’d find in the finest Japanese restaurants.

Unlike stovetop versions that require constant attention and stirring, this hands-off approach ensures even cooking throughout every piece of chicken and prevents the frustrating problem of sauce burning or sticking to the pan.

The result is incredibly juicy, flavorful chicken with that signature teriyaki glaze that creates the perfect balance of sweet, salty, and umami flavors that everyone craves, while the oven’s gentle, consistent heat ensures the chicken stays tender and moist from edge to center.

➤ Why You’ll Love This Baked Teriyaki Chicken Recipe

•Hands-Off Cooking: I love how I can just pop this in the oven and let it do all the work while I prepare sides or relax
•Healthier Option: I appreciate that baking requires no additional oil, making it lighter than traditional pan-fried teriyaki chicken
•Perfect Glaze Every Time: I find the oven method creates the most beautiful, evenly caramelized glaze without any risk of burning
•Family-Friendly: I’ve never met anyone who doesn’t love this recipe – it’s mild enough for kids but flavorful enough for adults
•Meal Prep Superstar: I often make double batches because it reheats beautifully and makes amazing leftovers for lunch bowls
•One-Pan Wonder: I can add vegetables to the same pan during the last 20 minutes for a complete meal with minimal cleanup
•Foolproof Results: I’ve made this dozens of times and it turns out perfectly every single time, even when I’m distracted

➤ Baked Teriyaki Chicken Recipe Ingredients

For the teriyaki sauce:

•1/2 cup soy sauce (low-sodium preferred)
•1/4 cup mirin (or substitute with 1/4 cup rice wine + 1 tablespoon sugar)
•1/4 cup brown sugar, packed
•2 tablespoons honey
•2 tablespoons rice vinegar
•1 tablespoon cornstarch mixed with 2 tablespoons cold water

For the aromatics:

•4 cloves garlic, minced
•2 tablespoons fresh ginger, grated
•2 green onions, chopped (whites and greens separated)
•1 teaspoon sesame oil

For the chicken:

•2-3 pounds chicken thighs or breasts, cut into bite-sized pieces
•1 tablespoon vegetable oil
•1/2 teaspoon salt
•1/4 teaspoon black pepper
•2 tablespoons sesame seeds for garnish
•2 green onions, sliced for garnish

➤ How to Make Baked Teriyaki Chicken Recipe

1 • Prepare the oven and pan:

•Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
•Lightly grease the parchment paper to prevent sticking during caramelization.

2 • Make the teriyaki sauce:

•In a medium saucepan, whisk together soy sauce, mirin, brown sugar, honey, and rice vinegar.
•Add minced garlic, grated ginger, and white parts of green onions to the mixture.

3 • Cook the sauce base:

•Bring sauce mixture to a simmer over medium heat, stirring constantly until sugar dissolves.
•Simmer for 3-4 minutes to allow flavors to meld and sauce to slightly reduce.

4 • Thicken the sauce:

•Stir the cornstarch slurry to recombine, then slowly whisk it into the simmering sauce.
•Continue cooking for 1-2 minutes until the sauce thickens enough to coat the back of a spoon.
•Remove from heat and stir in sesame oil.

5 • Prepare the chicken:

•Pat chicken pieces completely dry with paper towels for better browning.
•Season chicken with salt and pepper, then drizzle with vegetable oil.
•Toss to coat evenly and arrange in a single layer on the prepared baking sheet.

6 • Initial baking:

•Bake chicken for 15 minutes to partially cook and develop some browning.
•Remove from oven and brush generously with half of the teriyaki sauce.

7 • Continue baking with sauce:

•Return to oven and bake for another 10-15 minutes until chicken is nearly cooked through.
•Remove and brush with remaining sauce, ensuring all pieces are well coated.

8 • Final caramelization:

•Bake for the final 5-10 minutes until the sauce is caramelized and the chicken reaches an internal temperature of 165°F.
•Watch carefully during the last few minutes to prevent burning – sauce should be glossy and sticky.

9 • Rest and garnish:

•Let chicken rest for 5 minutes to allow sauce to set and juices to redistribute.
•Sprinkle with sesame seeds and sliced green onions before serving.

➤ Baked Teriyaki Chicken Recipe Tips & Variations

• Sauce consistency: Thin, thick sauce with water or broth; simmer thin sauce longer to concentrate flavors
• Chicken selection: Thighs stay more tender due to higher fat content; breasts work, but watch timing carefully
• Vegetable addition: Add broccoli, bell peppers, snap peas, or carrots during last 20 minutes for a complete meal
• Make-ahead sauce: Prepare sauce up to 3 days ahead – flavors improve as ingredients meld together
• Flavor variations: Add red pepper flakes for heat, pineapple juice for sweetness, or rice wine for depth
• Perfect glaze: Brush sauce multiple times during final baking for gorgeous, glossy, golden-brown layers

➤ Beef Jerky Recipe Serving Suggestions

• Rice bowl base: Serve over steamed rice with broccoli and carrots for a colorful, nutritious meal
• Bowl station: Set up DIY station with rice, edamame, cucumbers, shredded carrots, and avocado slices
• Noodle pairing: Serve over lo mein or rice noodles tossed with sesame oil and soy sauce
• Asian feast: Include vegetable fried rice or steamed dumplings for an impressive dinner spread
• Meal prep: Perfect for bento boxes – maintains appearance and flavor after refrigeration
Baked Teriyaki Chicken Recipe Storage Instructions

If you enjoy this Baked Teriyaki Chicken Recipe, you’ll also love our Asian Chicken Marinade Recipe for incredible grilled and stir-fried chicken with complex Asian flavors!

➤ Beef Jerky Recipe Storage Instructions

• Fresh sauce: Store homemade teriyaki sauce in the refrigerator for up to 1 week in an airtight container.
• Cooked chicken: Keep leftovers refrigerated for up to 4 days in sealed containers
• Freezer storage: Cooked teriyaki chicken freezes well for up to 3 months – thaw overnight before reheating
• Reheating tips: Reheat gently in microwave or oven at 350°F until heated through, adding a splash of water if needed

➤ Baked Teriyaki Chicken Recipe FAQs

Q: Can I use chicken breasts instead of thighs?

⤷ A: Absolutely! Just reduce cooking time by 5-10 minutes and watch carefully to prevent drying out.

Q: What if I don’t have mirin?

⤷ A: Mix equal parts rice wine vinegar and sugar, or use dry sherry with a pinch of sugar as excellent substitutes.

Q: Can I make this without cornstarch?

⤷ A: Yes, but the sauce won’t be as thick – just simmer longer to reduce naturally for better consistency.

Q: How do I prevent the sauce from burning?

⤷ A: Keep temperature at 425°F maximum and watch carefully during final minutes – cover with foil if browning too quickly.

Q: Can I double this recipe?

⤷ A: Definitely! Use two baking sheets to avoid overcrowding, which prevents proper caramelization.

Q: Why isn’t my teriyaki sauce getting thick enough?

⤷ A: Ensure your cornstarch slurry is well-mixed and add it slowly while whisking – simmer longer if still thin.