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Baked Teriyaki Chicken Recipe
If you're looking for a dish that will make everyone rush to the dinner table, this Baked Teriyaki Chicken is the perfect choice. With simple ingredients that you likely already have in your kitchen, this recipe is a breeze to make and will leave you questioning store-bought teriyaki sauce and takeout. Once you try it, you'll be hooked.
What is Teriyaki Chicken? Teriyaki chicken is a dish where chicken is coated in a flavorful teriyaki sauce. The term "teriyaki" originates from a Japanese cooking technique where meat is grilled or broiled with a glaze made from soy sauce, mirin, and sugar. Today, teriyaki chicken simply refers to any chicken cooked with teriyaki sauce, regardless of the method.
What is Teriyaki Sauce? Traditional teriyaki sauce consists of soy sauce, mirin, ginger, and sugar. However, variations abound, and this recipe uses a blend of soy sauce, sugar, ginger, cornstarch for thickening, cider vinegar instead of mirin, garlic, black pepper, and water to create a unique and tasty sauce.
Step 1: Prepare the Teriyaki Sauce
In a small saucepan, combine cup of soy sauce, cup of white sugar, cup of cider vinegar, 1 tablespoon of cornstarch, 1 tablespoon of cold water, 1 minced garlic clove, teaspoon of ground ginger, and teaspoon of black pepper. Place the saucepan over low heat, and stir frequently. Simmer for about 3 to 5 minutes, until the sauce thickens and bubbles. Remove from heat and set aside.
Step 2: Coat the Chicken
Place 12 boneless, skinless chicken thighs in a lightly greased 9x13-inch baking dish. Brush both sides of the chicken thighs generously with the teriyaki sauce you just prepared. For an extra flavor boost, you can marinate the chicken in the sauce for several hours or even overnight. Reserve any leftover sauce for basting.
Step 3: Bake the Chicken
Preheat your oven to 425F (220C). Once the oven is ready, place the baking dish with the chicken inside and bake for 30 minutes. After 30 minutes, flip the chicken and brush it with more sauce. Continue baking for another 20 to 30 minutes, basting the chicken every 10 minutes, until the chicken is cooked through and the juices run clear. The internal temperature of the chicken should reach 165F (75C) when fully cooked.
Step 4: Serve and Enjoy
Once the chicken is done, serve it hot and enjoy the delicious flavors of your homemade teriyaki chicken. It's the perfect dish to pair with rice and vegetables for a complete meal.
What to Serve With Teriyaki Chicken: Just like at your favorite restaurant, teriyaki chicken goes wonderfully with sides like basic white rice, stir-fried vegetables, roasted broccoli, or super-fast asparagus. The flavors of the chicken will complement these dishes perfectly.
Nutrition Facts (per serving):
- Calories: 272
- Total Fat: 10g (13% Daily Value)
- Saturated Fat: 3g (14% Daily Value)
- Cholesterol: 85mg (28% Daily Value)
- Sodium: 1282mg (56% Daily Value)
- Total Carbohydrate: 20g (7% Daily Value)
- Dietary Fiber: 0g (1% Daily Value)
- Total Sugars: 17g
- Protein: 25g (49% Daily Value)
- Iron: 2mg (9% Daily Value)
- Potassium: 273mg (6% Daily Value)
Community Tips:
Frank-Jennifer Amaning shares: "This was great! I couldn't believe how much better my homemade teriyaki sauce tasted compared to store-bought versions. Even my picky daughter kept talking about how delicious it was!"
Heather Gilmore adds: "This has become a favorite in our household. The chicken turns out juicy and tender every time. I always make a double batch and marinate the chicken for two full days. It really makes a difference!"
MARESSAC79 writes: "Every time I make this, I get compliments. The chicken is moist, tender, and so easy to cut. It's definitely the best chicken ever!"
Origin and History of Teriyaki Chicken
Teriyaki chicken is a well-known dish that originates from Japan. The word "teriyaki" comes from the Japanese words "teri," meaning "gloss" or "shine," and "yaki," meaning "grill" or "broil." This cooking method traditionally involves grilling or broiling meat that is glazed with a sweet soy-based sauce. While teriyaki cooking dates back to the early 17th century in Japan, the popularization of teriyaki chicken, particularly in the West, began in the 20th century when Japanese-American chefs started serving it in restaurants. The dish has evolved into various forms, from grilled chicken to the more common baked or stir-fried versions.
Regional Variations of Teriyaki Chicken
Although teriyaki chicken is a beloved dish in Japan, it has various regional twists, especially in the United States and other parts of the world. In Japan, traditional teriyaki sauce is made using a blend of soy sauce, mirin (sweet rice wine), and sugar, creating a balanced sweet-savory flavor. However, Western versions often substitute mirin with ingredients like cider vinegar or even honey. The cooking method also varies by region, with some opting for grilling while others, like in this baked recipe, prefer the oven for a more hands-off approach.
How Baked Teriyaki Chicken Differs from Other Similar Dishes
Baked teriyaki chicken sets itself apart from similar dishes in a few ways. Unlike grilled teriyaki chicken, which gets a smoky flavor from the grill, the baked version allows the sauce to thicken and caramelize in the oven, giving the chicken a sweet, sticky glaze. The use of boneless, skinless chicken thighs in this recipe adds tenderness and juiciness, while the homemade teriyaki sauce packs a richer flavor compared to store-bought versions. This method also eliminates the need for constant flipping or basting, making it a more convenient option for busy home cooks.
Where Teriyaki Chicken is Commonly Served
Teriyaki chicken is commonly found in both Japanese restaurants and American fast-food chains, especially those that serve Japanese-inspired cuisine. It's a popular choice for both lunch and dinner, often served with rice, vegetables, or even noodles. In Japan, it's a common feature at casual eateries and bento shops. In the United States, it has become a mainstay in Asian fusion restaurants, where it is often paired with stir-fried vegetables or served over steamed white rice. Its versatility and ease of preparation make it a favorite for family meals and large gatherings.
Fun Facts About Teriyaki Chicken
1. The term "teriyaki" is not specific to chicken; it can be used to describe any meat glazed with the signature teriyaki sauce, including beef, pork, and fish, particularly salmon.
2. Teriyaki chicken is so popular in the United States that it has become a fast-food favorite, appearing on menus from major chains like Panda Express and Yoshinoya.
3. The classic teriyaki sauce is very simple, yet its sweet and savory flavor profile has led it to be used in everything from marinades to glazes for vegetables and even as a dipping sauce for appetizers like dumplings.
4. In Japan, teriyaki chicken is often eaten during special occasions or festivals, making it a celebratory dish enjoyed with family and friends.
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FAQ about Baked Teriyaki Chicken Recipe
Comments
Allrecipes Member
10/06/2025 01:52:54 PM
Excellent. After reading several reviews, I did make the following changes: Doubled the sauce. In the doubled recipe, I doubled the garlic (fresh pressed), reduced sugar by half and used packed brown sugar instead of white sugar, used lite soy sauce (I always use lite, regular is TOO salty), rounded the tablespoons of cornstarch, used fresh ground pepper (five pepper blend), and I had boneless, skinless thighs. I baked at 375 degrees, 25 mins covered with foil, then 15 mins uncovered (total 40 mins). I did not baste, but just covered the thighs with the sauce. Would've used fresh ground ginger if I'd had it. Cleanup was a breeze as long as I soaked pans right away, it washed right out. With these changes it was scrumptious and got rave reviews from my family. Great with thighs, would also try breasts or other cuts. Definitely a keeper! Thanks Marian!
TRINAJOY
03/06/2003 04:03:30 PM
Fantastic!!! This has become a favorite in my house. The only changes I make is using boneless skinless chicken breasts and I do cut the soy sauce down a bit and I substitute some of the white sugar for brown sugar to cut down on the saltiness because my husband thought it was a bit too salty. Also,do cut the temp down on this. I go 375 for the first 15 minutes or so and then down to 350 for another 20-25 minutes. Continually baste to get that yummy glaze. Terrific recipe!!! Definately 5*'s!!!
FLOPPIEDOG7
08/31/2003 08:27:04 AM
Delicious! I substituted 4 boneless skinless chicken breasts and dumped all the sauce on top prior to cooking. I also used an 8x8 baking dish and cooked at 400 degrees for 35 mins. It turned out GREAT!
somethingdifferentagain
02/16/2009 06:33:10 PM
What a great homemade teriyaki sauce! It has a much richer taste, than many bottled. The only thing I changed was I used a "low-sodium" soy. To make a meal, I added fresh snow peas, sliced water chestnuts, squares of yellow onion and green pepper, and fresh pineapple chunks. We put over white rice. It was as good as a very good oriental restaurant's! We did not like the chicken thigh dark-meat with the bone in much though, so next time I will make with chicken breast,BONELESS,SKINLESS thigh meat, shrimp, or pork. Thank you Marian, this sauce is a keeper!
Allrecipes Member
08/04/2002 10:49:52 PM
This recipe is totally awesome. You owe it to yourself to try it. I took the advice of other reviewers and I cooked the chicken at 375 degrees. The teriyaki sauce is best I have ever had. I doubled up on the sauce for basting purposes. I used chicken breasts and cut them in strips and served on top of brown rice which was cooked in chicken broth,cooked onions,and a dash of soy sauce. Thanks MARIAN
clr
07/17/2023 02:01:55 AM
This is wonderful. I used bone in, skin on chicken thighs. Doubled the sauce. Roasted 6 thighs basted with 1/4 of the sauce, uncovered, in my brazier for 30 minutes, turned the thighs and finished roasting for 20 minutes. Divided the remaining sauce among 3 packages of 6 thighs, sealed and froze them for later.
OddBowl9878
04/03/2024 06:14:14 PM
Very good and very easy recipe! Everyone loved it and i will be making this often. I had the 12 thighs but i doubled the sauce which is a must if you have rice and vegetables. I also added a lot more garlic and a bit more vinegar. Loved the fact that i did not have to marinate or cut raw chicken. I used my cast iron pan, i had to dump some of the grease/juice half way through the baking which then made it nicely browned and caramalized. Delicious!
Valerie Davis Collins
06/05/2023 09:10:14 PM
If you want a very easy substitute for the sauce, I used the G Hughes Sugar-free teriyaki marinade. Just spray a 9x13 pan, dump the thighs in, pour the whole bottle of sauce over them, lift up the thighs to coat with sauce and proceed with the recipe.
Julie in StL
01/10/2025 02:28:08 AM
Easy and super tasty - family loved it I doubled the sauce, used half brown and half white sugar, half apple and half red wine vinegar, and I used chicken breast and cubed the chicken which it helped to cook a bit faster. Lastly I lined the pan with foil for fast clean up!
Dianna
01/23/2023 12:22:31 AM
We love Teriyaki chicken, made these as directed, served over white rice. The flavor was bland, the chicken thighs had a funny texture and did not have the nice caramelization you get when frying in a skillet. Was hoping to find a better Teriyaki chicken than my go to (Sauté chicken thighs in olive oil (skillet medium-high) then add Kinder brand Teriyaki sauce from Costco, serve over white rice and garnish with sliced green onions. Much better and easier.
Allrecipes Member
01/07/2022 01:53:50 AM
I doubled the garlic, added more ginger and cracked black pepper, and used chicken tenders so reduced the cooking time. For the first time ever, my tween daughter THANKED ME FOR DINNER! So yes, the family loved it.!! I also reserved half the sauce to drizzle on the cooked chicken on the plate.
mamaddg
09/19/2025 12:35:38 PM
I used skinless, boneless chicken breasts, and it ended up being tough. I think I will try cooking at a lower temperature next time. The sauce burned in the bottom of the pan even though I kept basting the chicken. I did like the flavor of the sauce!
Jeff
09/11/2025 12:38:35 AM
Don’t double the sauce. You just get boiled chicken that way. The sauce is plenty for a little bit of crispiness. Made this many times and the sauce is the correct amount.
Raven
08/17/2025 03:10:39 PM
I thoroughly enjoyed this recipe, as is. Easy to make and delicious, and items I always have on hand. Also, was even better warmed up next day.
Carol Riemer
08/13/2025 12:02:16 AM
I needed a bit thicker sauce, so I added a little more constarch
EHenry
06/23/2025 11:29:48 PM
Tasty. Easy recipe.
SteadyTongs6259
06/22/2025 12:15:13 AM
so good, will make again a million times.. a little dry but other than that its perfection
ElfinHam1394
06/10/2025 04:34:00 AM
Everyone in the family loves it. No changes made.
NewFlan5273
05/17/2025 10:56:35 AM
Easy to make with ingredients most people should have in their pantry. Very tasty, and I liked that it baked in the oven vs requiring constant supervision on the stovetop. Extra sauce was great on broccoli and rice.
Elizabeth King
05/14/2025 12:48:00 AM
My family keeps asking for it again.
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