Baked Teriyaki Chicken

Name: Baked Chicken Teriyaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 6 bone in and skin on chicken thighs; 1 tablespoon oil; 2 cloves garlic (minced); 1 teaspoon ginger (grated); 1/2 cup low sodium soy sauce; 1/4 cup water; 4 tablespoons light brown sugar; 2 tablespoons rice wine vinegar; 2 teaspoons sesame oil; 2 tsp cornstarch; 2 tbsp water; sesame seeds for garnish (if desired); green onions for garnish (if desired)

Super Easy Baked Teriyaki Chicken. Tender, juicy chicken thighs smothered in a homemade teriyaki sauce. Ready in under 45 minutes!

I love making my own teriyaki sauce at home. It’s super easy to make and you can control the sweetness and the saltiness. This homemade teriyaki sauce is the perfect accompaniment for juicy chicken thighs. It makes for a super sticky finger licking glaze. It is amazing!!

I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon.

Serve this Baked Teriyaki Chicken with a side of veggies and rice. This is a super easy dinner that is on the table in less than an hour!

How to Bake Teriyaki Chicken

Preheat oven: To 400 degrees and grease a 9 x 13 baking dish with non stick cooking spray.
Pat dry chicken: Next add the chicken thighs to the prepared pan and pat the top of the chicken dry with a paper towel, set aside.
Make the sauce: Heat oil in a small saucepan. Add garlic and ginger and cook for 1 minute until golden brown. Stir in the soy sauce, water, brown sugar, vinegar and sesame oil. Bring to a simmer and cook for 2 minutes.
Slurry: In a small bowl mix together the cornstarch and water until combined. Slowly add this to the teriyaki sauce and whisk until the sauce has thickened. The sauce should be thick enough to coat the back of the spoon.
Bake: Brush half of the sauce on top of the chicken thighs. Place in the oven and bake for 20 minutes. Brush with the remaining sauce and bake for an additional 10-20 minutes or until fully cooked.
Serve: Serve immediately with sesame seeds and green onions for garnish.

How to make Teriyaki Sauce

Making your own Teriyaki Sauce at home is super easy! It’s also a great way to control the sweetness and saltiness of the sauce. To make your own teriyaki sauce at home you’ll need:

Soy sauce: I always use low sodium soy sauce. You can use regular soy sauce with a splash of water to combat some of the saltiness.
Ginger: I prefer to use fresh grated ginger however ground ginger can be substituted in a pinch.
Garlic
Brown sugar: Adds a nice sweetness to the teriyaki sauce. If you like your teriyaki on the sweeter side adjust the brown sugar to taste.
Rice wine vinegar: This vinegar can be found in the International or Asian isle in the grocery store. It adds the perfect acidity to the sauce.
Sesame oil: Adds a wonderfully nutty flavor to this sauce!
Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!

What to serve with Baked Chicken Teriyaki

White or brown rice. For a low carb option try cauliflower rice.
Steamed vegetables
Chow mein noodles
Lo mein
Vegetable Fried Rice

Here are more recipes using my Homemade Teriyaki Sauce

Baked Chicken Teriyaki

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 6

Super Easy Baked Teriyaki Chicken. Tender, juicy chicken thighs smothered in a homemade teriyaki sauce.

Ingredients

6 bone in and skin on chicken thighs
1 tablespoon oil
2 cloves garlic minced
1 teaspoon ginger grated
1/2 cup low sodium soy sauce
1/4 cup water
4 tablespoons light brown sugar
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
2 tsp cornstarch
2 tbsp water
sesame seeds for garnish if desired
green onions for garnish if desired

Instructions

Preheat oven to 400 degrees. Grease a 9 x 13 baking dish with non stick cooking spray.
Add the chicken thighs to the prepared pan and pat the top of the chicken dry with a paper towel, set aside.
Heat oil in a small saucepan. Add garlic and ginger and cook for 1 minute until golden brown.
Stir in the soy sauce, water, brown sugar, vinegar and sesame oil. Bring to a simmer and cook for 2 minutes.
In a small bowl mix together the cornstarch and water until combined. Slowly add this to the teriyaki sauce and whisk until the sauce has thickened. The sauce should be thick enough to coat the back of the spoon.
Brush half of the sauce ontop of the chicken thighs.
Place in the oven and bake for 20 minutes.
Brush with the remaining sauce and bake for an additional 10-20 minutes or until fully cooked.
Serve immediately with sesame seeds and green onions for garnish.

Nutrition Facts

Baked Chicken Teriyaki

Amount Per Serving

Calories 396 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 7g44%

Cholesterol 142mg47%

Sodium 823mg36%

Potassium 345mg10%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 8g9%

Protein 25g50%

Vitamin A 113IU2%

Vitamin C 1mg1%

Calcium 24mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Main Course

Cuisine: Japanese

Keyword: Baked Chicken Teriyaki, chicken, Easy Recipe, Easy Weeknight Dinner, Teriyaki

Originally published December 15, 2017

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