Super Easy Baked Teriyaki Chicken is an easy dinner that’s on the table in under 45 minutes! Chicken thighs are baked and smothered in a homemade teriyaki sauce. They are perfectly sticky, tender and moist! Serve with rice and your favorite veggie to complete the meal!
I am all about easy dinners that can be on the table fast with not too much prep and this Baked Teriyaki Chicken fits the bill. Simply make the homemade teriyaki sauce brush it on the chicken then bake. While the chicken is baking I usually cook my rice and veggie so everything is done at the same time!
I love making my own teriyaki sauce at home. It’s super easy to make and you can control the sweetness and the saltiness. I used the same homemade teriyaki sauce as my Easy Teriyaki Beef Meatballs and my Teriyaki Baked Salmon. This homemade teriyaki sauce is the perfect accompaniment for juicy chicken thighs. It makes for a super sticky finger-licking glaze. It is amazing!!
- What you’ll need to make Baked Teriyaki Chicken
- How to Bake Teriyaki Chicken
- What to serve with Baked Chicken Teriyaki
- Tips for Success
- How to make Teriyaki Sauce
- How long do you bake boneless chicken thighs at 375 degrees?
- Is eating teriyaki chicken healthy?
- Is teriyaki sauce the same as teriyaki marinade?
- Here are more recipes using my Homemade Teriyaki Sauce
What you’ll need to make Baked Teriyaki Chicken
- Chicken: I use bone-in skin-on chicken thighs for this recipe. They turned out super juicy and the skin is nice and crispy. You could use boneless chicken thighs as well!
- 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: Fresh minced garlic adds so much flavor to the sauce. I wouldn’t recommend substituting powdered garlic. The taste just isn’t the same!
- 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 aisle in the grocery store. It adds the perfect acidity to the sauce.
- Sesame oil: Adds a wonderfully nutty flavor to the homemade teriyaki sauce!
- Cornstarch slurry: 1 teaspoon cornstarch + 1 tablespoon cold water. This thickens up the sauce!
How to Bake Teriyaki Chicken
- Preheat the oven: To 400 degrees and grease a 9 x 13 baking dish with nonstick 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.
What to serve with Baked Chicken Teriyaki
- White or brown rice. For a low-carb option try cauliflower rice.
- Steamed vegetables
- Chow mein noodles
- Vegetable Chow Mein
- Lo mein
- Vegetable Fried Rice
- Air Fryer Fried Rice
- Garlic Fried Rice
- Japanese Cucumber Salad
Tips for Success
- You can use boneless chicken thighs for this recipe if you prefer! They will still taste amazingly juicy.
- Instead of baking this Teriyaki Chicken, try throwing it on the grill! Grill it for 5 minutes on one side then flip and grill it for a further 5-10 minutes, or until the juices inside run clear.
- Store Baked Teriyaki Chicken in an airtight container in the fridge for up to 4 days.
- Reheat it in the oven so that the skin doesn’t get too soggy.
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. Teriyaki sauce not only goes well with Baked Teriyaki Chicken, but it’s also great with salmon, beef, and meatballs. Here’s how to make teriyaki sauce:
- Begin by adding oil to a medium saucepan and heat over medium-high heat. Add in garlic and ginger and cook for one minute, stirring frequently, until they are golden brown
- Stir in soy sauce, water, brown sugar, vinegar, and sesame oil. Bring to a simmer.
- Make a cornstarch slurry by adding cornstarch and water to a small bowl and whisk until smooth and lump-free. Add the slurry into the sauce slowly.
- Simmer, whisking constantly until thickened (about 1-2 minutes). Keep an eye on the sauce because it can burn. The sauce is thick enough when it can coat the back of a spoon.
How long do you bake boneless chicken thighs at 375 degrees?
For boneless chicken thighs at 375°F, you’ll want to cook them for 25-30 minutes. When they’re ready, the juices should run clear. If they’re still pink, pop them back in for another 5-10 minutes.
Is eating teriyaki chicken healthy?
Homemade teriyaki chicken is a healthy dish to eat, yes! You can add in extra vegetables, and reduce the amount of processed sugar added by switching to a natural alternative or using brown sweetener. Teriyaki chicken from a restaurant will not be as healthy as homemade. They tend to load the chicken up with ingredients like sugar and msg which aren’t very good for you.
Is teriyaki sauce the same as teriyaki marinade?
Yes, they are interchangeable! You can marinate meat in this teriyaki sauce before cooking it on the stove or grilling it. You can also add teriyaki marinade to a stir-fry and it will taste great!
Here are more recipes using my Homemade Teriyaki Sauce
- Easy Chicken Teriyaki
- 20 Minute Teriyaki Shrimp
- Easy Teriyaki Salmon
- Slow Cooker Teriyaki Chicken
- Beef Teriyaki Noodles
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
Baked Chicken Teriyaki
- 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
- 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.