Hey there fellow food lovers! Today I’m gonna share my absolute favorite way to make teriyaki chicken in the oven. This recipe has saved my butt on so many busy weeknights when I need something delicious but don’t have hours to spend in the kitchen.
If you’re tired of ordering takeout but still craving that sweet and savory teriyaki flavor, you’re in the right place This homemade version is WAY better than store-bought sauce, and baking it in the oven means you can just pop it in and forget about it until the timer goes off Perfect for us lazy cooks, am I right?
What You’ll Need for Amazing Oven-Baked Teriyaki Chicken
Let’s start with gathering our ingredients. The beauty of this recipe is that most of these things are probably already hanging out in your pantry!
For the Chicken:
- 4 boneless, skinless chicken breasts (about 2 pounds) or 12 boneless, skinless chicken thighs
- 9×13-inch baking dish (lightly greased)
For the Homemade Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/3 to 1/2 cup sugar (white sugar works great)
- 1/4 cup cider vinegar or apple cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1-3 cloves garlic, minced
- 1/2 teaspoon ground ginger (or ginger paste if you’re fancy)
- 1/4 teaspoon ground black pepper
Step-by-Step Instructions
Making the Teriyaki Sauce:
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Grab a small saucepan and combine your soy sauce, sugar, vinegar, cornstarch, water, garlic, ginger, and pepper.
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Place it over medium-low heat and bring it to a simmer, stirring frequently.
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Keep stirring until the sauce thickens and starts to bubble a bit (about 3-5 minutes).
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Once it’s nice and thick, remove from heat and let it cool for about 5 minutes.
This sauce is seriously AMAZING. I’ve stopped buying bottled teriyaki sauce completely since discovering this recipe. It’s that good!
Preparing and Baking the Chicken:
Now, there are two popular methods for baking teriyaki chicken. I’ll share both so you can pick what works best for you!
Method 1: The Long Bake (Allrecipes Method)
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Preheat your oven to 425°F (220°C).
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Place your chicken pieces in the greased baking dish.
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Brush both sides of each piece with the teriyaki sauce, reserving some for basting.
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Bake for 30 minutes, then flip the chicken and brush with more sauce.
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Continue baking for another 20-30 minutes, basting with sauce every 10 minutes.
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Chicken is done when it reaches an internal temperature of 165°F and juices run clear.
Total cooking time: 50-60 minutes
Method 2: The Quick Bake (Lazy Dish Method)
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Preheat your oven to 375°F.
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Place chicken breasts in your prepared baking dish.
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Pour about half of the sauce evenly over the chicken.
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Bake for 15 minutes, then pour the remaining sauce over the top.
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Continue baking for 10-20 more minutes until the chicken is thoroughly cooked.
Total cooking time: 25-35 minutes
Which Method Is Better?
Honestly, it depends on what you’re going for!
The longer bake method (425°F) works AMAZINGLY with chicken thighs. The extra time allows the sauce to caramelize and the chicken to become super tender and juicy. If you’re using thighs, definitely go with this method.
The quicker method (375°F) is perfect for chicken breasts, which can dry out if cooked too long. It’s also great when you’re in a hurry but still want that homemade teriyaki goodness.
Tips for the Best Oven-Baked Teriyaki Chicken
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For extra flavor: Marinate the chicken in some of the sauce for a few hours or overnight in the refrigerator before baking.
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Don’t skip the cornstarch: This is what gives your sauce that perfect thick, sticky consistency that coats the chicken beautifully.
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Using fresh ginger: If you have fresh ginger on hand, you can substitute about 1 teaspoon grated fresh ginger for the ground ginger.
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Check for doneness: The safest way to check if your chicken is done is with a meat thermometer. It should read 165°F at the thickest part.
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Let it rest: After removing from the oven, let the chicken rest for a few minutes before serving. This helps the juices redistribute for maximum juiciness.
What to Serve with Your Teriyaki Chicken
Teriyaki chicken pairs perfectly with so many sides! Here are some of my go-to options:
- White rice (the classic choice)
- Brown rice (for a healthier option)
- Steamed or roasted broccoli
- Stir-fried vegetables
- Simple green salad
- Asparagus
- Cauliflower rice (if you’re watching carbs)
I’m all about easy cooking, so sometimes I just use frozen rice and veggies that can be microwaved in minutes. No shame in taking shortcuts when you’re making the sauce from scratch!
Common Questions About Oven-Baked Teriyaki Chicken
Can I use chicken thighs instead of breasts?
Absolutely! Many people (including me, sometimes) prefer chicken thighs for this recipe because they stay juicier. The original Allrecipes version actually calls for thighs. Just note that thighs might need the longer cooking time.
Can I make the sauce ahead of time?
Yes! The sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Just reheat it slightly before using so it’s easier to brush onto the chicken.
How do I store leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. The leftovers are AMAZING for lunch the next day!
Can I freeze this dish?
You bet! Cooked teriyaki chicken freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.
What if my sauce is too thin?
If your sauce isn’t thickening enough, mix an additional teaspoon of cornstarch with a teaspoon of cold water and add it to the simmering sauce. Continue to simmer until it reaches your desired thickness.
Can I use this same sauce for other proteins?
Definitely! This teriyaki sauce works wonderfully with salmon, pork, beef, or even tofu. It’s super versatile!
Why Homemade Teriyaki Sauce Beats Store-Bought Every Time
I used to grab bottles of teriyaki sauce from the store until I realized how EASY and DELICIOUS it is to make at home. Here’s why I’ll never go back:
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Better flavor: You can adjust the sweetness and saltiness to your preference.
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No preservatives or additives: You know exactly what’s going into your sauce.
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Cost-effective: The ingredients are cheap pantry staples that make multiple batches.
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Customizable: Want it spicier? Add some red pepper flakes. Love garlic? Double it up!
Final Thoughts
Oven-baked teriyaki chicken has become one of my family’s favorite meals. It’s got that perfect balance of sweet and savory, it’s super simple to make, and everyone loves it – even my picky eaters!
The best part is that you don’t need any fancy ingredients or techniques. Just mix up your sauce, pour it over the chicken, and let your oven do the rest of the work. That’s my kind of cooking!
I hope you give this recipe a try. Trust me, once you’ve had homemade teriyaki chicken, you’ll never want to order takeout again! And if you happen to have leftovers (which is rare in my house!), they make an awesome lunch the next day.
Happy cooking, friends!
Quick Recipe Card
| Oven-Baked Teriyaki Chicken |
|---|
| Prep Time: 10 minutes |
| Cook Time: 25-60 minutes (depending on method) |
| Total Time: 35-70 minutes |
| Servings: 4-6 |
Ingredients:
- 4 chicken breasts or 12 chicken thighs
- 1/2 cup soy sauce
- 1/3-1/2 cup sugar
- 1/4 cup cider vinegar
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1-3 cloves garlic, minced
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Instructions:
- Make sauce by combining all ingredients except chicken in a saucepan
- Simmer until thickened (3-5 minutes)
- Place chicken in greased baking dish
- Pour sauce over chicken
- Bake at 375°F (quick method) or 425°F (longer method)
- Baste periodically with sauce
- Cook until internal temperature reaches 165°F
- Let rest before serving
What You’ll Need To Make Chicken Teriyaki
- Soy Sauce: The base of the marinade and sauce—salty, savory, and packed with umami.
- Sugar: Balances the soy sauce with sweetness and gives the sauce its classic teriyaki flavor. I usually use white sugar, but brown sugar works too.
- Mirin: A sweet Japanese rice wine that adds depth and just a hint of acidity.
- Sesame Oil: Adds a nutty, aromatic flavor to the dish. Look for toasted (Asian) sesame oil, which is dark in color and nutty in flavor, not the light, untoasted variety.
- Ginger and Garlic: These aromatics contribute a spicy, pungent flavor, adding depth to the sauce.
- Boneless, Skinless Chicken Thighs: My go-to for this recipe—they stay juicy and soak up the sauce beautifully. You can use boneless skinless chicken breasts if you’re in a pinch or prefer white meat, but thighs are definitely the best choice for teriyaki.
- Cornstarch: Used to thicken the sauce, giving it a glossy texture that clings to the chicken.
- Scallions: These mild green onions add a fresh crunch and a pop of color to the finished dish.
- Sesame Seeds: A light sprinkle at the end adds subtle crunch and makes the dish look finished.
- Jump to the printable recipe for precise measurements
Step 1: Make the marinade. In a blender, combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup water. Blend until smooth and foamy, about 1 minute. Set aside 1 cup of marinade and refrigerate (you’ll use it for the sauce).
Step 2: Marinate the chicken. Place the chicken in a bowl or zipper-lock bag, pour in the remaining marinade, and refrigerate for 1 to 4 hours (don’t go longer or it’ll get too salty).
Step 3: Cook the chicken. Grill over medium-high heat for 6 to 8 minutes per side, or broil on a foil-lined baking sheet about 6 inches from the heat for 8 minutes per side, until cooked through and charred in spots. Keep an eye on it, as the sugar in the marinade can cause some charring on the foil.
Step 4: Make the teriyaki sauce. Whisk the reserved marinade with the remaining ¼ cup water and cornstarch until smooth. Bring to a boil, then lower the heat and simmer for 1 to 2 minutes until thickened.
Step 5: Serve. Serve the chicken whole or sliced, topped with the teriyaki sauce (a little goes a long way), scallions, and sesame seeds. Goes great over rice. The chicken keeps well for up to 3 days in the fridge or can be frozen for up to 3 months.
More Asian-Inspired Chicken dishes You’ll Love
- 1 cup soy sauce
- ¾ cup sugar
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 2 tablespoons coarsely chopped fresh ginger from a 2-inch knob
- 4 cloves garlic coarsely chopped
- ¾ cup water divided
- 3 pounds boneless skinless chicken thighs, trimmed
- 1 tablespoon cornstarch
- 3 scallions dark green parts only, for serving
- 1 tablespoon sesame seeds for serving
- Make the teriyaki sauce: Combine the soy sauce, sugar, mirin, oil, ginger, garlic, and ½ cup (120 ml) of the water in a blender and process until smooth, about 1 minute. It will be foamy; thats okay. Set aside 1 cup (240 ml) of sauce and refrigerate until ready to cook (youll use it for serving).
- Place the chicken in a 1-gallon (1L) zipper-lock bag and add remaining blended teriyaki sauce. Press out the air, seal the bag, and turn to coat the chicken with marinade. Refrigerate for at least 1 hour and up to 4 hours (no longer or the dish will be too salty).
- To Grill: Place the chicken on a medium-high grill and cook, covered, until chicken is lightly charred and cooked through, 6 to 8 minutes per side, rearranging as needed to ensure even browning.
- To Broil: Position an oven rack about 6 inches (15 cm) from the broiler and preheat the broiler to high. Prepare a baking sheet by lining it with heavy-duty aluminum foil for easy cleanup. Before placing the chicken on the baking sheet, let any excess marinade drip off to reduce charring and smoke during broiling. Arrange the chicken on the prepared baking sheet. Broil for about 8 minutes on each side, or until its well-browned and fully cooked. Keep an eye on the broiler while cooking, as the sugar in the marinade can cause some charring on the foil.
- Thicken the sauce: In a small saucepan, whisk the reserved sauce (be sure it’s cold or room temperature), the remaining ¼ cup (60 ml) water, and cornstarch until completely smooth. Bring the sauce to a boil over high heat, then reduce the heat and simmer until thickened, 1 to 2 minutes.
- Slice the chicken crosswise about ½-inch (12-mm) thick, if desired, and serve with the teriyaki sauce, scallions, and sesame seeds. Be judicious with the sauce — a little goes a long way.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if youre following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.