Hey there, fellow foodies! Today I’m gonna share my absolute favorite way to make teriyaki chicken in the oven. This recipe has literally saved my dinner plans countless times when I don’t have the energy to stand over a stove. The best part? It’s SUPER easy but tastes like you spent hours in the kitchen!
We’ve all been there – craving that sweet, sticky, savory goodness of teriyaki but not wanting to deal with the mess of stovetop cooking. Well, I got you covered with this oven-baked version that’s gonna blow your mind!
What You’ll Need
Before we dive in, let’s gather our ingredients. Nothing complicated here, I promise!
- 2 pounds chicken thighs (boneless, skinless work best but use what ya got!)
- 1/2 cup soy sauce (low sodium if your watching your salt intake)
- 1/4 cup water
- 3 tablespoons brown sugar (packed tight!)
- 2 tablespoons honey (the secret weapon for that glossy finish!)
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced (or more if your like me and LOVE garlic)
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (for the cornstarch slurry)
- Green onions and sesame seeds for garnish (totally optional but looks fancy!)
The Magic Method
Now let’s get to the good stuff – the cooking process!
Step 1: Prep Your Marinade
First things first, we need to create that amazing teriyaki flavor. In a bowl, mix together:
- Soy sauce
- Water
- Brown sugar
- Honey
- Rice vinegar
- Minced garlic
- Grated ginger
Whisk it all together until the sugar dissolves. This is gonna be the base of our amazing flavor!
Step 2: Marinate the Chicken
Place your chicken in a ziplock bag or container and pour about 2/3 of the marinade over it SAVE THE REST for our sauce later! This is super important and something I totally forgot the first time I made this
Let the chicken marinate for at least 30 minutes, but honestly, the longer the better. I sometimes do this in the morning before work and let it sit all day in the fridge. The flavor gets AMAZING!
Step 3: Prep for Baking
Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper – trust me you’ll thank me later when cleanup is a breeze!
Take the chicken out of the marinade and arrange it on your prepared baking sheet. Don’t crowd the pieces too much – they need space to get that nice caramelization.
Step 4: Bake to Perfection
Pop that tray in the oven and bake for about 25-30 minutes. The exact time will depend on the thickness of your chicken pieces, so keep an eye on them! You want the internal temperature to reach 165°F (74°C) and for the edges to get slightly caramelized.
Step 5: Make the Glaze
While the chicken is doing its thing in the oven, let’s turn that reserved marinade into a glossy glaze!
Pour the remaining marinade into a small saucepan and bring it to a simmer over medium heat. In a small bowl, mix the cornstarch with 2 tablespoons of water to make a slurry. Add this to the simmering marinade and stir constantly until it thickens. This usually takes about 2-3 minutes.
Once it’s thick enough to coat the back of a spoon, remove it from heat. It will continue to thicken as it cools.
Step 6: Glaze and Broil
This is where the magic happens! When your chicken is almost done, take it out of the oven and brush it generously with your thickened teriyaki glaze.
Switch your oven to broil, and put the chicken back in for 2-3 minutes until the glaze gets bubbly and has some gorgeous caramelized spots. WATCH IT CAREFULLY though – it can burn quick!
Step 7: Rest and Serve
Take your teriyaki chicken out of the oven and let it rest for about 5 minutes. This helps the juices redistribute and keeps the meat super moist.
Garnish with sliced green onions and a sprinkle of sesame seeds if you’re feeling fancy!
Why Oven-Baked Teriyaki Chicken Is The Best
I’ve tried making teriyaki chicken lots of different ways, but the oven method has become my go-to for these reasons:
- Less mess – No oil splatter all over your stove!
- Hands-off cooking – You can prep other parts of your meal while the chicken bakes
- Even cooking – The oven provides consistent heat all around
- Beautiful caramelization – The sugar in the marinade gets perfectly caramelized
- Big batch cooking – You can make enough for leftovers in one go!
Perfect Pairings
When I serve this teriyaki chicken, I usually pair it with:
- Steamed white rice (the perfect canvas for that extra sauce!)
- Steamed broccoli or stir-fried veggies
- A simple cucumber salad with rice vinegar dressing
- Edamame beans for a fun appetizer
Pro Tips from My Kitchen to Yours
After making this recipe about a million times, I’ve picked up some tricks:
- Chicken thighs > chicken breasts – They’re more forgiving and stay juicier in the oven
- Line that pan – Seriously, the cleanup is so much easier
- Don’t skip the broiling step – It’s what gives that authentic teriyaki look and concentrated flavor
- Make extra sauce – Everyone always wants more for their rice!
- Meal prep friendly – This chicken reheats beautifully for lunches
Troubleshooting Common Issues
“My sauce burned in the oven!”
Lower the oven temperature to 400°F and watch it carefully during the broiling stage.
“My chicken is dry!”
You probably overcooked it a bit. Try using a meat thermometer next time and pull it out exactly when it hits 165°F.
“The sauce didn’t thicken!”
Make sure your cornstarch slurry is well mixed before adding it to the hot marinade, and give it enough time to simmer.
Healthy Swaps
If your trying to make this recipe a bit healthier, you can:
- Use coconut sugar instead of brown sugar
- Sub in maple syrup for the honey
- Use liquid aminos instead of soy sauce
- Opt for chicken breasts instead of thighs (just be careful not to overcook them)
Final Thoughts
This oven-baked teriyaki chicken has become one of my absolute favorite weeknight dinners. It’s got that perfect balance of sweet and savory, and the hands-off cooking method makes it ideal for busy evenings.
The best part is how versatile it is – you can serve it with different sides depending on what you’re in the mood for, and the leftovers make amazing lunch bowls or can be chopped up for fried rice the next day.
Happy cooking!
P.S. If you’ve got any leftover teriyaki sauce, it keeps well in the fridge for about a week. Use it on EVERYTHING – trust me, it makes even plain veggies taste amazing!
Why You’ll Love This Pineapple Teriyaki Chicken Recipe
- Simple to prepare
- Completely from scratch, so you control the ingredients
- Healthy and wholesome
- Ready in under an hour
- Makes great leftovers (and freezes well, too)
- Customizable to your taste preferences
- Packed with protein
Overview: How to Make Baked Teriyaki Chicken
Make the sauce. Cook the sauce ingredients together on the stovetop. Let it boil for a couple minutes to thicken the sauce. The consistency should be slightly thicker than maple syrup, or thick enough to coat the back of a spoon. I slightly increased the amount of time it boils in the recipe, to ensure a thicker sauce.
Pour the sauce over the chicken. Pat the chicken dry, and arrange it and the pineapple in a greased baking dish. Pour all of the teriyaki sauce on top.
Bake. Bake until the chicken is completely cooked through. During this time, prepare any sides you want to serve alongside. Rice and broccoli are my favorite pairings.
Right before it’s finished baking, I remove the pan from the oven and cut the chicken into smaller pieces. This is completely optional. Here’s the dish before cutting the pieces of chicken:
Serve. Garnish with a sprinkle of scallions/green onions and sesame seeds, if desired. These are the same garnishes I always add to another similarly flavored dish: slow cooker honey teriyaki chicken. (That one is always a hit!)
Are you looking for a traditional Japanese-style teriyaki sauce? I’ve made and loved Nami’s homemade teriyaki sauce.
Yes, absolutely. If you want regular baked chicken teriyaki, skip the pineapple altogether. You could even replace it with 1 cup sliced red bell pepper (about 1 pepper).
You can, and I recommend salmon. The bake time will be slightly shorter, until the fish is completely cooked through.
I recommend baking this teriyaki chicken uncovered.
Oven Baked Teriyaki Chicken Thighs
FAQ
How long does teriyaki chicken take in the oven?
Bake in the preheated oven for 30 minutes. Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes. Serve hot and enjoy!
Do I add teriyaki sauce before or after cooking chicken?
Heat the oil and add the chicken until cooked. Add garlic and ginger for a few minutes and add the teriyaki sauce. Cook for 5 minutes until coated and thickened.
Do you bake chicken at 400 covered or uncovered?
What ingredients do you need for teriyaki chicken?
- 2 tbsp toasted sesame oil.
- 6 skinless and boneless chicken thighs. sliced.
- 2 large garlic cloves. crushed.
- 1 thumb-sized piece ginger. grated.
- 50g runny honey.
- 30ml light soy sauce.
- 1 tbsp rice wine vinegar.
- 1 tbsp sesame seeds. to serve.
How long do you cook teriyaki chicken in the oven?
Coat the chicken on both sides with the teriyaki sauce. For more flavor, marinate the chicken in the sauce for a few hours or overnight. Bake the chicken in a 425 degree F oven for 50 minutes, brushing with sauce every 10 minutes. The baking time can vary depending on how big your chicken pieces are.
What is teriyaki chicken?
Teriyaki chicken is simply chicken that is coated in teriyaki sauce. The dish comes from the Japanese cooking technique called teriyaki, where meat is grilled or broiled with a soy sauce, mirin, and sugar glaze. Today, teriyaki chicken refers to any chicken with teriyaki sauce — regardless of the cooking method. What Is Teriyaki Sauce?
How do you cook teriyaki?
Simply mix all of the ingredients together in a pot and simmer until it thickens. Pour the heavenly teriyaki mixture over your chicken breasts in a baking dish and bake until tender and juicy. Serve with rice, vegetables, or salad to make a complete meal. Even your picky eaters will love this recipe. It’s full of flavor!
How long does teriyaki sauce take to cook?
Allow to come to a simmer/bubbling, whisking often until sauce thickens. When sauce is ready, pour evenly over chicken, coating well (lift chicken so sauce gets underneath). Bake on the middle rack of the oven for approximately 45–50 minutes. PINNABLE IMAGE This teriyaki sauce is awesome for grilling chicken!
What can I use teriyaki sauce for?
If you like teriyaki sauce, you’re going to love how easy it is to make for last minute meals. This sweet sauce can be used for any kind of chicken including grilled chicken, oven baked breasts, thighs, wings, frozen tenders, and more. It’s also really delicious on salmon!
How do you make teriyaki sauce?
Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9×13-inch baking dish. Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.