This Baked Teriyaki Chicken is the kind of recipe that disappears fast and gets requested even faster. Juicy chicken thighs are coated in a glossy homemade teriyaki sauce, then baked until tender and caramelized. The sauce turns thick, sticky, and deeply flavorful in the oven, clinging to every bite of chicken without burning or drying out.
What makes this recipe stand out is its simplicity. No bottled sauce, no complicated steps just pantry staples simmered briefly into a rich glaze that tastes better than takeout. It’s easy enough for weeknights, impressive enough for guests, and perfect for doubling when you’re feeding a crowd.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6
Why This Teriyaki Chicken Is a Favorite
- Homemade sauce: Sweeter, richer, and fresher than bottled versions
- Chicken thighs stay juicy: Perfect for baking and basting
- Sticky, caramelized finish: Sauce thickens beautifully in the oven
- Make-ahead friendly: Even better with marinating time
Read Also : Chicken Cordon Bleu
Ingredients
Teriyaki Sauce
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup cider vinegar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
Chicken
- 12 boneless, skinless chicken thighs
Step by Step Instructions
1. Preheat & Prep
Preheat the oven to 425°F (220°C). Lightly grease a 9×13-inch baking dish.
2. Make the Teriyaki Sauce
In a small saucepan over low heat, combine sugar, soy sauce, cider vinegar, cornstarch, water, garlic, ginger, and black pepper.
Simmer for 3–5 minutes, stirring frequently, until the sauce thickens and becomes glossy and bubbling. Remove from heat.
3. Sauce the Chicken
Arrange the chicken thighs in the prepared baking dish. Brush both sides generously with the teriyaki sauce, reserving extra sauce for basting.
4. Bake
Bake uncovered for 30 minutes.
Flip the chicken, brush with more sauce, and continue baking for 20–30 minutes, basting every 10 minutes, until:
- Chicken is no longer pink
- Juices run clear
- Internal temperature reaches 165°F (74°C)
5. Serve
Remove from the oven and let rest briefly. Spoon extra sauce from the pan over the chicken and garnish with sliced green onions or sesame seeds if desired.
Helpful Tips for Best Results
- Marinate for more flavor: Coat chicken in sauce and refrigerate for 2–24 hours
- Watch the sugar: Baste regularly to prevent burning
- Use thighs, not breasts: They stay tender during longer baking
- Want extra sauce? Double the sauce ingredients
What to Serve with Teriyaki Chicken
- Steamed white or jasmine rice
- Stir-fried or roasted vegetables
- Steamed broccoli or snap peas
- Simple cucumber salad
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days
- Reheat: Oven or stovetop works best to preserve texture
- Meal prep friendly: Flavors deepen overnight
This Baked Teriyaki Chicken is sweet, savory, sticky, and incredibly satisfying proof that a simple homemade sauce and a hot oven can easily rival your favorite takeout. Once you try it, bottled teriyaki may never make it back onto your shelf.
Baked Teriyaki Chicken
Ingredients
Method
- Preheat oven to 425°F and grease a 9×13-inch baking dish.
- Simmer sauce ingredients in a saucepan until thickened.
- Brush chicken thighs with sauce and bake for 30 minutes.
- Flip, baste every 10 minutes, and bake until cooked through.
