Baked Teriyaki Chicken
This Baked Teriyaki Chicken is an easy and flavorful dish featuring juicy, tender chicken baked in a homemade teriyaki sauce. With a perfect balance of sweet and savory flavors, this healthier-than-takeout meal is ideal for busy weeknights, meal prep, or a delicious dinner the whole family will love!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Ingredients
For the Teriyaki Sauce:
- 1 cup soy sauce (or tamari for gluten-free)
- 1 cup water
- ¾ cup white sugar
- ¼ teaspoon ground ginger
- ¼ teaspoon garlic powder
- 5 tablespoons honey
- 2 tablespoons cornstarch
- ½ cup cold water
For the Chicken:
- 6 skinless, boneless chicken thighs or breasts
- 1 tablespoon sesame seeds (optional)
- 2 green onions, sliced (for garnish)
Instructions
Prepare the Teriyaki Sauce:
- In a saucepan over medium heat, combine soy sauce, water, sugar, ginger, garlic powder, and honey.
- Bring to a gentle boil, stirring occasionally.
2️⃣ Thicken the Sauce:
- In a small bowl, dissolve cornstarch in ½ cup cold water.
- Gradually stir into the saucepan and cook until the sauce thickens, about 5 minutes.
3️⃣ Bake the Chicken:
- Preheat oven to 375°F (190°C).
- Arrange chicken in a greased baking dish and pour half of the teriyaki sauce over them.
- Bake for 30 minutes, then flip the chicken and pour the remaining sauce on top.
- Continue baking for another 15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
4️⃣ Serve and Garnish:
- Sprinkle with sesame seeds and sliced green onions.
- Serve with steamed rice or stir-fried vegetables.
Notes
- Spicy Teriyaki: Add 1 teaspoon red pepper flakes or sriracha for heat.
- Pineapple Teriyaki: Stir in ½ cup pineapple juice for a tropical twist.
- Gluten-Free Version: Use tamari instead of soy sauce.
Find it online: https://avarecipe.com/baked-teriyaki-chicken/
