Baked Teriyaki Chicken Recipe

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When it comes to comfort food, few dishes strike the perfect balance between sweet and savory like Baked Teriyaki Chicken. With its tender, juicy chicken coated in a rich, glossy teriyaki sauce, this dish is a go-to for busy weeknights, special dinners, or anytime you’re craving a taste of Japan.

One of the reasons this recipe shines is its simplicity. It’s made with pantry staples you probably already have on hand—soy sauce, sugar, ginger, and garlic—and doesn’t require a long list of ingredients. Best of all, the oven does most of the work, leaving you with a flavorful, sticky glaze that clings beautifully to each piece of chicken.

This recipe is so versatile that it works for a casual dinner or a crowd-pleasing centerpiece at a gathering. Ready to bring this delightful dish to your table? Let’s dive in!

Recipe Overview

Baked Teriyaki Chicken features boneless, skinless chicken thighs baked in a homemade teriyaki sauce that is sweet, tangy, and packed with flavor. The sauce is thickened to a perfect consistency that coats the chicken and caramelizes slightly during baking, creating a mouthwatering sticky glaze.

This dish stands out because it brings restaurant-quality flavor to your home kitchen without requiring specialized ingredients or complicated techniques. Plus, it’s easy to scale up for a crowd, making it ideal for meal prepping or hosting friends and family.

Serve it with a steaming bowl of rice and some sautéed vegetables for a complete meal that will have everyone asking for seconds.

Key Ingredients

For the Sauce:

• Soy Sauce: Forms the savory base of the sauce and adds a signature umami flavor.
• White Sugar: Sweetens the sauce to balance the saltiness of the soy sauce.
• Cider Vinegar: Provides a tangy contrast that brightens the overall flavor.
• Cornstarch: Thickens the sauce to a luscious, clingy consistency.
• Water: Helps dissolve the cornstarch and balances the intensity of the flavors.
• Garlic: Adds a robust, aromatic layer to the sauce.
• Ground Ginger: Contributes a warm, slightly spicy note that complements the sweetness.
• Black Pepper: Enhances the overall depth of flavor with a mild kick.

For the Chicken:

• Boneless, Skinless Chicken Thighs: Their tender texture and rich flavor pair perfectly with the bold teriyaki sauce.

How to Make Baked Teriyaki Chicken

Step 1: Prepare the Sauce

In a small saucepan, combine soy sauce, sugar, cider vinegar, cornstarch, water, garlic, ginger, and black pepper. Stir the mixture over low heat, ensuring the cornstarch dissolves completely. Bring the sauce to a simmer and cook until it thickens and bubbles, about 3-5 minutes. Set the sauce aside to cool slightly.

Step 2: Prep the Chicken

Preheat your oven to 425°F (220°C) and lightly grease a 9×13-inch baking dish. Arrange the chicken thighs in the dish in a single layer. Brush both sides of each thigh generously with the prepared teriyaki sauce. Reserve any remaining sauce for basting.

Step 3: Bake and Baste

Bake the chicken in the preheated oven for 30 minutes. Flip the thighs over, brush them with more sauce, and continue baking for another 20-30 minutes. Baste the chicken with additional sauce every 10 minutes for maximum flavor and a sticky glaze.

Step 4: Serve and Enjoy

Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the oven. Let it rest for a few minutes before serving. Garnish with sliced green onions or sesame seeds, and enjoy it hot with your favorite sides.

Tips for Success

1. Marinate for Extra Flavor: For deeper flavor, marinate the chicken in the teriyaki sauce for a few hours or overnight.
2. Use a Digital Thermometer: Ensure perfectly cooked chicken by checking that the internal temperature reaches 165°F.
3. Customize the Sweetness: Adjust the sugar in the sauce to suit your taste. Brown sugar can also be used for a richer flavor.
4. Line Your Pan: Use aluminum foil or parchment paper to make cleanup a breeze and prevent the sauce from sticking.
5. Baste Frequently: Regular basting ensures a flavorful, sticky glaze on every piece of chicken.

Variations and Customizations

Baked Teriyaki Chicken is a versatile recipe that can be adapted in many ways. Here are a few ideas:

• Swap the Protein: Use chicken breasts, drumsticks, or even salmon for a different take on this dish.
• Add Vegetables: Toss in broccoli, bell peppers, or snap peas to create a one-pan meal.
• Spice It Up: Add a dash of sriracha or red pepper flakes to the sauce for a spicy kick.
• Low-Sodium Option: Use low-sodium soy sauce to reduce the salt content without sacrificing flavor.
• Sweeten Naturally: Replace white sugar with honey or maple syrup for a more natural sweetness.

Serving and Storage Tips

Serving Suggestions

Baked Teriyaki Chicken pairs beautifully with simple sides like steamed white rice or jasmine rice. Add roasted or stir-fried vegetables like broccoli, carrots, or snap peas for a complete, nutritious meal. For extra texture, sprinkle toasted sesame seeds or chopped green onions on top.

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to four days.
• Freezing: Freeze cooked chicken and sauce in a freezer-safe container for up to three months. Thaw in the fridge overnight before reheating.
• Reheating: Reheat in the oven at 350°F or in the microwave until heated through. Add a splash of water or sauce to keep the chicken moist.

Closing

Baked Teriyaki Chicken is proof that you don’t need a long list of ingredients or hours in the kitchen to create a flavorful, satisfying meal. This dish delivers bold flavors, tender chicken, and a sticky, glossy glaze that’s sure to impress. Whether you’re cooking for your family or entertaining guests, this recipe is a guaranteed hit.

So why not give it a try? With its simple preparation and irresistible taste, Baked Teriyaki Chicken is bound to become a staple in your recipe rotation. Enjoy every bite, and happy cooking!

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