Simplify your weeknight meals with One-Dish Baked Teriyaki Chicken. This dish is easy to make with just a handful of ingredients, and big on flavor. The homemade teriyaki sauce is better than store-bought and elevates the flavor of chicken thighs to a gourmet level.
Ingredients For Baked Teriyaki Chicken
- Honey
- Reduced-sodium soy sauce
- Apple cider vinegar
- Cornstarch
- Water
- Garlic
- Fresh ginger
- Red pepper flakes
- Black pepper
- Boneless, skinless chicken thighs
How To Make Baked Teriyaki Chicken
- Spray a 9×13-inch baking dish with cooking spray and preheat the oven to 425 F.
- Make the teriyaki sauce: Combine the honey, soy sauce, vinegar, garlic, ginger, red pepper flakes, black pepper, and a mixture of water and cornstarch in a small saucepan and simmer on low heat until thickened about 5 minutes.
- Place the chicken thighs on the baking dish and brush them on both sides with the sauce.
Bake for 30 minutes. Flip the thighs, brush with the sauce, and cook for 20-30 minutes more, basting with the remaining sauce every 10 minutes until the chicken is cooked through. Serve while hot.
Can I Make This Ahead Of Time?
Yes, you can make the sauce and marinate the chicken overnight. Bake it when ready to serve.
How Do I Store Leftovers?
Store them in an airtight container in the fridge for up to three days. Reheat in the microwave for best results.
Easy Baked Teriyaki Chicken
Equipment
- Small saucepan
- 9x13-inch baking dish
- Brush
- Oven
Ingredients
- ½ cup honey
- ½ cup reduced-sodium soy sauce
- ¼ cup apple cider vinegar
- 1 tbsp cornstarch dissolved in 1 tbsp water
- 2 garlic cloves, mince
- 1 tsp fresh ginger, grated
- ½ tsp red pepper flakes
- Freshly ground pepper to taste
- 10-4 oz boneless, skinless chicken thighs
Instructions
- Spray a 9x13-inch baking dish with cooking spray and preheat the oven to 425 F.
- Make the teriyaki sauce: Combine the honey, soy sauce, vinegar, garlic, ginger, red pepper flakes, black pepper, and a mixture of water and cornstarch in a small saucepan and simmer on low heat until thickened about 5 minutes.
- Place the chicken thighs on the baking dish and brush them on both sides with the sauce.
- Bake for 30 minutes. Flip the thighs, brush with the sauce, and cook for 20-30 minutes more, basting with the remaining sauce every 10 minutes until the chicken is cooked through. Serve while hot.
Nutrition
Frequently Asked Questions
What If I Don’t Have Apple Cider Vinegar?
You can use white wine vinegar or lemon juice for a similar flavor.
Can I Use Bottled Teriyaki Sauce Instead Of Making My Own?
You can use it to save time. Taste it and adjust the flavor to your liking. Some can be sweeter or saltier than homemade sauce.
How Do I Know When The Chicken Is Fully Cooked?
The best way to check if the chicken is fully cooked is by using a meat thermometer. The internal temperature for fully cooked chicken is 165 F.
What If I Don’t Have A Brush For The Sauce?
You can use a piece of paper towel dipped in the sauce and use it as a brush, or use a spoon to drizzle the sauce over the chicken.
Is There A Quick Way To Mince Garlic And Ginger?
To mince garlic quickly, you can use a garlic press, and to grate ginger, use a microplane for best results.
How Can I Thicken The Teriyaki Sauce If It’s Too Runny?
You can let it simmer for longer, or add a bit more cornstarch/water slurry and cook it until thick.
Can I Use Chicken Breasts Instead Of Chicken Thighs?
If you like white meat better than dark, by all means, use boneless, skinless chicken breasts. Just keep in mind they cook faster than thighs and can dry up easily if overcooked.
What Sides Go Well With This Dish?
Freshly steamed rice and veggies are the best side dishes for this chicken entree. A side salad is also a great idea if you want to cut down on your carb intake.
