A homemade teriyaki sauce and simple baking method creates incredibly moist and tender Baked Chicken Teriyaki. Serve with rice and veggies for a wholesome and complete meal.
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I don’t make New Year’s resolutions for myself that involve food or nutrition.
What we consume ebbs and flows like the tide, but in November and December, it was more like a tidal wave around here. It started with Thanksgiving, built up some steam at Christmas, and just rolled all the way through New Years Eve. It’s a natural thing to make a correction in January. I don’t think of it as a resolution because those never hold. It’s just a matter of getting back on course.
My plan for January is to back off the baked goods – whoa Nellie did we have some baked goods! – and include lots of chicken, fish, and veggies in my menu planning. I’ll be sharing it all with you as I go and I’m starting it off with this Baked Chicken Teriyaki.
Skinless chicken pieces of your choice are baked with a scrumptious homemade sauce. The method is simple but the result is fork tender and SO good. In addition to being incredibly tasty, it’s such a pretty dish.
Here is how it’s done.
Line a 13″ x 9″ baking dish with foil and spray it with a little non-stick cooking spray. You can use either boneless (or bone-in) thighs or boneless breasts. Just be sure to pull off and discard the skin, if needed.
The teriyaki sauce is super simple and only takes minutes to prepare. See the printable recipe below for instructions. Spoon about one-third of the sauce over the chicken, reserving the rest for later. Cover the dish with foil and pop it in a preheated 400 degree oven for 30 minutes.
After 30 minutes remove the dish from the oven, remove the foil, drain off most of the cooking liquid at the bottom of the pan, and spoon the reserved thickened sauce over the chicken. Return the dish to the oven for an additional 15 to 20 minutes, or until the chicken is cooked through.
Sprinkle the chicken with sesame seeds and thinly sliced green onion and you are ready to serve.
I highly recommend cooking up some white or brown rice and a simple veggie like broccoli or carrots to go along with the chicken for a vibrant, delicious meal the entire family will love.
P.S. – If you’re a fan of teriyaki, be sure to check out my Grilled Steak Teriyaki. Same sauce, different meat, different method, equally delicious!
Baked Chicken Teriyaki
Ingredients
- 2½ pounds boneless skinless chicken thighs, about 8 thighs (see Notes below)
- salt and freshly ground black pepper, to taste
Teriyaki Sauce
- ⅔ cup less sodium soy sauce, or tamari for gluten-free
- ⅔ cup mirin, sweet rice wine
- ¼ cup sugar
- 2 tablespoons sesame oil
- 1 teaspoon minced fresh ginger or ginger paste
- 1 teaspoon minced garlic
- ⅔ cup water
- 2 tablespoons cornstarch
For Garnish
- 2 tablespoons sesame seeds
- 3 or 4 green onions, thinly sliced
Instructions
- Preheat oven to 400 F degrees. Line a 13- x 9-inch baking dish with heavy duty aluminum foil and coat the foil with nonstick cooking spray.
- In a medium sauce pan, whisk together the soy sauce, mirin, sugar, sesame oil, ginger, and parlic. Place over MEDIUM-HIGH heat. In a small bowl or measuring cup, whisk the cornstarch and water until dissolved and then add the mixture to the pan. Bring just to the boiling point then reduce heat to MEDIUM-LOW and cook for several minutes, stirring, until thickened. Remove from the heat.
- Place the chicken in the prepared pan and season on both sides, to taste, with salt and freshly ground black pepper. Spoon about one-third (about ¾ cup) of the teriyaki sauce over the chicken, being sure to coat each piece. Reserve the remaining sauce.
- Cover the dish with foil and bake for 30 minutes. Remove the foil and carefully spoon off or drain the thin cooking liquid that has collected in the bottom of the pan. Spoon the reserved thickened sauce evenly over the chicken. Return the dish to the oven and bake, uncovered, for 15 to 20 minutes, or until the chicken reaches an internal temperature of 175°F or higher for thighs or 165°F for breasts. Remove from the oven and let the chicken rest for 5 minutes. The sauce will continue to thicken as it rests. Spoon some of the sauce over the chicken and garnish with sesame seeds and sliced green onions before serving.
- Serve with rice and vegetables with additional teriyaki sauce spooned over the chicken and rice, if desired.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
Like this? Please rate & comment below!
Tried it and will definitely make it again!