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Baked Chicken Teriyaki

A quick and easy baked chicken teriyaki dish, perfect for busy weeknights. Juicy chicken thighs drizzled in a sweet and savory homemade teriyaki sauce, all baked to perfection without the need for constant attention.
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Temps de préparation 10 minutes
Temps de cuisson 25 minutes
Temps total 35 minutes
Portions: 4 servings
Type de plat: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 350
Ingredients Method Notes

Ingrédients
  

For the teriyaki sauce
  • 1/2 cup low sodium soy sauce Can replace with tamari or coconut aminos for gluten-free.
  • 1/3 cup brown sugar or honey For classic teriyaki sweetness.
  • 2 tablespoons rice vinegar Apple cider vinegar can be substituted.
  • 1 tablespoon toasted sesame oil Adds a nutty flavor.
  • 2 cloves garlic, minced Fresh garlic is recommended.
  • 1 tablespoon ginger, finely grated Fresh ginger preferred, though powdered can be used.
  • 2 teaspoons cornstarch For thickening the sauce.
  • 2 teaspoons cold water To dissolve cornstarch for thickening.
For the chicken
  • 2 pounds boneless skinless chicken thighs Boneless thighs recommended for optimal moisture.
For garnishing
  • to taste scallions, sliced For garnish.
  • to taste sesame seeds For garnish.

Method
 

Preparation
  1. Preheat oven to 400°F and line a rimmed sheet pan or baking dish with foil for easy cleanup. Lightly oil the surface.
  2. In a bowl, whisk together the soy sauce, brown sugar or honey, rice vinegar, toasted sesame oil, garlic, and ginger. In a separate cup, mix the cornstarch with cold water until smooth and whisk it into the sauce.
  3. Place the chicken thighs in the prepared dish. Pour half of the sauce over the chicken, turning to coat. Reserve the rest for basting.
Baking
  1. Bake the chicken for 15 minutes, then baste with some reserved sauce and continue to bake for another 10 to 12 minutes, or until the thickest piece reaches 165°F.
  2. Once done, pour the remaining sauce over the chicken and let it rest for 5 minutes to thicken further.
Serving
  1. Sprinkle the chicken with sesame seeds and sliced scallions before serving. You can slice the chicken or serve it whole.

Notes

Make the sauce up to 3 days ahead and store it in the fridge. For convenience, toss the chicken in half the sauce in the morning and bake it at night.