Oven Baked Chicken Teriyaki

A delicious and easy-to-make dish, Oven Baked Chicken Teriyaki features tender, juicy chicken glazed in a rich, savory-sweet teriyaki sauce. This version is baked to perfection, allowing the flavors to infuse deeply into the meat while keeping it moist and flavorful.

Origin of Teriyaki Chicken

Teriyaki is a Japanese cooking technique that involves grilling or broiling food with a glaze made from soy sauce, mirin, and sugar. The word “teriyaki” comes from “teri” (shine or glaze) and “yaki” (grill or broil). While traditionally cooked over an open flame, this baked version makes it easier for home cooking while preserving the authentic flavors.

What I Love About This Recipe

This baked version of Teriyaki Chicken is effortless, requiring minimal prep and cleanup. The homemade teriyaki sauce is better than store-bought, striking the perfect balance between sweet, savory, and umami-rich flavors. Plus, the caramelization from baking adds a deep, irresistible taste.

Also Read : Chtitha Batata (Algerian Potato Stew)

Oven Baked Chicken Teriyaki

Recipe by RecipeWikki

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Calories

315

kcal

Ingredients

• 4 boneless, skinless chicken thighs (or breasts)

• 1 tbsp olive oil

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ cup soy sauce (low sodium preferred)

• ¼ cup honey or brown sugar

• 2 tbsp mirin (or rice vinegar)

• 1 tbsp sesame oil

• 2 cloves garlic, minced

• 1 tsp grated ginger

• 1 tbsp cornstarch, mixed with 2 tbsp water (for thickening)

• 1 tsp sesame seeds (for garnish)

• 2 tbsp green onions, chopped (for garnish)

Directions

• Preheat your oven to 400°F (200°C).
• Lightly grease a baking dish or line it with parchment paper.
• Pat dry the chicken thighs and place them in the baking dish.
• Drizzle with olive oil and season with salt, black pepper, and garlic powder.
• In a small saucepan over medium heat, combine soy sauce, honey (or brown sugar), mirin, sesame oil, garlic, and ginger.
• Bring to a gentle simmer, stirring occasionally.
• Mix cornstarch and water in a separate bowl, then slowly add it to the sauce while stirring.
• Cook for 2-3 minutes until the sauce thickens. Remove from heat.
• Pour half of the teriyaki sauce over the chicken, coating evenly.
• Bake for 25-30 minutes, basting with the remaining sauce halfway through.
• For a caramelized finish, broil for 2-3 minutes at the end.
• Let the chicken rest for 5 minutes before slicing.
• Drizzle with extra sauce and sprinkle with sesame seeds and green onions.
• Serve with steamed rice, stir-fried vegetables, or a side of noodles.

Notes

• Substitutes for Mirin: If you don’t have mirin, use rice vinegar + extra honey for a similar effect.