Baked Teriyaki Chicken
Posted: 07/22/25
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Tender chicken thighs are baked in a sweet, easy homemade teriyaki sauce for an easy dinner that’s just delicious. This Baked Teriyaki Chicken recipe is perfect for feeding the whole family, can easily be made gluten-free, and also yields delicious leftovers — hot or cold!
What Makes This Recipe So Good
- The sweet, salty, glossy sauce is the perfect homemade teriyaki recipe, so much healthier than buying a pre-made sauce!
- Using chicken thighs instead of chicken breasts helps make sure the chicken stays extra juicy when it is baked in the oven.
- It’s the perfect protein to add to any Asian-inspired dinner. Serve it with Instant Pot Sushi Rice, Asian Cucumber Salad, Grilled Broccolini, Instant Pot Asparagus or some Air Fryer Frozen Green Beans for a complete meal.
- The leftovers are delicious, either warmed through in the sauce or sliced cold over salad or grain bowls.
Chef’s Tips
- If you’re looking to make a tasty meal ahead, you can make the teriyaki sauce ahead, and once it has cooled freeze the chicken in it to enjoy later as a dump-and-bake meal!
- If you want to level-up this baked teriyaki chicken dish, serve it scattered with sliced green onion and toasted sesame seeds.
Frequently Asked Questions
Can I make this Baked Teriyaki Chicken recipe with other chicken pieces?
Yes, just make sure you remove the skin and use a cooking thermometer to make sure the chicken is cooked through and does not dry out. The internal temperature of cooked chicken is 165°F. Remember bone-in chicken will take longer to cook.
Can I make the teriyaki sauce gluten-free?
Substitute the soy sauce for tamari, but use a scant cup as it can be a little saltier than regular soy sauce.
More Tasty Chicken Recipes You’ll Love
- Grilled Adobo Chicken Recipe
- Air Fryer Chicken Drumsticks
- Pecan Crusted Chicken Breasts
- Herb Crusted Chicken (Teas Roadhouse Copycat Recipe)
- Air Fryer Frozen Chicken Breasts
- Achiote Chicken Thighs Recipe
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Baked Teriyaki Chicken
This easy Baked Teriyaki Chicken recipe yields perfectly juicy and tender chicken in a rich, sweet, and salty homemade teriyaki sauce. Serve it with steamed rice and your favorite veg!
Ingredients
- 1 cup soy sauce
- ¾ cup sugar
- ¼ cup apple cider vinegar
- ¼ cup water
- 2 cloves garlic minced
- 1 tsp ground ginger
- 2 Tbsp cornstarch plus 2 Tbsp cold water
- black pepper to taste
- 3 lb boneless skinless chicken thighs
Equipment
- 9×13-inch baking dish
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9×13-inch baking dish.
- Combine the sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
- Place the chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.
- Bake in the preheated oven for 30 minutes.
- Flip the chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
- Serve hot and enjoy!
Notes
If you want to level-up this baked teriyaki chicken dish, serve it scattered with sliced green onion and toasted sesame seeds.
Nutrition Information
Serving: 6serving | Calories: 404kcal | Protein: 48g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 0.04g | Total Carbs: 30g | Fiber: 0.4g | Sugar: 26g | Net Carbs: 29.6g | Vitamin C: 0.3mg | Cholesterol: 215mg | Sodium: 2364mg | Potassium: 654mg | Calcium: 32mg | Iron: 3mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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