If you’re looking for a foolproof Baked Teriyaki Chicken Recipe that delivers sticky, glossy, deeply savory chicken straight from your oven, this is the one.
It combines a homemade teriyaki glaze built from pantry staples like soy sauce, honey, garlic, and ginger, then gets baked until the sauce caramelizes into something incredible.
No grill required. No complicated techniques. Just genuinely delicious chicken that tastes like it came from your favorite Japanese restaurant.
I make this on busy weeknights because the prep is fast and the oven does all the heavy lifting. It’s also a fantastic meal prep option since it reheats beautifully.
You might also enjoy: Teriyaki Chicken Stir Fry
| Quick Recipe Summary | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
| Servings | 4 servings |
| Difficulty Level | Easy |
Why You’ll Love This Baked Teriyaki Chicken
The homemade teriyaki glaze sets this recipe apart from anything you’ll find in a bottle.
It takes about five minutes to put together and tastes infinitely better than store-bought, with the perfect balance of sweet, salty, and savory.
Baking the chicken low and slow means it stays incredibly juicy without any fuss. No standing over a hot pan, no flipping every two minutes.
It’s a crowd-pleasing recipe that kids and adults both love, which makes dinner a lot less stressful.
- Easy weeknight dinner: Simple ingredients, minimal prep, and the oven handles the cooking
- Homemade glaze: Far superior to bottled teriyaki sauce, and you control the sweetness and salt level
- Juicy and tender: Baking keeps the chicken moist while the glaze caramelizes beautifully
- Meal prep friendly: Makes great leftovers and stores well for up to four days
- Versatile: Works with chicken thighs, breasts, or drumsticks
- Crowd-pleaser: The sticky, glossy glaze is the kind of dish people ask you for the recipe
I first made a version of this recipe after trying the Hawaiian Shoyu Chicken on the blog, and wanted something with that same soy-sweet depth but baked instead of braised.
Ingredients
Here’s everything you need for this recipe. Most of it is probably already sitting in your pantry right now.
- 2 lbs (about 900g) bone-in, skin-on chicken thighs (or boneless thighs)
- 1/3 cup low-sodium soy sauce
- 3 tablespoons honey
- 2 tablespoons brown sugar
- 2 tablespoons mirin
- 1 tablespoon rice vinegar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon sesame seeds, for garnish
- 2 green onions, thinly sliced, for garnish
Read Also: Honey Garlic Chicken Breast
Kitchen Equipment Needed
You don’t need any specialty equipment for this recipe, just a few basic kitchen tools and a reliable baking dish.
- 9×13 inch baking dish or oven-safe skillet
- Small saucepan
- Whisk
- Measuring cups and spoons
- Microplane or box grater (for fresh ginger)
- Garlic press or knife for mincing
- Silicone basting brush
- Instant-read meat thermometer
- Aluminum foil
- Cutting board
Recommended Products for This Recipe
These are the products I personally use and recommend when making this recipe. They genuinely make a difference in the final result.
1. Kikkoman Mirin Sweet Cooking Wine
Mirin is what gives authentic teriyaki its distinctive glossy sheen and slightly sweet complexity.
This version from Kikkoman is widely available, well-balanced, and a staple in my kitchen for any Japanese-inspired recipe.
2. Toasted Sesame Oil
A small drizzle of good toasted sesame oil in the glaze adds a nutty depth that makes the sauce taste complex and restaurant-quality.
Don’t skip it, and don’t substitute with regular sesame oil since toasted is the key.
3. OXO Good Grips Silicone Basting Brush
Basting the chicken two or three times during baking is what builds up those gorgeous glossy layers of glaze.
A good silicone brush makes this effortless and doesn’t shed bristles into your food.
4. Instant-Read Digital Meat Thermometer
Taking the guesswork out of chicken doneness is the single best upgrade you can make to your kitchen.
This thermometer ensures your chicken hits exactly 165°F without being dried out from overcooking.
The same baking approach I use here works wonderfully for my Baked Apricot Chicken, which is another easy weeknight favorite.
Step-by-Step Instructions: How to Make Baked Teriyaki Chicken
1. Preheat the Oven and Prepare Your Baking Dish
- Preheat your oven to 400°F (200°C). This temperature is hot enough to caramelize the glaze without drying the chicken out.
- Lightly grease a 9×13 inch baking dish with cooking spray or a thin layer of oil.
- Set the baking dish aside while you prepare the glaze and chicken.
2. Make the Teriyaki Glaze
- In a small saucepan over medium heat, combine the soy sauce, honey, brown sugar, mirin, rice vinegar, minced garlic, and grated ginger. Whisk everything together until the sugar dissolves.
- Bring the mixture to a gentle simmer, stirring frequently. This should take about 2 to 3 minutes.
- In a small bowl, whisk together the cornstarch and cold water until completely smooth with no lumps. This is your cornstarch slurry.
- Pour the cornstarch slurry into the simmering sauce while whisking constantly. Continue stirring for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in the sesame oil. Set aside. The sauce will continue to thicken slightly as it cools.
- Reserve about 3 tablespoons of this glaze in a separate small bowl for basting during baking. The remaining sauce will be used for serving.
3. Prepare the Chicken
- Pat the chicken thighs completely dry with paper towels. Removing surface moisture is important because it helps the glaze adhere and promotes better browning.
- If using bone-in, skin-on thighs, score the skin lightly with a knife two or three times. This helps the glaze penetrate and prevents the skin from curling.
- Season the chicken lightly on both sides with a small pinch of salt and black pepper. Go easy on the salt since the soy sauce in the glaze is already quite salty.
- Arrange the chicken pieces in the prepared baking dish, skin-side up, with a little space between each piece. Do not crowd the pan.
4. Glaze and Bake the Chicken
- Spoon or brush a generous layer of the teriyaki glaze over the top of each chicken piece using your basting brush.
- Place the baking dish on the center rack of your preheated oven.
- Bake for 20 minutes uncovered. The glaze will begin to set and the chicken will start to color.
- After 20 minutes, remove the dish from the oven and baste the chicken again with another layer of glaze. This builds up those beautiful sticky layers.
- Return to the oven and bake for another 10 to 15 minutes, until the chicken is cooked through and the glaze is bubbling and deeply caramelized.
- Use an instant-read thermometer to check the internal temperature. Chicken thighs are fully cooked and safe to eat at 165°F (74°C), though 175°F to 185°F is ideal for thighs because the higher temp breaks down the connective tissue and makes them even more tender.
5. Broil for Extra Caramelization (Optional but Recommended)
- For an extra sticky, glossy finish, switch your oven to broil on high for the last 2 to 3 minutes.
- Watch the chicken closely during this step. The sugar in the glaze can go from perfectly caramelized to burnt very quickly under the broiler.
- Remove from the oven as soon as the top is deeply golden and the glaze looks lacquered and sticky.
6. Rest and Serve
- Let the chicken rest in the pan for 5 minutes before serving. This allows the juices to redistribute and the glaze to set up slightly.
- Transfer to a serving platter and drizzle with any remaining teriyaki sauce from the saucepan.
- Sprinkle sesame seeds and sliced green onions over the top just before serving.
You might also enjoy: Oven Baked BBQ Chicken
Tips for The Best Baked Teriyaki Chicken
A few small adjustments make a big difference between good teriyaki chicken and great teriyaki chicken.
- Use chicken thighs: Thighs are far more forgiving than breasts and stay juicy even if you cook them a few minutes longer. Bone-in thighs have the most flavor.
- Pat the chicken dry: This step is non-negotiable. Wet chicken steams instead of roasting, and the glaze won’t stick as well.
- Don’t skip the mirin: Mirin is what gives teriyaki its authentic sweet-savory depth and the distinctive sheen. Dry sherry is the closest substitute if you can’t find it.
- Thicken the sauce properly: Make sure your cornstarch slurry is fully mixed before adding it to the sauce. Lumps of dry cornstarch in the glaze are hard to dissolve once it’s on the heat.
- Baste multiple times: One coat of glaze won’t give you those sticky, layered results. Two or three coats during baking builds depth and that gorgeous lacquered finish.
- Broil at the end: Even just two minutes under the broiler transforms a decent baked chicken into something that looks and tastes like it came from a proper Japanese kitchen.
- Watch the broiler: The honey and sugar in the glaze burn fast. Stay right by the oven during those last few minutes.
- Marinate for deeper flavor: If you have time, marinate the chicken in half the glaze for one to two hours (or overnight) before baking. The result is noticeably more flavorful.
This same technique of building a glossy glaze works beautifully in my Honey Soy Glazed Salmon, if you want to use up the rest of your mirin.
Serving Suggestions
Teriyaki chicken is one of the most versatile proteins you can make. It goes with just about everything, from simple steamed rice to more elaborate sides.
- Steamed jasmine rice: The classic pairing. The rice soaks up that extra teriyaki sauce beautifully.
- Fried rice: Serve it over my Fried Rice for a complete takeout-style dinner at home
- Egg drop soup: Start the meal with a bowl of Egg Drop Soup for a full Asian-inspired spread
- Air fryer spring rolls: Pair with Air Fryer Spring Rolls as a crispy starter or side
- Stir-fried vegetables: A quick Spring Vegetable Stir Fry alongside this chicken makes a complete, balanced plate
- Steamed broccoli or bok choy: Simple steamed greens balance the richness of the glaze perfectly
- Cucumber salad: A quick dressed cucumber salad adds cool crunch that cuts through the sweetness
Variations of Baked Teriyaki Chicken
Once you’ve mastered the base recipe, it’s easy to customize the flavors or swap in different proteins.
- Spicy teriyaki: Add 1 to 2 teaspoons of sriracha or a pinch of red pepper flakes to the glaze for a sweet-heat version
- Pineapple teriyaki: Stir two tablespoons of pineapple juice into the sauce and lay pineapple rings over the chicken before baking for a Hawaiian-style variation
- Ginger-forward: Double the fresh ginger for a more pronounced, zingy glaze that still tastes totally balanced
- Boneless chicken breasts: Use boneless, skinless breasts instead of thighs. Reduce baking time to 22 to 25 minutes total and be careful not to overcook since breasts dry out more easily
- Teriyaki salmon: This exact glaze works brilliantly on salmon fillets. Reduce the baking time to 12 to 15 minutes at the same temperature
- Sheet pan dinner: Add broccoli florets, bell peppers, and snap peas to the pan alongside the chicken. Toss the vegetables in a little oil and a spoonful of the glaze before adding them
- Low-sugar version: Swap the brown sugar for a tablespoon of coconut sugar and reduce the honey to one tablespoon. The sauce will be less sweet but still deeply flavorful
For a fantastic sheet pan spin on this same flavor profile, check out my Teriyaki Chicken Sheet Pan Dinner.
Storage and Reheating
This recipe keeps and reheats well, which makes it ideal for meal prepping at the start of the week.
- Refrigerator: Store leftover chicken in an airtight container for up to 4 days. Keep any extra sauce in a separate small container.
- Freezer: Freeze cooked chicken (without the garnishes) in a zip-lock bag or airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating in the oven: Place chicken in a baking dish, add a splash of water or extra teriyaki sauce, cover loosely with foil, and reheat at 350°F for 15 to 20 minutes until warmed through. This is the best method for maintaining juiciness.
- Reheating in the microwave: Place chicken on a microwave-safe plate, cover loosely with a damp paper towel, and heat on medium power in 90-second intervals until hot. The damp towel prevents the chicken from drying out.
- Reheating on the stovetop: Add chicken to a skillet with a splash of water or sauce over medium-low heat, cover with a lid, and warm for 5 to 7 minutes.
- Do not freeze with fresh garnishes: Add sesame seeds and green onions fresh after reheating.
Read Also: Peanut Curry Chicken
Nutritional Facts
The following nutrition estimates are based on one serving (one to two chicken thighs with glaze) out of four total servings.
Values are approximate and will vary based on specific ingredients and portion sizes.
| Nutrition Per Serving | |
|---|---|
| Calories | ~380 kcal |
| Protein | ~32g |
| Total Fat | ~16g |
| Saturated Fat | ~4g |
| Carbohydrates | ~22g |
| Sugars | ~18g |
| Sodium | ~780mg |
| Fiber | ~0g |
To reduce sodium, use low-sodium soy sauce and reduce mirin by half. To reduce sugar, cut the honey and brown sugar by a tablespoon each.
Health Benefits of Key Ingredients
Beyond tasting incredible, this recipe has some genuinely good-for-you ingredients working behind the scenes.
Chicken thighs are a rich source of protein, B vitamins (especially B3 and B6), and minerals like phosphorus and selenium.
They also contain collagen, especially around the bone, which supports joint and skin health.
- Garlic: Contains allicin, a compound with well-documented antimicrobial and anti-inflammatory properties. Regular garlic consumption is linked to improved heart health and immune function.
- Fresh ginger: A natural anti-inflammatory and digestive aid. Gingerol, the active compound in ginger, has antioxidant properties and may help reduce muscle soreness and nausea.
- Soy sauce (in moderation): Provides small amounts of protein and minerals. Choosing low-sodium versions keeps the flavors while significantly cutting the salt content.
- Sesame oil: Rich in healthy unsaturated fats, including omega-6 fatty acids. It also contains sesamol and sesamin, antioxidants linked to anti-inflammatory effects.
- Honey: A natural sweetener that contains trace amounts of antioxidants and antimicrobial compounds. It has a slightly lower glycemic impact than refined white sugar.
This dish also pairs well with the Chicken Egg Drop Soup on the blog for a protein-packed, warming meal.
FAQs About Baked Teriyaki Chicken
1. Can I use chicken breasts instead of thighs?
Yes, absolutely. Boneless, skinless chicken breasts work well with this recipe.
Because breasts are leaner than thighs, they can dry out if overcooked, so reduce the total baking time to about 22 to 25 minutes and check the internal temperature early.
Breasts are done at 165°F and should not be pushed higher.
2. Can I make the teriyaki sauce ahead of time?
You can make the sauce up to five days in advance and store it in a sealed jar or airtight container in the refrigerator.
It will thicken as it cools, which is perfectly normal. Simply warm it gently in a small saucepan or in the microwave before using, adding a tiny splash of water if it has become too thick.
3. What can I substitute for mirin?
If you can’t find mirin, dry sherry is the closest substitute in terms of flavor profile.
You can also use a combination of one tablespoon of rice vinegar plus one teaspoon of sugar to mimic mirin’s sweet-acidic balance.
Plain apple juice or white grape juice also work in a pinch, though the flavor won’t be quite as complex.
4. How do I know when the chicken is done?
The most reliable method is an instant-read thermometer inserted into the thickest part of the meat, away from the bone.
For safety, chicken must reach 165°F (74°C). For thighs specifically, cooking to 175°F to 185°F results in even more tender, falling-off-the-bone meat because the higher temperature breaks down the connective tissue in the thigh.
5. Why did my teriyaki sauce burn?
The honey and brown sugar in the glaze have a relatively low burn point, especially under a broiler.
If the sauce burned during baking, your oven temperature may have been too high, or the chicken was placed too close to the broiler element.
Keep the oven at 400°F for baking and watch closely for those last few minutes if you use the broil setting.
Placing the rack in the center of the oven rather than at the top also helps prevent burning.
For another easy baked chicken dinner, try my Baked Honey Mustard Chicken, which uses a similar sweet-savory glaze technique.
Baked Teriyaki Chicken Recipe
Equipment
- 9×13-inch baking dish
- Small saucepan
- Whisk
- Silicone basting brush
- Instant-read meat thermometer
- Microplane or box grater
Notes
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Baked Teriyaki Chicken is the kind of dinner that earns a permanent spot in your regular rotation.
It’s simple enough for a Tuesday night but impressive enough to serve to guests, and the homemade glaze takes it to a whole other level.
Give it a try this week and I promise you won’t go back to bottled teriyaki sauce.
If you make this recipe, leave a comment below and let me know how it turned out. Did you add a spicy twist, or keep it classic?
I’d love to hear from you, and sharing the recipe with a friend who loves easy weeknight dinners would mean the world.
Recommended:
- Panda Express Orange Chicken
- Honey Garlic Salmon
- Asian Turkey Meatballs
- Chicken and Rice Casserole
- Gochujang Chicken Sheet Pan Dinner
