Baked Teriyaki Chicken Recipe
Sticky, glossy, and deeply savory Baked Teriyaki Chicken made with a simple homemade teriyaki glaze. Ready in under an hour and perfect for weeknight dinners or meal prep.
Equipment
- 9x13-inch baking dish
- Small saucepan
- Whisk
- Silicone basting brush
- Instant-read meat thermometer
- Microplane or box grater
Notes
Tips: Pat chicken completely dry before glazing for best caramelization. Use bone-in chicken thighs for the most flavor and juiciness. Baste two to three times during baking for proper glaze layers. Do not skip mirin as it provides authentic flavor and sheen. Watch carefully under the broiler as the honey-sugar glaze can burn quickly. For deeper flavor, marinate chicken in half the glaze for 1 to 2 hours or overnight before baking. To reduce sodium, use low-sodium soy sauce. Storage: Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat in oven at 350°F covered with foil, or in microwave under a damp paper towel.
Nutrition
Calories: 380kcalCarbohydrates: 22gProtein: 32gFat: 16gSaturated Fat: 4gSodium: 780mgSugar: 18g
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