This Baked Teriyaki Chicken is made with homemade teriyaki sauce is packed with flavor and the chicken breast comes out perfectly juicy every time. Jump to Recipe keyboard_arrow_down
This Baked Chicken Teriyaki is a family favorite and is one of those meals that makes the whole family happy. Served it with Crispy Asian Brussel Sprouts and Healthy Fried Rice for a meal that feels like take-out but is healthy and made at home.
Two very distinct versions of this recipe happen in my house depending on how much kitchen stamina I have. When I am full of energy, I make up a batch of homemade teriyaki, usually throwing in a whole jalapeno for just a touch of heat in the background. When I have no willingness to cook, I use store-bought teriyaki sauce, sometimes squirting in some Sriracha for heat,
After that, the recipe couldn't be easier. Just coat the chicken with the teriyaki sauce and pop it into the oven. Depending on what kind of chicken you are cooking, the time it takes will vary but there are guidelines below for every type of chicken you might think about making.
The included recipe is for bone-in chicken breasts, sometimes called split chicken breasts. The great thing about this cut of chicken is that it stays really moist in the oven since the bone and skin, protect the chicken from drying out. However, they do take significantly longer and are higher in calories and fat.
How long do you marinate teriyaki chicken?
It may come as a surprise, but you do not have to marinate your teriyaki chicken to get a really flavor packed result, but it will taste even better if you do. And like most marinades, the more time it marinates, the more flavor will be infused in the chicken. You'll want to marinate it for at least an hour but you could marinate up to 24 hours.
Another question about marinating that many people have is the safety of using marinade used for raw proteins as a sauce. You have a few options. First, you can double up on the teriyaki sauce and use one batch for marinating the chicken and another batch for cooking and drizzling. Then you don't have to worry at all about contamination.
You can also cook the marinade that was used for the chicken to kill any potentially harmful bacteria. If you do this, just add the marinating liquid to a pot and then bring it to a full, rolling boil. (This is an approved suggestion according to the USDA Meat and Poultry Hotline on the Foodsafety.gov website. )
How long do I bake teriyaki chicken?
Baked teriyaki chicken can be made with virtually any cut of chicken but the cooking times will vary substantially depending on which cut you are using and the thickness. Remember, chicken should always be cooked to 165 degrees regardless of the cut and cooking times vary based on the size and thickness. Consider these guidelines, and adjust as needed.
Here are the cooking times for different types of chicken, assuming you are cooking it at 400 degrees.
- Bone-in chicken breast (split chicken breasts): 45-60 minutes
- Bone-in chicken thighs (with or without skin): 35-40 minutes
- Boneless skinless chicken breasts: 25-30 minutes (for extra large breasts, they may take longer)
- Boneless skinless chicken breasts, cutlets or butterflied: 15-20 minutes (less for very thin cutlets)
- Boneless skinless chicken thighs: 18-20 minutes
- Chicken drumsticks: 45-50 minutes
What goes with chicken teriyaki?
Teriyaki is one of those sauces that is super versatile and pairs great with all kinds of side dishes. Typically it is served with steamed white or brown rice and a vegetable. Broccoli, sugar snap peas, green beans, and bok choy are all popular options. To play up the Asian flavors in the dish, consider cooking your veggies in sesame oil and finishing them with a splash of soy sauce. Edamame is another great option for a side dish and we especially love this Sesame Soy Edamame.
If you want to get more creative, baked teriyaki chicken is the perfect filling for lettuce wraps with some chopped carrots, bean sprouts, and cilantro. We like to serve some rice noodles as well on the side to make the lettuce wraps more substantial. It's also delicious with a pineapple or mango salsa since the teriyaki sauce is sweet.
Four Meal Prep Ideas
Since this recipe is really easy to prepare, keeps well, and tastes great warm or cold - it is great for meal prep. Just make a double batch to ensure you have enough leftovers.
- Grain Bowls: Cook up some quinoa, brown rice, or farro. Then add the chicken and either cooked or frozen vegetables. The frozen vegetables will defrost in the fridge, Drizzle with extra teriyaki sauce.
- Teriyaki Chicken Salad: This chicken is the perfect protein option for a big green salad. To keep things Asian inspired make the salad with edamame, bean sprouts, cabbage, water chestnuts, cucumbers, and mango. Then use the same teriyaki sauce for dressing or use a light sesame dressing.
- Lettuce Wraps: Slice or chop the chicken into smaller pieces and pack it alongside butter lettuce leaves, sliced carrots, bean sprouts, and any other lettuce wrap fillings you like. Bring some teriyaki sauce or Sriracha to drizzle on top of each wrap.
- Chicken Wrap: There is a restaurant near me that makes an amazing chicken teriyaki wrap with bean sprouts, spinach, tomato, red onion, and pineapple all rolled into a whole grain wrap. Recreate this at home with all your favorite fillings.
Baked Teriyaki Chicken
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- 4 U bone-in, skin-on chicken breasts
- 1 tbsp water
- 1 tbsp cornstarch
- 1/3 cup brown sugar
- 1/2 cup low sodium soy sauce (GF version if needed)
- 1/4 cup rice wine vinegar
- 1 tbsp. fresh ginger, whole
- 2 U cloves garlic, minced
- 1/8 tsp. black pepper (adjust to taste)
- 1 U whole jalapeno
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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