This Baked Teriyaki Chicken is made with homemade teriyaki sauce is packed with flavor and the chicken breast comes out perfectly juicy every time.
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.
With that said, this baked teriyaki chicken can be made with chicken thighs, boneless chicken breasts, or drumsticks. Leftovers make for a delicious Teriyaki Chicken Bowl.
- Chicken: Any type of chicken can be used in this recipe including chicken breasts, thighs, drumsticks, or tenders. Depending on the type of chicken, the exact baking time will change to ensure the chicken is cooked through.
- Teriyaki sauce: Either homemade or store-bought teriyaki sauce will work. If swapping in store-bought sauce, use about 1/2 cup of sauce for every pound of chicken.
- Optional ingredients: Looking to add more flavor to the dish, try adding a whole jalapeno to the teriyaki sauce for some spice. Fresh ginger or dried ginger also add a punch of flavor. Or finish the dish with sesame seeds, sliced green onions, or sliced raw white onions.
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. Like most marinades, the more time it marinates, the more flavor will be infused into the chicken.
You'll want to marinate it for at least an hour but you could marinate up to 24 hours for maximum teriyaki flavor.
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 that 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
Tips for Perfectly Baked Chicken
- For easy clean-up, line the casserole or baking dish with aluminum foil. Teriyaki sauce can bubble and brown as it cooks and this makes clean up a breeze. Then spray the foil with cooking spray.
- If the chicken is browning too quickly on top, tent the dish with foil so the skin doesn't burn.
- Always let the chicken rest for 5-10 minutes before serving. This lets the juices redistribute and ensures moist, tasty chicken.
- If the teriyaki sauce is too thin, there are two easy ways to thicken it. First, you can add a cornstarch slurry. Secondly, you can simply boil it in a small saucepan until it reduces to the desired thickness.
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. Combine veggies and rice and make these Teriyaki Vegetable Rice Bowls and top with this chicken.
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.
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.
Frequently Asked Questions
Here are answers to some of the most common questions about making this baked chicken teriyaki.
The main reason teriyaki burns is that it is cooked at too high a temperature. Since teriyaki sauce has a high sugar content, it will burn quickly when cooked at very high temperatures. If you are worried about the sauce burning in the baking dish, line it with foil so if the edges burn it doesn't ruin the dish.
Teriyaki marinade is usually a thinner version of teriyaki sauce used to marinate chicken, beef, and porkk. However, you can always use teriyaki sauce for marinating as well.
Baked Teriyaki Chicken
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- 4 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 cloves garlic, minced
- 1/8 tsp. black pepper (adjust to taste)
- 1 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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