If you’ve ever craved a dish that combines tender, juicy chicken with a perfectly balanced sweet and savory glaze, this Baked Chicken in Sweet Teriyaki Marinade Recipe is exactly what you need. It’s a simple yet sensational way to bring the flavors of your favorite Asian-inspired takeaway right to your kitchen, with a marinade that locks in incredible flavor and a finish that’s irresistibly sticky and delicious. Whether you’re cooking for family weeknight dinners or a casual gathering, this dish promises to delight every palate and leave everyone asking for seconds.
Ingredients You’ll Need
These straightforward ingredients are not just pantry staples but are carefully chosen to build layers of flavor, texture, and that perfect glossy finish that makes teriyaki so adored.
- 4 boneless, skinless chicken thighs (or breasts): Thighs provide juiciness and richness, but breasts can be used for a leaner option.
- 1/2 cup soy sauce (low sodium preferred): The salty backbone that balances the sweetness and adds depth.
- 1/4 cup brown sugar: Gives natural sweetness and a subtle molasses flavor to deepen the taste.
- 2 tbsp honey: Adds floral sweetness and helps create a lovely caramelized glaze.
- 2 cloves garlic, minced: Garlic brings that essential aromatic punch to excite the palate.
- 1 tsp fresh ginger, grated: Fresh ginger lifts the marinade with a slightly spicy, zesty warmth.
- 2 tbsp rice vinegar or apple cider vinegar: Offers a gentle tang to balance the sweet and salty notes.
- 1 tbsp sesame oil: Just a splash adds a toasted, nutty aroma that makes all the difference.
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional): Mixed to create a slurry that turns the sauce perfectly silky and clingy.
- Sliced green onions and sesame seeds (for garnish): Fresh and crunchy finishing touches to brighten every bite.
How to Make Baked Chicken in Sweet Teriyaki Marinade Recipe
Step 1: Whisk Together the Marinade
Begin by mixing the soy sauce, brown sugar, honey, minced garlic, grated ginger, vinegar, and sesame oil in a small bowl. You’re creating the magic mixture that will infuse the chicken with that iconic sweet and savory balance. Whisk until everything is perfectly blended and the sugar is fully dissolved.
Step 2: Marinate the Chicken
Place your chicken thighs or breasts in a zip-top bag or a shallow dish then pour the marinade over. Make sure each piece is well coated, then seal or cover tightly. Refrigerate for at least 30 minutes, but don’t rush this step — the longer you let the chicken soak up those flavors (up to 24 hours), the more phenomenal it’ll taste.
Step 3: Prepare for Baking
Preheat your oven to 375°F (190°C). Remove the chicken pieces from the marinade, allowing the excess to drip back into the bowl. Place the chicken in a baking dish in a single layer. Don’t discard the reserved marinade, as it will become a lovely sauce later.
Step 4: Bake to Juicy Perfection
Pop the baking dish into the oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This step ensures your chicken stays juicy on the inside while developing a slight caramelized exterior from the marinade’s sugars.
Step 5: Simmer the Marinade Into Sauce
While the chicken bakes, pour the reserved marinade into a small saucepan. Bring it to a boil, then reduce the heat and let it simmer gently. This process cooks off any raw flavors and concentrates the sauce beautifully.
Step 6: Thicken the Sauce (Optional)
If you want a thicker, glaze-like sauce, mix the cornstarch and water into a slurry and stir it into the simmering sauce. Continue cooking for 2 to 3 minutes until it thickens and coats the back of a spoon. This step isn’t required but elevates the dish to the next level of lusciousness.
Step 7: Glaze and Garnish
Brush the thickened sauce generously over the baked chicken or serve it on the side for dipping. Finally, sprinkle with sliced green onions and toasted sesame seeds, adding bursts of freshness and crunch that make each bite a delight.
How to Serve Baked Chicken in Sweet Teriyaki Marinade Recipe
Garnishes
Green onions and sesame seeds are my go-to garnishes because they add a perfect contrast to the sticky, sweet glaze. For an extra pop of color and flavor, you might also consider a sprinkle of crushed red pepper flakes or some finely sliced fresh chili if you enjoy a bit of heat.
Side Dishes
This baked chicken shines alongside fluffy steamed jasmine rice or sticky rice, which soak up every bit of the savory-sweet sauce. For veggies, crisp steamed broccoli, sautéed snap peas, or a fresh cucumber salad provide balance and a refreshing crunch.
Creative Ways to Present
For a crowd-pleasing presentation, arrange the chicken pieces over a bed of rice on a large platter and drizzle with extra teriyaki sauce. Garnish generously with green onions and sesame seeds, then scatter edible flowers or microgreens for an elegant touch. You could also serve this dish family-style alongside bowls of stir-fried veggies and pickled ginger for authentic flair.
Make Ahead and Storage
Storing Leftovers
Leftover baked chicken in sweet teriyaki marinade keeps well in an airtight container in the fridge for up to 3 days. Be sure to store the chicken and sauce together to maintain the glossy, flavorful coating.
Freezing
To freeze, place the cooked chicken and sauce in a freezer-safe container with some of the cooking juices to prevent dryness. It will stay at its best for up to 2 months. Thaw overnight in the refrigerator before reheating for optimal texture and flavor.
Reheating
Reheat leftovers gently in a skillet over medium heat or in the microwave, adding a splash of water or leftover sauce if needed to keep the chicken moist. Avoid overheating as it can dry out the meat; warm just until heated through and glossy again.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! While thighs are preferred for their juiciness and flavor, chicken breasts work perfectly if you want a leaner option. Just be mindful not to overbake breasts, as they cook a bit faster and can dry out.
Is it necessary to marinate the chicken overnight?
Not at all. Marinating for at least 30 minutes will still give great flavor, but if you have the time, letting the chicken soak overnight really deepens the taste and tenderizes the meat beautifully.
Can I make the sauce thicker without cornstarch?
Yes, allowing the marinade to simmer longer will reduce it naturally, concentrating and thickening the flavors. However, cornstarch helps speed up the process and gives the sauce a lovely smooth texture.
What can I use instead of soy sauce?
If you need a soy-free or gluten-free alternative, coconut aminos work well and provide a similar savory depth with slightly less saltiness.
How can I make this recipe spicier?
To add some heat, mix in a bit of chili garlic sauce or crushed red pepper flakes into the marinade. A sprinkle of fresh sliced chili as a garnish also adds a nice fiery kick.
Final Thoughts
There’s something truly comforting and satisfying about this Baked Chicken in Sweet Teriyaki Marinade Recipe. It’s a reliable and delicious go-to that’s perfect for busy weeknights or anytime you want a mouthwatering meal with minimal fuss. I encourage you to give it a try and watch how quickly it becomes a favorite in your recipe rotation. Once you taste that luscious marinade glazed onto tender chicken, I promise it will be hard to resist making it again and again!
Print
Baked Chicken in Sweet Teriyaki Marinade Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian, Japanese-inspired
- Diet: Low Salt
Description
This Baked Chicken in Sweet Teriyaki Marinade features tender chicken thighs marinated in a flavorful blend of soy sauce, brown sugar, honey, garlic, ginger, and sesame oil. Baked to perfection and finished with a rich, thickened teriyaki sauce, this easy recipe delivers a delicious balance of sweet and savory flavors, perfect for a quick weeknight dinner.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs (or breasts)
Teriyaki Marinade and Sauce
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare Marinade: In a small bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, vinegar, and sesame oil to create a flavorful teriyaki marinade.
- Marinate Chicken: Place the chicken thighs or breasts into a zip-top bag or shallow dish. Pour the prepared marinade over the chicken, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes to allow flavors to infuse, or up to 24 hours for more intense taste.
- Preheat Oven and Arrange Chicken: Preheat your oven to 375°F (190°C). Remove the chicken pieces from the marinade (reserving the marinade) and arrange them in a baking dish in a single layer.
- Bake Chicken: Place the baking dish in the oven and bake the chicken for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C), indicating the chicken is cooked through and safe to eat.
- Simmer Reserved Marinade: While the chicken bakes, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Once boiling, reduce the heat to a simmer to cook off any raw chicken juices and to concentrate the flavors.
- Thicken Sauce (Optional): If you want a thicker teriyaki sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir this mixture into the simmering sauce and cook for 2 to 3 minutes until it thickens to your desired consistency.
- Glaze or Serve: Once the chicken is baked, brush the thickened teriyaki sauce over the chicken pieces for a glossy glaze or serve the sauce on the side for dipping.
- Garnish and Serve: Garnish the baked chicken with sliced green onions and sesame seeds just before serving for added flavor and visual appeal.
Notes
- Marinate the chicken longer (up to 24 hours) for a deeper flavor.
- Use boneless, skinless thighs for juicier results; breasts can be used but may be less moist.
- Ensure to cook chicken to an internal temp of 165°F (74°C) for food safety.
- For a gluten-free option, use tamari instead of regular soy sauce.
- The sauce can be prepared ahead and stored refrigerated for up to 3 days.
