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
Scale
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.
