Baked Teriyaki Chicken
This Baked Teriyaki Chicken is juicy, tender, and coated in a sweet and savory homemade teriyaki sauce that turns perfectly sticky in the oven. The sauce thickens quickly on the stovetop and bakes into the chicken for incredible flavor in every bite. If you love easy oven-baked chicken recipes made with simple pantry ingredients, this one will quickly become a family favorite!
Servings: 6
Calories: 579kcal
Equipment
- Baking dish 9x13-inch
- Saucepan small
- Whisk or spoon for stirring
- Basting brush
- meat thermometer optional,
Ingredients
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup cider vinegar
- 1 tbsp cornstarch
- 1 tbsp water cold
- 1 clove garlic minced
- ½ tsp ground ginger
- ¼ tsp ground black pepper
- 12 chicken thighs boneless, skinless
Instructions
- Preheat the oven to 425°F and lightly grease a 9x13-inch baking dish.
- In a small saucepan, combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and black pepper. Cook over low heat, stirring frequently, until thickened and bubbling, about 3–5 minutes. Remove from heat.
- Arrange the chicken thighs in a single layer in the prepared baking dish.
- Brush both sides of the chicken generously with the teriyaki sauce, reserving the remaining sauce for basting.
- Bake for 30 minutes.
- Flip the chicken and brush with more sauce.
- Continue baking for 20–30 more minutes, brushing with sauce every 10 minutes, until the chicken is fully cooked and juices run clear.
- Remove from the oven and serve hot.
Notes
- Ensure the internal temperature reaches 165°F (use a meat thermometer if desired).
- Basting during baking helps create that glossy, sticky teriyaki glaze.
Nutrition
Calories: 579kcal | Carbohydrates: 20g | Protein: 39g | Fat: 38g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 1255mg | Potassium: 517mg | Fiber: 0.2g | Sugar: 17g | Vitamin A: 177IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 2mg