This Ultimate Easy Teriyaki Chicken Recipe delivers restaurant-quality flavor in just 20 minutes! Featuring tender, juicy chicken glazed in a homemade sweet and savory teriyaki sauce, this healthy Asian chicken recipe baked to perfection will become your go-to weeknight dinner.
Last Tuesday night, I stood in my kitchen staring at the clock. My family would be home in 30 minutes, and I had absolutely no dinner plan. Sound familiar? That’s when I discovered this easy teriyaki chicken recipe that changed everything about my weeknight cooking routine.
The first time I made this healthy teriyaki chicken recipe, my kids actually put down their phones at the dinner table. The glossy, caramelized glaze coating each piece of chicken looked like something from a Japanese restaurant, but it took me less time than ordering takeout would have.
This Asian chicken recipe baked in the oven solves the eternal dinner dilemma: how do you create something incredibly flavorful without spending hours in the kitchen? The secret is in the perfectly balanced homemade teriyaki sauce that transforms simple chicken into an unforgettable meal.
What makes this teriyaki chicken dinner recipe special is its versatility. Whether you’re meal prepping for the week, feeding picky eaters, or impressing dinner guests, this Chinese food chicken recipe delivers every single time with minimal effort and maximum flavor.
What Makes This Teriyaki Chicken Recipe Special
Traditional teriyaki chicken in the oven requires hours of marinating and complex techniques. This streamlined version captures all those beloved Japanese flavors without the wait. The chicken develops a beautiful caramelized exterior while staying incredibly moist inside.
Unlike store-bought teriyaki sauce loaded with preservatives and corn syrup, this homemade version uses real ingredients you can pronounce. The balance of sweet honey, savory soy sauce, and aromatic ginger creates layers of flavor that coat every bite of tender chicken.
This healthy teriyaki chicken recipe also works beautifully for meal prep. Make a double batch on Sunday, and you’ll have protein-packed lunches ready all week long that taste even better than restaurant takeout.
Essential Ingredients for Perfect Asian Chicken Recipes Baked
For the Chicken
- 1.5 lbs boneless, skinless chicken thighs (or chicken breasts)
- 1 tablespoon vegetable oil or sesame oil
- Salt and black pepper to taste
- 1 teaspoon cornstarch (optional, for extra crispy coating)
For the Homemade Teriyaki Sauce
- ½ cup low-sodium soy sauce
- ¼ cup honey or brown sugar
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons rice vinegar
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- ¼ teaspoon red pepper flakes (optional)
For Garnish
- 2 tablespoons sesame seeds (white or black)
- 3 green onions, thinly sliced
- Fresh cilantro (optional)
Kitchen Equipment You’ll Need
- 9×13 inch baking dish or rimmed baking sheet
- Medium mixing bowl for sauce
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Whisk or fork
- Small saucepan (if making sauce on stovetop)
- Meat thermometer (optional but recommended)
- Basting brush or spoon
Step-by-Step Teriyaki Chicken Dinner Recipe Instructions
Step 1: Prep Your Chicken
Preheat your oven to 400°F (200°C) and lightly grease your baking dish. Pat the chicken thighs completely dry with paper towels – this crucial step ensures better browning and sauce adhesion. Cut chicken into bite-sized pieces if desired, or leave thighs whole for a more dramatic presentation.
Season both sides of the chicken generously with salt and pepper. For extra crispy edges on your teriyaki chicken in the oven, lightly dust the chicken with cornstarch before baking. This creates an irresistible texture that locks in moisture.
Step 2: Create the Teriyaki Sauce
In a medium bowl, whisk together soy sauce, honey, mirin, and rice vinegar until the honey dissolves completely. Add the minced garlic and grated ginger, stirring to combine. The fresh ginger makes this healthy teriyaki chicken recipe truly authentic.
Reserve ¼ cup of the sauce for basting later. This prevents cross-contamination and gives you glossy, restaurant-quality glazing at the end. The remaining sauce will coat the chicken during baking.
Step 3: Bake the Chicken
Arrange the chicken pieces in your prepared baking dish in a single layer. Pour the teriyaki sauce over the chicken, making sure each piece is well-coated. For Asian chicken recipes baked to perfection, avoid overcrowding the pan – this allows heat to circulate evenly.
Bake for 20-25 minutes, basting halfway through with the pan juices. The chicken is done when it reaches an internal temperature of 165°F and the sauce has thickened into a beautiful glaze. If you prefer a deeper caramelization, broil for 2-3 minutes at the end.
Step 4: Thicken and Glaze
Remove the baking dish from the oven. If the sauce seems too thin, pour the pan juices into a small saucepan. Bring to a simmer over medium heat and whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).
Cook for 2-3 minutes until the sauce thickens and becomes glossy. Pour this luscious glaze back over the chicken. Brush the reserved sauce over each piece for an extra layer of flavor that makes this teriyaki chicken dinner recipe unforgettable.
Step 5: Garnish and Serve
Sprinkle sesame seeds and sliced green onions over the hot chicken. Let it rest for 3-4 minutes before serving – this allows the juices to redistribute throughout the meat. Serve your easy teriyaki chicken recipe over steamed jasmine rice, cauliflower rice, or noodles.
Pro Tips for Restaurant-Quality Results
- Use chicken thighs over breasts: Thighs contain more fat, which keeps this healthy teriyaki chicken recipe incredibly moist and tender, even if slightly overcooked.
- Don’t skip the marinating step: Even 15 minutes of marinating dramatically improves flavor penetration, though overnight marinating creates the most intense taste.
- Control the sweetness level: Start with less honey and taste as you go. You can always add more, but you can’t take it back once it’s too sweet.
- Add umami depth: A teaspoon of oyster sauce or fish sauce in your teriyaki sauce creates incredible depth without overpowering the other flavors.
- Temperature matters: Let chicken sit at room temperature for 15 minutes before baking. This ensures even cooking throughout and prevents dry edges.
Delicious Variations to Try
Spicy Teriyaki Chicken
Transform this into a fiery Chinese food chicken recipe by adding 1-2 teaspoons of sriracha or sambal oelek to the sauce. Fresh Thai chilies or extra red pepper flakes also work beautifully. The heat balances the sweetness perfectly.
Pineapple Teriyaki Chicken
Add chunks of fresh pineapple to the baking dish during the last 10 minutes. The fruit caramelizes in the teriyaki sauce, creating sweet-savory bites that complement the chicken. Use the pineapple juice to replace some of the mirin for even more tropical flavor.
Sesame Ginger Version
Double the fresh ginger and add 2 tablespoons of toasted sesame oil to the sauce. This variation emphasizes the aromatic, warming flavors that make Asian chicken recipes baked in the oven so comforting.
Vegetable-Loaded Teriyaki
Add bell peppers, broccoli florets, snap peas, or sliced mushrooms to your baking dish. The vegetables soak up the delicious sauce while adding nutrition and color to your teriyaki chicken dinner recipe. Add them halfway through baking to prevent overcooking.
Perfect Side Dishes
This easy teriyaki chicken recipe pairs beautifully with simple sides that let the star ingredient shine. Fluffy steamed jasmine or basmati rice soaks up every drop of that incredible sauce. For a lower-carb option, cauliflower rice works wonderfully.
Stir-fried or steamed vegetables add color, crunch, and nutrition. Broccoli, bok choy, snap peas, and carrots all complement the sweet-savory flavors. A crisp cucumber salad with rice vinegar dressing provides refreshing contrast to the rich teriyaki glaze.
For a heartier meal, serve over soba noodles, udon, or even ramen noodles. A simple miso soup or hot and sour soup makes an excellent starter that transforms this into a complete Asian-inspired dinner experience.
Troubleshooting Common Issues
Sauce Too Thin
If your sauce hasn’t thickened properly, remove the chicken from the dish and pour the liquid into a saucepan. Simmer over medium heat until reduced by half, or whisk in a cornstarch slurry. The sauce should coat the back of a spoon when ready.
Chicken Dry or Overcooked
Overcooking is the enemy of tender chicken. Always use a meat thermometer and remove chicken at exactly 165°F. Remember that chicken continues cooking from residual heat even after leaving the oven. Chicken thighs are more forgiving than breasts.
Sauce Too Sweet or Salty
Balance overly sweet sauce with extra rice vinegar, lime juice, or soy sauce. If too salty, add more honey and a splash of water. Always taste as you go and adjust gradually – you can’t reverse additions.
Burning or Sticking
Honey-based sauces can burn quickly. If edges are darkening too fast, lower your oven temperature to 375°F and cover loosely with foil. Make sure your baking dish is properly greased, and don’t let the sauce reduce too much.
Storage and Meal Prep
Store leftover teriyaki chicken in an airtight container in the refrigerator for 3-4 days. The flavors actually deepen overnight, making this healthy teriyaki chicken recipe perfect for meal prep. Keep the sauce separate if possible to prevent sogginess.
To freeze, let the chicken cool completely, then transfer to freezer-safe containers or bags. Label with the date and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently in the microwave in 30-second intervals, or warm in a 350°F oven for 10-12 minutes until heated through. Add a splash of water or chicken broth to refresh the sauce. For best texture, reheat in a skillet over medium heat, basting with extra sauce.
Smart Ingredient Substitutions
- No mirin? Replace with equal parts dry sherry or white wine plus a pinch of sugar, or use apple juice.
- Gluten-free option: Use tamari or coconut aminos instead of regular soy sauce for a gluten-free healthy teriyaki chicken recipe.
- Lower sugar version: Substitute honey with a natural sweetener like monk fruit or reduce the amount by half for a less sweet profile.
- No fresh ginger: Use 1 teaspoon ground ginger, though fresh provides superior flavor and aroma.
- Chicken alternatives: This sauce works beautifully with salmon, shrimp, tofu, or even portobello mushrooms.
Frequently Asked Questions
Can I make teriyaki chicken on the stovetop instead?
Absolutely! Heat oil in a large skillet over medium-high heat, cook the chicken until golden brown and cooked through (6-8 minutes per side), then add the sauce and simmer until thickened. This stovetop version of the easy teriyaki chicken recipe takes about the same time as baking.
Is teriyaki chicken healthy?
This healthy teriyaki chicken recipe can absolutely fit into a balanced diet. Use skinless chicken, reduce the honey, choose low-sodium soy sauce, and serve with plenty of vegetables. It’s high in protein and lower in calories than fried alternatives.
Can I use chicken breasts instead of thighs?
Yes, chicken breasts work perfectly in this Asian chicken recipe baked in the oven. Reduce cooking time by 5 minutes and watch closely to prevent drying out. Pound breasts to even thickness for uniform cooking.
How do I prevent the chicken from drying out?
Don’t overcook – use a meat thermometer and remove at 165°F. Baste frequently with pan juices, choose chicken thighs over breasts, and let the meat rest before slicing. Marinating also helps retain moisture.
Can I grill this teriyaki chicken instead?
Grilled teriyaki chicken is delicious! Marinate the chicken for at least 30 minutes, then grill over medium-high heat for 6-7 minutes per side, basting frequently with reserved sauce. The char adds wonderful smoky depth.
What’s the difference between teriyaki sauce and teriyaki glaze?
Teriyaki sauce is thinner and used for marinating or cooking. Teriyaki glaze is thickened (usually with cornstarch) and has a syrupy consistency that coats the chicken. This teriyaki chicken dinner recipe uses both techniques for maximum flavor.
Can I make this recipe in an air fryer?
Yes! Arrange marinated chicken in a single layer in your air fryer basket at 375°F for 12-15 minutes, flipping halfway and basting with sauce. The air fryer creates extra crispy edges while keeping the inside juicy.
This ultimate easy teriyaki chicken recipe proves that incredible Asian-inspired dinners don’t require hours of work or fancy techniques. With simple pantry ingredients, 20 minutes, and minimal cleanup, you can create a healthy teriyaki chicken recipe that rivals any restaurant. Whether you’re cooking for picky kids, meal prepping for the week, or hosting a dinner party, this versatile teriyaki chicken in the oven delivers every time. The homemade sauce, tender chicken, and beautiful presentation make this one of those Asian chicken recipes baked to perfection that you’ll return to again and again. Try it tonight and discover why this has become my family’s most-requested weeknight dinner!
Ultimate Easy Teriyaki Chicken Recipe
Ingredients
Equipment
Method
- Prep the Chicken: Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish. Pat chicken thighs completely dry with paper towels. Season both sides generously with salt and pepper. For extra crispy edges, lightly dust with cornstarch.
- Make the Teriyaki Sauce: In a medium bowl, whisk together soy sauce, honey, mirin, rice vinegar, minced garlic, and grated ginger until honey dissolves completely. Reserve 1/4 cup of sauce for basting later.
- Arrange and Coat: Place chicken pieces in the prepared baking dish in a single layer. Pour the teriyaki sauce over chicken, ensuring each piece is well-coated. Avoid overcrowding the pan for even cooking.
- Bake: Bake for 20-25 minutes, basting halfway through with pan juices. Chicken is done when internal temperature reaches 165°F. For deeper caramelization, broil for 2-3 minutes at the end.
- Thicken the Sauce: Remove baking dish from oven. Pour pan juices into a small saucepan, bring to a simmer over medium heat, and whisk in cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water). Cook 2-3 minutes until glossy and thickened.
- Final Glaze: Pour thickened sauce back over chicken. Brush reserved sauce over each piece for extra flavor and shine.
- Garnish and Serve: Sprinkle with sesame seeds and sliced green onions. Let rest 3-4 minutes before serving. Serve over steamed rice, cauliflower rice, or noodles with your favorite vegetables.
Notes
- Chicken Choice: Thighs stay juicier than breasts. If using breasts, reduce cooking time by 5 minutes and watch closely.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
- Less Sweet: Reduce honey to 2 tablespoons or use a natural sweetener.
- Storage: Store in airtight container for 3-4 days in refrigerator. Freeze up to 3 months.
- Reheating: Reheat gently in microwave or 350°F oven for 10-12 minutes. Add splash of water to refresh sauce.
- Variations: Add pineapple chunks, bell peppers, broccoli, or snap peas during last 10 minutes of baking.
