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Teriyaki Chicken Recipe

Ultimate Easy Teriyaki Chicken Recipe

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.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Japanese
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

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 crispy coating
For the Teriyaki Sauce
  • 1/2 cup low-sodium soy sauce
  • 1/4 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
  • 1/4 teaspoon red pepper flakes optional
For Garnish
  • 2 tablespoons sesame seeds white or black
  • 3 green onions thinly sliced
  • fresh cilantro optional

Equipment

  • 9x13-inch baking dish
  • Medium mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Small saucepan
  • Basting brush
  • Meat thermometer

Method
 

  1. Prep the Chicken: Preheat oven to 400°F (200°C) and lightly grease a 9x13 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Final Glaze: Pour thickened sauce back over chicken. Brush reserved sauce over each piece for extra flavor and shine.
  7. 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.