This easy baked teriyaki chicken combines tender chicken with a glossy homemade sauce that’s sweet, savory, and packed with classic teriyaki flavor. Everything comes together in one baking dish, making it a practical dinner for busy weeknights. Serve it over steamed rice with broccoli or your favorite vegetables for a complete meal.

• Easy oven preparation: The chicken bakes in a simple dish while the sauce develops into a glossy coating.
• Sweet and savory flavor: Soy sauce, brown sugar, garlic, ginger, and rice vinegar create a balanced teriyaki-style sauce.
• Weeknight friendly: The prep is straightforward and doesn’t require complicated cooking techniques.
• Tender chicken: Boneless chicken thighs stay juicy while absorbing plenty of sauce.
• Easy to customize: Serve it with rice, noodles, vegetables, or your favorite Asian-inspired sides.
• Great leftovers: The chicken reheats well and makes an easy next-day lunch.

Ingredients

For the chicken and sauce, you’ll need simple pantry staples plus boneless chicken thighs.

Ingredient Notes

Boneless, skinless chicken thighs: Thighs are especially forgiving in the oven and remain juicy as they bake. Boneless chicken breasts can also be used, but cooking time may vary.

Low-sodium soy sauce: This gives the sauce its salty, savory base while leaving room to adjust the seasoning.

Brown sugar: Adds sweetness and helps the sauce become glossy and lightly caramelized as it cooks.

Rice vinegar: A small amount adds acidity that keeps the sauce from tasting overly sweet.

Fresh garlic and ginger: These provide the aromatic flavor that makes the sauce taste more rounded and flavorful.

Cornstarch: Helps thicken the sauce so it clings to the chicken rather than remaining watery.

Sesame oil: A small amount adds nutty depth. Toasted sesame oil works particularly well.

Green onions and sesame seeds: Optional garnishes that add freshness, color, and a little texture.

How to Bake Teriyaki Chicken

1. Prepare the Oven and Chicken

Preheat the oven to 400°F. Lightly grease a 9 × 13-inch baking dish with the cooking oil.

Pat the chicken thighs dry with paper towels. Arrange them in a single layer in the baking dish, leaving a little space between pieces when possible.

2. Mix the Teriyaki Sauce

In a medium bowl, whisk together the soy sauce, brown sugar, water, rice vinegar, sesame oil, garlic, ginger, and cornstarch.

Whisk until the cornstarch is fully dispersed and no dry lumps remain. The sauce will still be fairly thin at this stage; it thickens during cooking.

3. Coat the Chicken

Pour the sauce evenly over the chicken thighs, turning the pieces once if needed so they’re well coated. Spoon some of the sauce over the top of each piece.

Let the chicken sit in the sauce for about 5 minutes while the oven finishes preheating. There’s no need for a long marinade.

4. Bake Until Tender

Bake the chicken uncovered at 400°F for 25–30 minutes, depending on the thickness of the pieces.

The sauce should be bubbling around the chicken, and the meat should be tender. Check the thickest part of the largest piece with an instant-read thermometer; chicken should reach 165°F.

5. Rest and Finish

Remove the baking dish from the oven and let the chicken rest for 5 minutes. During this time, the sauce will settle slightly and cling more closely to the chicken.

Spoon some of the pan sauce over the chicken, then sprinkle with sliced green onions and sesame seeds.

6. Serve With Rice and Vegetables

Serve the chicken hot over steamed white rice, spooning extra teriyaki sauce over the top. Add steamed broccoli or another favorite vegetable alongside it.

For easier serving, slice larger chicken thighs into strips before plating.

Recipe Tips

• Pat the chicken dry first. Excess surface moisture can dilute the sauce and make it harder for the chicken to develop lightly caramelized edges.
• Use a single layer. Keeping the chicken pieces spread out helps them cook more evenly and keeps the sauce concentrated around the meat.
• Whisk the cornstarch thoroughly. Cornstarch settles quickly, so give the sauce another quick whisk immediately before pouring it over the chicken.
• Check the temperature rather than relying only on time. Chicken pieces vary in thickness. The thickest part should reach 165°F.
• Don’t overbake the chicken. Once it reaches a safe internal temperature, remove it from the oven and let it rest so it stays juicy.
• Spoon the pan sauce over the chicken before serving. The sauce contains concentrated flavor from the baking process and helps keep the chicken moist.
• Use low-sodium soy sauce when possible. Regular soy sauce can make the finished sauce noticeably saltier, especially as it reduces in the oven.

Chicken Breast vs. Chicken Thighs

Chicken thighs are the easiest choice for this baked teriyaki recipe because they have enough fat to stay tender during oven cooking.

Chicken breasts can be substituted. Because they are leaner and can vary significantly in thickness, start checking them earlier and use an instant-read thermometer to determine when they’re done.

If using very thick chicken breasts, gently pound the thicker sections so the pieces are closer to an even thickness before baking.

Variations and Substitutions

Chicken breasts: Substitute an equal weight of boneless, skinless chicken breasts. Adjust the baking time according to thickness and remove them once they reach 165°F.

Pineapple teriyaki chicken: Add pineapple chunks to the baking dish before cooking. Use drained canned pineapple or fresh pineapple cut into bite-size pieces.

Spicy teriyaki chicken: Add 1/2 teaspoon of crushed red pepper flakes or a small amount of sriracha to the sauce.

Extra ginger: Increase the fresh ginger to 1 1/2 tablespoons for a stronger ginger-forward flavor.

Gluten-free: Use a gluten-free soy sauce or tamari that is specifically labeled gluten-free.

Lower-sugar: Reduce the brown sugar slightly for a less sweet sauce. The finished sauce will be less thick and caramelized.

What to Serve With Baked Teriyaki Chicken

• Steamed white rice: The rice soaks up the extra sauce and keeps the meal simple.
• Brown rice: A heartier option with a nuttier flavor.
• Steamed broccoli: Its mild flavor pairs naturally with the sweet-savory sauce.
• Snap peas: Their crisp texture provides contrast to the tender chicken.
• Simple cucumber salad: A cool, fresh side balances the warm, rich sauce.
• Steamed edamame: An easy side that adds texture and makes the meal more substantial.

Storage and Reheating

Refrigerator

Store leftover chicken and sauce in an airtight container and refrigerate within 2 hours of cooking. Keep for up to 4 days.

For the best texture, store the chicken with some of the sauce so it doesn’t dry out.

Freezer

The cooked chicken can be frozen in an airtight freezer-safe container for up to 3 months. Portioning individual servings makes reheating easier.

Thaw overnight in the refrigerator before reheating for the most even results.

Reheating

For the microwave, place a serving of chicken and sauce in a microwave-safe dish. Cover loosely and heat in short intervals until hot throughout.

For oven reheating, place the chicken in a covered baking dish with a spoonful of sauce or water and warm at 325°F until heated through.

Avoid repeatedly reheating the same portion, as this can dry out the chicken.