baked chicken teriyaki recipe
The Best baked chicken teriyaki recipe
I’m so excited to share with you my favorite baked chicken teriyaki recipe! This dish has been a staple in my household for years, and for good reason. It’s easy to make, delicious, and packed with nutrients.
My kids love it when I serve it with steamed vegetables and a side of rice. The teriyaki sauce gives the chicken a sweet and savory flavor that they just can’t get enough of. Plus, it’s a great way to get them to eat their veggies without even realizing it.
As for me, I love how this recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special weekend gathering. The best part? It’s incredibly easy to make and requires minimal ingredients.
I’ve made this recipe countless times, and each time it turns out perfectly. I’ve experimented with different variations, but this one remains my go-to. So, if you’re looking for a new recipe to add to your rotation, look no further!
This baked chicken teriyaki is sure to become a family favorite. I’ve included all the details below, including the key home cooking technique that makes this dish so special.
Baked Chicken Teriyaki
Juicy chicken thighs coated in a sweet and savory homemade teriyaki sauce, baked until caramelized and tender. This easy oven-baked version delivers all the flavor of takeout with minimal effort.
🥘Ingredients
For the Chicken
For the Teriyaki Sauce
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Baked Chicken Teriyaki Works
Leftover baked chicken teriyaki stores well in the fridge for up to four days. Just put it in a sealed container and the sauce will stay thick and flavorful. To reheat I put it in a pan with a splash of water and warm it over medium heat until hot.
You can also use the microwave but the pan method keeps the chicken from drying out. This baked chicken teriyaki works for any occasion. It is easy enough for a Tuesday dinner but nice enough to serve at a family gathering.
I often make a double batch for potlucks or when we have guests. The sweet savory sauce pleases everyone from kids to adults. It is one of those recipes I always come back to and I think you will too.
❓ Frequently Asked Questions About Baked Chicken Teriyaki
Q: What type of chicken should I use for this recipe?
A: For this recipe, you’ll want to use boneless, skinless chicken breasts or thighs. You can also use chicken tenders if you prefer. Make sure they’re at room temperature before baking to ensure even cooking.
Q: Can I use store-bought teriyaki sauce?
A: While store-bought teriyaki sauce is convenient, it can be high in sodium and preservatives. I recommend making your own teriyaki sauce from scratch using ingredients like soy sauce, sake, mirin, brown sugar, and ginger.
Q: How long does it take to bake the chicken?
A: The baking time will depend on the thickness of your chicken pieces. As a general rule, bake the chicken at 400°F (200°C) for about 20-25 minutes for boneless breasts or thighs.
Q: Can I reheat leftover baked chicken?
A: Yes, leftover baked chicken can be reheated in the oven or microwave. Simply wrap it in foil or plastic wrap and heat until warmed through.
Q: Is baked chicken teriyaki healthy?
A: This recipe is relatively healthy compared to other Chinese-inspired dishes. The teriyaki sauce is made with soy sauce and sugar, which are high in antioxidants and fiber respectively.
