![- 4 boneless, skinless chicken thighs - 1/2 cup soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated The main ingredients are very important. Each one adds unique flavor to the dish. Chicken thighs keep the meat juicy. Soy sauce gives a salty taste. Honey adds sweetness, while rice vinegar brings a nice tang. Sesame oil adds a nutty flavor, and garlic and ginger boost the aroma. - 1/4 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional, for heat) - 1 tablespoon sesame seeds (for garnish) - 2 green onions, sliced (for garnish) Optional ingredients let you customize your dish. Black pepper adds warmth, and red pepper flakes can spice things up. Sesame seeds and green onions make the chicken look nice when serving. - Alternatives for soy sauce: tamari or coconut aminos - Sweeteners other than honey: maple syrup or agave If you need to change some ingredients, that’s easy! Tamari or coconut aminos are great for a gluten-free option. If you want a different sweetener, maple syrup or agave works well. You can still enjoy the same tasty teriyaki flavor with these swaps. For the full recipe, check out the link above. - Preheat your oven to 400°F (200°C). - In a mixing bowl, whisk together: - 1/2 cup soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1/4 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - Place 4 boneless, skinless chicken thighs in a large baking dish. - Coat the chicken thighs with the teriyaki sauce you just made. - Cover the baking dish with aluminum foil. - Bake for 25 minutes. - After 25 minutes, remove the foil. - To thicken the sauce, mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl. - Simmer the remaining sauce in a small saucepan. - Add the cornstarch mixture until it thickens. - Brush the thickened sauce back over the chicken. - Bake uncovered for an additional 15-20 minutes, until the chicken reaches 165°F (74°C). - Let the chicken rest for a few minutes before serving. - Garnish with sesame seeds and sliced green onions. For all the details, check the Full Recipe. For the best flavor, marinate your chicken for at least 30 minutes. If you have time, let it sit for a few hours or overnight. This allows the meat to soak up all the tasty goodness. Adjust sweetness by adding more honey or using less. If you like spice, add more red pepper flakes to the marinade. To keep your chicken moist while baking, cover the dish with foil for the first part of baking. This traps steam and helps cook the chicken evenly. For a golden finish, remove the foil in the last 15 minutes of baking. Brush on thickened sauce to help caramelize the glaze. Serve Baked Teriyaki Chicken over jasmine rice. Add some sautéed broccoli or snap peas on the side for color. For a nice touch, sprinkle extra sesame seeds and sliced green onions on top. This adds crunch and makes the dish look great! You can find the full recipe for all the details. {{image_2}} You can make Baked Teriyaki Chicken even healthier. Using skinless chicken breast is a great choice. This cut has less fat and more protein. You can also try low-sodium soy sauce. It helps cut back on salt while keeping that tasty flavor. To kick up the flavor, add fruits like pineapple or mango. These fruits give a yummy sweetness. You can also mix in different herbs or spices. Ginger, basil, or chili flakes can change the taste. Experimenting with flavors keeps your meals fun and exciting! Want to try a different cooking method? Use a slow cooker for tender chicken. Just mix the sauce, add chicken, and let it cook. Another fun option is grilling. Grilling gives a nice charred finish. Make sure to marinate the chicken first for the best flavor. For the full recipe, check out the [Full Recipe]. To keep your Baked Teriyaki Chicken fresh, store it in the fridge. Use airtight containers to prevent moisture loss. It’s best to let the chicken cool before sealing it. This way, it stays juicy and tasty. You can keep it for up to four days in the fridge. This makes it easy to enjoy later. For longer storage, you can freeze your Baked Teriyaki Chicken. First, let it cool completely. Then, wrap it tightly in plastic wrap or place it in a freezer-safe container. Make sure to remove as much air as possible. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready to eat, thaw it in the fridge overnight. This method helps keep the chicken's texture nice and tender. To reheat your chicken, the oven works best. Preheat it to 350°F (175°C). Place the chicken in a baking dish and cover it with foil. This keeps the moisture in. Heat for about 20 minutes, or until it's warm throughout. You can also use a microwave, but be careful. Heat it in short bursts to avoid drying it out. If you want to keep the flavor strong, drizzle a bit of teriyaki sauce on top before heating. This adds extra taste and keeps it juicy. If you want to try making this dish, look for the Full Recipe. Enjoy! How long should I bake teriyaki chicken? You should bake teriyaki chicken for a total of 40 to 45 minutes. First, bake it covered for 25 minutes. Then, uncover it and bake for another 15 to 20 minutes. This ensures the chicken cooks evenly and stays juicy. Can I use different cuts of chicken? Yes, you can use different cuts. Chicken breast, drumsticks, or wings work well too. Just adjust the baking time based on the thickness of the meat. How do I make the sauce thicker? To thicken the sauce, mix cornstarch with water. Add this mix to the sauce while simmering. Heat it until it thickens to your liking. This gives the sauce a nice, glossy finish. What can I serve with Baked Teriyaki Chicken? Serve Baked Teriyaki Chicken over rice or with noodles. Steamed vegetables, like broccoli or snap peas, make a great side. You can also add a fresh salad for a nice crunch. How do I know when the chicken is done? Check the internal temperature with a meat thermometer. The chicken should reach 165°F (74°C). Cut into the thickest part to ensure there is no pink meat. Can this recipe be made gluten-free? Yes, you can make it gluten-free. Use tamari instead of soy sauce. Most honey is also gluten-free, but check the label to be sure. Baked Teriyaki Chicken is easy and fun to make. We covered key ingredients like chicken thighs, soy sauce, and honey. I shared tips for great flavor and texture. You can try variations and healthier options as well. Make sure to store and reheat properly for best taste. With this guide, you’ll impress your family and friends with delicious teriyaki chicken. Enjoy your cooking journey!](https://homecookingstyle.com/wp-content/uploads/2025/06/d87417ce-c660-4194-bbad-0e66bac5d451-250x250.webp)
Baked Teriyaki Chicken
Dive into the delicious world of Baked Teriyaki Chicken with this easy-to-follow recipe! Made with juicy chicken thighs and a mouthwatering homemade teriyaki sauce, this dish is perfect for a weeknight meal. With just a few ingredients and simple steps, you'll have a flavorful dinner that's quick to prepare. Click through for the full recipe and tips to make this delightful dish shine on your dinner table!