There’s something truly special about a meal that delivers big flavors with minimal effort, and that’s exactly what you get with Baked Chicken in Sweet Teriyaki Marinade. This recipe is a foolproof way to transform simple chicken thighs into a succulent, glossy, and gorgeously caramelized centerpiece, thanks to a luscious marinade loaded with sweet and savory notes. The result is an irresistible Asian-inspired dish that manages to feel both comforting and a little bit festive—perfect for busy weeknights, cozy weekends in, or impressing a dinner crowd.
Ingredients You’ll Need
I adore how the ingredient list for Baked Chicken in Sweet Teriyaki Marinade is delightfully straightforward, yet each item is absolutely crucial to creating layers of flavor, plus a beautiful, sticky glaze. As you measure and whisk, know that each element plays its own role in bringing the dish’s irresistible taste and appeal together.
- Chicken Thighs: Thighs stay juicy and tender in the oven, soaking up the marinade like a dream.
- Low-Sodium Soy Sauce: Balances saltiness without overpowering, letting the sweetness shine through.
- Honey: Adds a floral, natural sweetness that caramelizes beautifully as it bakes.
- Rice Vinegar: Offers bright tanginess that keeps the dish from feeling too heavy.
- Brown Sugar: Deepens the sweetness and helps create that gorgeous, glossy sheen.
- Garlic Cloves: Brings aromatic intensity to every bite—mincing fresh makes a big difference!
- Fresh Ginger: A teaspoon of grated ginger gives the marinade its signature warmth and complexity.
- Sesame Oil: Just a dash infuses rich, toasty, unmistakable Asian undertones.
- Cornstarch: Thickens the sauce so it coats each piece of chicken just right.
- Water: Combines with the cornstarch for a smooth, lump-free sauce.
- Sesame Seeds (optional): Sprinkled on top, they add crunch and a pretty touch of contrast.
- Green Onions: Sliced as a finishing garnish for color and a gentle bite of freshness.
How to Make Baked Chicken in Sweet Teriyaki Marinade
Step 1: Whisk Together the Marinade
Begin by grabbing a medium bowl and whisking together the soy sauce, honey, rice vinegar, brown sugar, minced garlic, grated ginger, and sesame oil. This isn’t just any marinade—it’s the soul of Baked Chicken in Sweet Teriyaki Marinade, balancing sweet, savory, and tangy notes in one glossy mixture. Take a moment to smell the aromatics; this is where flavor building truly begins.
Step 2: Marinate the Chicken
Place your chicken thighs in a zip-top bag or a flat, shallow dish, then pour all that glorious marinade over them. Seal or cover, turn the chicken around to ensure it’s fully coated, and refrigerate for at least 1 hour. If you have time (or remember in the morning!), marinating overnight works magic—the longer the chicken bathes in those robust flavors, the better your Baked Chicken in Sweet Teriyaki Marinade will taste.
Step 3: Preheat and Prep
With everything marinated to perfection, preheat your oven to 400°F (200°C). While the oven heats, remove the chicken from the marinade and arrange the pieces in a baking dish, skin side up if you like an extra luscious finish. Pour half of the remaining marinade over the chicken for an extra flavor boost—this ensures every piece is as mouthwatering as possible.
Step 4: Bake to Perfection
Slide the dish into the oven and let the chicken bake for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C). The marinade will bubble up and glaze over, helping the Baked Chicken in Sweet Teriyaki Marinade become sticky, golden, and absolutely irresistible.
Step 5: Thicken the Sauce
While the chicken works its magic in the oven, take the remaining marinade and pour it into a small saucepan. In a separate bowl, mix the cornstarch and water until smooth, then add this slurry to the saucepan. Cook over medium heat, stirring often, until the sauce is thick and glossy—this velvety sauce is the finishing touch that pulls the whole dish together.
Step 6: Glaze and Garnish
Once the chicken is finished baking, brush it with your thickened sauce and prepare for oohs and ahhs. Sprinkle on optional sesame seeds for crunch and scatter sliced green onions over the top for a fresh, colorful finish. Now, your Baked Chicken in Sweet Teriyaki Marinade is ready for its big moment at the table!
How to Serve Baked Chicken in Sweet Teriyaki Marinade
Garnishes
A sprinkle of toasted sesame seeds brings a little crunch and a lovely hint of nuttiness, while a flurry of bright green onion slices adds both color and a slight bite of freshness. If you want to go the extra mile, a few cilantro leaves or thinly sliced red chili can also jazz things up, making your Baked Chicken in Sweet Teriyaki Marinade feel restaurant-ready.
Side Dishes
You can’t go wrong with piping hot steamed rice—it’s the perfect base to soak up all that delicious sauce. For a lighter touch, pair your Baked Chicken in Sweet Teriyaki Marinade with stir-fried or roasted vegetables: think broccoli, sugar snap peas, or bell peppers. If you’re after something cozy, buttery mashed potatoes or even a crisp Asian slaw make fantastic companions.
Creative Ways to Present
For a crowd-pleasing presentation, slice up the chicken and drizzle extra teriyaki sauce on a serving platter, garnished with all the toppings. Or, toss the baked chicken with noodles for a hearty one-bowl meal. Skewer smaller pieces for party-ready teriyaki bites—Baked Chicken in Sweet Teriyaki Marinade adapts beautifully to any occasion, from family dinners to potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Chicken in Sweet Teriyaki Marinade stores like a dream! Cool any extra chicken completely, then pop it in an airtight container in the fridge. It’ll keep for up to 3–4 days, and the flavors continue to meld, making next-day lunches an absolute treat.
Freezing
You can absolutely freeze this dish for later! Simply slice or shred cooled chicken, pack it (with any extra sauce) in a freezer-safe container, and freeze for up to 2 months. When a teriyaki craving strikes, thaw overnight in the fridge or gently in the microwave.
Reheating
Warm up your Baked Chicken in Sweet Teriyaki Marinade gently in a covered skillet over low heat, adding a splash of water if needed to loosen up the sauce. For microwave reheating, cover and heat in 30-second bursts, stirring in between to keep the chicken tender and the glaze luscious.
FAQs
Can I use a different cut of chicken for this recipe?
Absolutely! While boneless, skinless thighs deliver the juiciest result, you can use breasts or drumsticks—just adjust the cooking time as needed to prevent drying out.
What makes this marinade so “sweet teriyaki”?
The winning combination of honey and brown sugar creates a deeply caramelized sweetness, balanced by savory soy sauce and a bright hit of rice vinegar, making the flavor of Baked Chicken in Sweet Teriyaki Marinade truly shine.
Is this recipe gluten-free?
Yes—it can be gluten-free if you swap in a certified gluten-free soy sauce or tamari. Always double-check your labels if you’re cooking for someone with sensitivities.
Can I make the marinade ahead of time?
Definitely! Feel free to whisk together the marinade up to two days in advance and keep it in the fridge. This makes it even easier to marinate the chicken whenever you’re ready.
How can I make this dish a little spicier?
If you crave a bit of heat, add a pinch of red pepper flakes or a splash of sriracha to the marinade before soaking the chicken. It gives a gentle spice that plays well with the sweet flavors.
Final Thoughts
You don’t need to wait for a special occasion to serve up this crowd-pleasing Baked Chicken in Sweet Teriyaki Marinade. It’s approachable, utterly delicious, and brings both comfort and excitement to the table. I hope you give it a try soon—one bite and it just might become your new top-requested chicken dish!
Print
Baked Chicken in Sweet Teriyaki Marinade Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes (plus marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Non-Vegetarian
Description
Indulge in the delicious flavors of tender baked chicken thighs coated in a sweet and savory teriyaki marinade. This Asian-inspired dish is easy to prepare and perfect for a weeknight dinner.
Ingredients
Chicken:
- 4 boneless, skinless chicken thighs
Marinade:
- 1/2 cup low-sodium soy sauce
- 1/3 cup honey
- 1/4 cup rice vinegar
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 tbsp sesame oil
Sauce:
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds (optional)
- 2 green onions, sliced for garnish
Instructions
- Prepare Marinade: Whisk together soy sauce, honey, rice vinegar, brown sugar, garlic, ginger, and sesame oil in a bowl.
- Marinate Chicken: Place chicken thighs in a bag, pour marinade over them, seal, and refrigerate for at least 1 hour.
- Bake Chicken: Preheat oven to 400°F. Bake marinated chicken for 25-30 minutes or until internal temperature reaches 165°F.
- Thicken Sauce: Simmer remaining marinade with cornstarch mixture until thickened.
- Finish Dish: Brush baked chicken with thickened sauce, garnish with sesame seeds and green onions.
Notes
- This dish pairs well with steamed rice or stir-fried vegetables.
- For a spicier version, add red pepper flakes to the marinade.
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