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Baked Chicken in Sweet Teriyaki Marinade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 46 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes (plus marinating time)
  • Cook Time: 30 minutes
  • Total Time: 40 minutes (plus marinating time)
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian-Inspired
  • Diet: Dairy-Free

Description

This Baked Chicken in Sweet Teriyaki Marinade features tender boneless chicken thighs or breasts marinated in a flavorful blend of soy sauce, brown sugar, honey, garlic, and ginger, then oven-baked to juicy perfection. The marinade doubles as a luscious sauce thickened with cornstarch for an irresistible glaze. Garnished with fresh green onions and sesame seeds, this easy-to-make Asian-inspired dish is perfect for a comforting family dinner.

Ingredients

Chicken

  • 4 boneless, skinless chicken thighs (or breasts)

Marinade and Sauce

  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh grated ginger (or 1/4 teaspoon ground ginger)
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)

Garnish (Optional)

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Prepare the Marinade: In a medium bowl, whisk together soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil until the sugar is dissolved and the mixture is well combined.
  2. Marinate the Chicken: Place the chicken thighs or breasts into a resealable plastic bag or shallow dish. Pour the prepared marinade over the chicken, making sure each piece is coated evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour, or preferably overnight to maximize flavor infusion.
  3. Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C) to ensure it’s at the right temperature for baking the chicken perfectly.
  4. Bake the Chicken: Remove the chicken from the marinade and arrange it in a baking dish, discarding the marinade in the bag. Reserve the marinade separately for making the sauce. Place the baking dish in the oven and bake for 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the meat is cooked through.
  5. Prepare the Sauce: While the chicken is baking, pour the reserved marinade into a small saucepan. Bring it to a gentle simmer over medium heat. If you desire a thicker sauce, whisk in the cornstarch slurry and continue cooking the sauce for 2–3 minutes until it has thickened nicely.
  6. Serve: Once the chicken is done, remove it from the oven and spoon the thickened teriyaki sauce over the top. Garnish with sliced green onions and a sprinkle of sesame seeds if desired. Serve hot with steamed rice and vegetables for a complete meal.

Notes

  • Serve with steamed rice and broccoli for a well-rounded meal.
  • For a gluten-free option, substitute soy sauce with tamari or coconut aminos.
  • This recipe is versatile and works well with chicken drumsticks or wings too.

Find it online: https://slsrecipes.com/baked-chicken-in-sweet-teriyaki-marinade-recipe-3/