Today’s share is a fantastic updated version of a recipe that has been on regular rotation in our home for over a decade, EASY BAKED TERIYAKI CHICKEN – The BEST Teriyaki Chicken made with kitchen staples. Dinner is ready from start to finish in about an hour!
Easy-Baked Teriyaki Chicken: The BEST Teriyaki Chicken made with Kitchen Staples
This fabulous chicken comes together quickly with the best homemade teriyaki sauce made with kitchen staples. Dinner is ready from start to finish in about an hour. Serve chicken over rice with your favorite vegetables for a fantastic dinner. The sauce is excellent for grilling chicken too!
Read Rave Reviews from People Who Tried this Recipe on Pinterest!
Ingredients Needed to Make Easy Baked Teriyaki Chicken
- boneless skinless chicken thighs
- soy sauce
- sugar
- cider vinegar
- ground ginger
- garlic
- pepper
- cornstarch
This recipe can easily be doubled and baked in a 9×13 baking dish. I often double the recipe so we have leftovers – it’s great the next day.
How to Make Easy Baked Teriyaki Chicken
Preheat oven to 400 degrees F. Spray a 9×9 baking dish with non-stick cooking spray, then place chicken thighs evenly in dish, season with pepper. In a small sauce pan over medium heat, add all the sauce ingredients and whisk together. Allow to come to a simmer/bubbling, whisking often until sauce thickens.
When sauce is ready, pour evenly over chicken, coating well (lift chicken so sauce gets underneath). Bake on the middle rack of the oven for approximately 45–50 minutes.
PINNABLE IMAGE
This teriyaki sauce is awesome for grilling chicken!
Next time you grill chicken, give this teriyaki sauce a try – it makes awesome barbecue chicken!
TRY THE SLOW COOKER VERSION – EASY SLOW COOKER TERIYAKI CHICKEN
WANT MORE EASY CHICKEN RECIPES LIKE THIS ONE?
- Famous Butter Chicken
- Creamy Chicken Bake
- Slow Cooker Shredded Chicken for Tacos, Burritos, Bowls
- Easy Slow Cooker Smothered Chicken
- Slow Cooker Queso Chicken Tacos
Easy Baked Teriyaki Chicken (Best Sauce Ever)
Ingredients
- 2 pounds boneless skinless chicken thighs (approximately 6 thighs)
- ½ cup soy sauce (I use low sodium)
- ¼ cup cider vinegar
- ½ cup sugar (white granulated)
- 1 clove garlic minced (or 1/2 teaspoon garlic powder)
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
- 1 Tablespoon cornstarch
Instructions
- Preheat oven to 400 degrees F. Spray a 9×9 baking dish with non-stick cooking spray then place chicken thighs evenly in dish, season with pepper.
- In a small sauce pan over medium heat, add all the sauce ingredients and whisk together. Allow to come to a simmer/bubbling, whisking often until sauce thickens.
- When sauce is ready, pour evenly over chicken, coating well (lift chicken so sauce gets underneath). Bake on the middle rack of the oven for approximately 45–50 minutes. Chicken should reach a safe 165°F before serving.
- Serve chicken over rice with your favorite veggies – broccoli, green beans, carrots and more.
Notes
- The original recipe calls for brushing the sauce on the chicken and then basting halfway through baking. Over the years, I found it easier and just as tasty to pour all the sauce over the chicken and just let it bake.
- The original recipe also calls for double the amount of thighs (12) with the same amount of sauce above. I serve the chicken over rice with vegetables – my family loves to spoon the sauce over the chicken and vegetables. When I make a big batch (approximately 12 thighs), I always double the sauce. If you plan to make the chicken alone, not served over rice, you can use 12 thighs with the sauce above.
- Chicken breasts can be subbed for thighs.
Linda
This recipe was delicious. I doubled the recipe for my book club and everyone loved it!!
I also tried it substituting monk fruit sweetener for the sugar and that was lovely as well.
Ellen J Wilmoth
Can this recipe done in a crockpot?
PATRICA
Can the easy baked teriyaki chicken be made with bone in, skin on chicken thighs? How does it change the instructions? (I have them in my freezer) Sounds so good Thank you!
Mary Neumann
Yes you can, Patricia, just bake them the same way. If you want to crisp up the chicken skin, you could place them on a cookie sheet covered in foil (for easy clean up) and pop them under the broiler for a few minutes, if they are not crispy enough after baking.
Michele
Dear SLB…I had asked in an earlier comment if the pan to be used was a 9×9 or a 9×13. I JUST reread the post and realized WHY you had mentioned a 9×13…THAT size was to be used if you were doubling the recipe! I simply misunderstood. This recipe sounds GREAT! I’m looking forward to giving it a try!
Michele
I love Teriyaki chicken, but have a quick question about the pan size. Is it a 9″x13″ or a 9″x9″?
Mary Neumann
For 6 thighs I use a 9×9. If I double the recipe, I use a 9×13. If you have big thighs, you can use a 9×13 – I like the chicken to bake in the sauce.
Pamela Shank
I have never thought of making my own teriyaki sauce and my husband eats it on so many things. I will make this for sure. I also just bought some chicken thighs this weekend so this will be perfect! Thanks for the recipe
Mary Neumann
Hi Pamela,
Try this recipe, it’s wonderful and so simple. I can’t tell you how many times I’ve made it over the years, especially this last year stuck at home -at least twice a month. Thighs are the best. Chicken breasts are good, but thighs are fantastic! Hope you enjoy the recipe. 🙂
Margaret
Can u use it as marinade
Mary Neumann
Yes – 🙂 it’s great!
Barbara
Using boneless chicken breast is the time in the oven shorter?