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Baked Chicken in Sweet Teriyaki Marinade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 69 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Asian

Description

This Baked Chicken in Sweet Teriyaki Marinade features tender boneless, skinless chicken thighs or breasts soaked in a flavorful blend of soy sauce, brown sugar, honey, garlic, and ginger. The chicken is marinated to absorb the rich teriyaki flavors, baked to juicy perfection, and served with a luscious, thickened sauce garnished with green onions and sesame seeds. A simple yet delicious dish that brings the savory-sweet taste of teriyaki right to your table with minimal effort.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken thighs (or breasts)

Marinade

  • 1/2 cup soy sauce (low sodium preferred)
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 2 tbsp rice vinegar or apple cider vinegar
  • 1 tbsp sesame oil

Thickening Sauce (Optional)

  • 1 tbsp cornstarch
  • 2 tbsp water

Garnish

  • Sliced green onions
  • Sesame seeds

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, vinegar, and sesame oil until well combined to create a flavorful teriyaki marinade.
  2. Marinate the Chicken: Place the chicken thighs or breasts into a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensure all pieces are well coated, cover, and refrigerate for at least 30 minutes up to 24 hours for best flavor penetration.
  3. Preheat the Oven: About 15 minutes before baking, preheat your oven to 375°F (190°C) to get it ready for cooking the chicken evenly.
  4. Arrange the Chicken for Baking: Remove the chicken from the marinade, letting excess drip off, and place the pieces in a single layer in a baking dish. Reserve the marinade for making the sauce.
  5. Bake the Chicken: Bake the chicken in the preheated oven for 25 to 30 minutes or until the internal temperature reaches 165°F (74°C), ensuring it is fully cooked and juicy.
  6. Prepare the Sauce: While the chicken bakes, pour the reserved marinade into a small saucepan and bring it to a boil. Then reduce the heat and let it simmer gently.
  7. Thicken the Sauce (Optional): If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir this mixture into the simmering sauce and cook for 2–3 minutes until it thickens beautifully.
  8. Serve: Brush the thickened sauce over the baked chicken or serve it on the side for dipping. Garnish generously with sliced green onions and sesame seeds to add a fresh, nutty crunch and an appealing presentation.

Notes

  • Marinating the chicken longer (up to 24 hours) intensifies the flavor.
  • Use low sodium soy sauce to control saltiness.
  • Chicken breasts can be used instead of thighs for a leaner option.
  • The optional thickening step makes a more sauce-like consistency perfect for drizzling or dipping.
  • Serve with steamed rice or stir-fried vegetables for a complete meal.

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