If you’re craving a dish that bursts with savory and sweet flavors baked to perfection, you’re in for a treat with this Baked Chicken in Sweet Teriyaki Marinade Recipe. It’s comforting yet vibrant, with tender chicken soaking up that luscious teriyaki glaze that’s sticky, rich, and slightly tangy. Whether you’re new to Asian-inspired cooking or a seasoned fan, this recipe is simple enough for a weeknight dinner yet impressive enough to share with friends and family. Every bite feels like a warm hug that hits all the right notes of sweet, salty, and umami from the marinade that transforms basic chicken into something truly special.
Ingredients You’ll Need
Making this Baked Chicken in Sweet Teriyaki Marinade Recipe is delightfully straightforward, thanks to a handful of pantry staples that come together to create a remarkable balance of flavors. Each ingredient plays a vital role—from the salty depth of soy sauce to the sweet kiss of honey and brown sugar, plus the zing of fresh ginger and garlic that bring the marinade alive.
- 1 1/2 pounds boneless, skinless chicken thighs or breasts: Thighs offer juicy richness, breasts provide a leaner option—both soak up marinade beautifully.
- 1/2 cup low-sodium soy sauce: The salty backbone that adds savory depth without overpowering.
- 1/4 cup honey: For natural sweetness and a lovely glaze when baked.
- 2 tablespoons brown sugar: Enhances sweetness and adds a hint of molasses flavor.
- 2 tablespoons rice vinegar: Brings a slight tanginess to balance richness.
- 1 tablespoon sesame oil: Adds nuttiness and aroma essential in teriyaki.
- 2 cloves garlic, minced: Fresh garlic brightens and energizes the marinade.
- 1 teaspoon grated fresh ginger: Provides warmth and a subtle zing.
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional): Allows you to thicken the sauce into a luscious glaze.
- Sesame seeds and chopped green onions for garnish: Adds texture, color, and fresh flavors as the perfect finishing touch.
How to Make Baked Chicken in Sweet Teriyaki Marinade Recipe
Step 1: Whisk Your Flavor-Packed Marinade
Start by combining the soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a medium bowl. Whisk these ingredients until the sugars are dissolved and the mixture looks glossy. This is the heart of your dish—each component layering the flavors that will soak deep into the chicken.
Step 2: Marinate the Chicken
Place your chicken thighs or breasts in a large resealable bag or shallow dish, then pour the marinade over them. Make sure every piece is well-coated. Seal or cover and pop it in the fridge for at least one hour, but if you can, let it marinate overnight to really deepen the flavor. Patience here truly pays off.
Step 3: Bake to Juicy Perfection
Preheat your oven to 400°F (200°C). Remove the chicken from the marinade, letting excess drip off, and place it in a baking dish. Reserve the marinade—you’ll turn it into a delicious sauce shortly. Bake the chicken for 25 to 30 minutes, or until it reaches an internal temperature of 165°F (74°C) and looks beautifully caramelized on the edges.
Step 4: Thicken the Sauce (Optional but Recommended!)
While the chicken cooks, pour the reserved marinade into a small saucepan and bring it to a simmer over medium heat. If you like a thicker glaze, whisk in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens and becomes glossy. This step amplifies that sticky, baked-on goodness you’ll want to drizzle generously over the chicken.
Step 5: Serve and Garnish
Spoon the thickened sauce over the baked chicken and sprinkle sesame seeds and chopped green onions on top. These little garnishes bring crunch, color, and an extra boost of flavor that will make your dish irresistible.
How to Serve Baked Chicken in Sweet Teriyaki Marinade Recipe
Garnishes
Sprinkling toasted sesame seeds and finely chopped green onions right before serving adds texture and a fresh pop of color that makes each bite vibrant. You can even add a light dusting of crushed red chili flakes if you’re craving a bit of heat.
Side Dishes
This teriyaki chicken pairs beautifully with steamed jasmine or sushi rice, which soaks up every drop of that sticky sauce perfectly. For some greens, consider quick stir-fried vegetables like snap peas, bell peppers, or broccoli to add brightness and crunch to the plate.
Creative Ways to Present
Got extra ambition? Present this dish on a bed of cauliflower rice or mixed greens for a lighter option. You can also wrap the sliced chicken in warm tortillas with some shredded cabbage and a drizzle of the teriyaki sauce for Asian-inspired tacos. Whatever you choose, the flavors shine in versatile and delightful ways.
Make Ahead and Storage
Storing Leftovers
Keep leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Make sure the chicken is cooled before sealing to maintain freshness and texture.
Freezing
You can freeze cooked chicken in the sweet teriyaki sauce for up to 2 months. Store in freezer-safe containers or bags, leaving some space for expansion. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers gently in a saucepan over low heat, adding a splash of water or broth if the sauce thickens too much. Alternatively, microwave in short bursts to avoid drying out the chicken while keeping it warm and juicy.
FAQs
Can I use chicken breasts instead of thighs for this recipe?
Absolutely! Chicken breasts work just as well in this recipe; they’ll yield a leaner dish, though thighs typically stay more tender and juicy when baked. Just keep an eye on cooking time to avoid drying out the breasts.
Is it necessary to marinate the chicken overnight?
While marinating for at least one hour is sufficient to impart flavor, overnight marinating intensifies the taste and tenderness even more. If you’re pressed for time, an hour or two still delivers great results.
How can I make the sauce thicker without cornstarch?
If you don’t have cornstarch, you can simmer the sauce longer to reduce it down and concentrate it. Alternatively, a bit of arrowroot powder or flour slurry works as a substitute for thickening the sauce.
Is this recipe gluten-free?
If you use gluten-free soy sauce or tamari, this dish can easily be made gluten-free while keeping that classic teriyaki flavor intact.
Can I grill the chicken instead of baking it?
Yes, grilling is a wonderful alternative and adds a smoky layer of flavor. Just make sure to baste the chicken with the marinade and cook until the internal temperature reaches 165°F (74°C).
Final Thoughts
Trust me, once you try this Baked Chicken in Sweet Teriyaki Marinade Recipe, it will quickly become one of your cherished go-to meals. Its perfect balance of sweet and savory flavors, combined with simple ingredients and easy prep, means it’s fantastic for both everyday dinners and special occasions. So grab your chicken, whisk up that irresistible marinade, and enjoy a delightful dish that feels like a warm, flavorful hug on a plate.
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Baked Chicken in Sweet Teriyaki Marinade Recipe
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Dairy-Free
Description
This Baked Chicken in Sweet Teriyaki Marinade is a flavorful and easy-to-make main course featuring tender chicken thighs or breasts marinated in a sweet and savory teriyaki sauce, then baked to perfection. Garnished with sesame seeds and green onions, it’s a delicious Asian-inspired dish perfect for weeknight dinners.
Ingredients
Chicken
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
Teriyaki Marinade
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 2 tablespoons brown sugar
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
Thickening (Optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Garnish
- Sesame seeds
- Chopped green onions
Instructions
- Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated fresh ginger until fully combined to create your teriyaki marinade.
- Marinate the Chicken: Place the chicken thighs or breasts in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour, or for deeper flavor, marinate overnight.
- Preheat the Oven: When ready to cook, preheat your oven to 400°F (200°C) to prepare for baking the chicken.
- Bake the Chicken: Remove the chicken from the marinade, letting excess drip off, and arrange it in a baking dish. Reserve the marinade for sauce. Bake the chicken for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and juicy.
- Prepare the Sauce: While the chicken bakes, pour the reserved marinade into a small saucepan. Bring it to a simmer over medium heat. To thicken the sauce, stir in the cornstarch slurry and cook for an additional 2 to 3 minutes until the sauce thickens slightly.
- Serve: Spoon the thickened teriyaki sauce over the baked chicken, then garnish with toasted sesame seeds and chopped green onions to enhance flavor and presentation. Serve warm for a delightful meal.
Notes
- This dish pairs excellently with steamed rice or stir-fried vegetables for a complete meal.
- Marinating the chicken overnight intensifies the flavor and tenderness.
- Using chicken thighs results in juicier meat, while chicken breasts offer a leaner option.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
