If you are craving a dish that combines the perfect balance of sweet, savory, and a hint of tang, then you absolutely must try my favorite Baked Chicken in Sweet Teriyaki Marinade Recipe. This dish takes simple chicken thighs and transforms them into a mouthwatering feast that’s both satisfying and elegant. The marinade, made with a harmonious blend of soy sauce, brown sugar, honey, ginger, and garlic, seeps into the meat, ensuring every bite bursts with flavor. Plus, the option to thicken the leftover marinade into a glossy, sticky sauce elevates this recipe from everyday to extraordinary without requiring hours in the kitchen.
Ingredients You’ll Need
Getting the ingredients together for this Baked Chicken in Sweet Teriyaki Marinade Recipe is surprisingly straightforward. Each component plays an essential part, from the deep umami of soy sauce to the bright zing of fresh ginger, all contributing layers of flavor and a beautiful color that will make your chicken irresistible.
- 4 boneless, skinless chicken thighs (or breasts): Choose thighs for juiciness or breasts for a leaner option.
- 1/2 cup soy sauce (low sodium preferred): This adds the salty, savory base essential to teriyaki.
- 1/4 cup brown sugar: Provides sweetness and caramelizes during baking.
- 2 tbsp honey: Enhances the natural sweetness and helps create a sticky glaze.
- 2 cloves garlic, minced: Adds depth and fragrant warmth.
- 1 tsp fresh ginger, grated: Offers a refreshing, bright spice that wakes up the palate.
- 2 tbsp rice vinegar or apple cider vinegar: Brings acidity that balances the sweetness perfectly.
- 1 tbsp sesame oil: Imparts a toasty, nutty aroma that’s iconic in teriyaki dishes.
- 1 tbsp cornstarch + 2 tbsp water (optional for thickening): Allows you to transform the marinade into a luscious sauce.
- Sliced green onions and sesame seeds (for garnish): Adds fresh crunch and a beautiful finishing touch.
How to Make Baked Chicken in Sweet Teriyaki Marinade Recipe
Step 1: Prepare the Marinade
First, whisk together the soy sauce, brown sugar, honey, minced garlic, grated ginger, vinegar, and sesame oil in a small bowl. This is where all the magic begins—each ingredient melds into a harmonious marinade that will infuse the chicken with incredible flavor.
Step 2: Marinate the Chicken
Place the chicken in a zip-top bag or shallow dish and pour the marinade over it. Seal or cover, then refrigerate for at least 30 minutes. If you can, let it rest up to 24 hours, allowing the garlic and ginger to fully penetrate the meat for an even more delicious result.
Step 3: Preheat and Prepare to Bake
Preheat your oven to 375°F (190°C). Remove the chicken from the marinade, letting any excess drip off, then arrange the pieces in a baking dish. Set the reserved marinade aside—this will be turned into a sauce shortly.
Step 4: Bake the Chicken
Bake the chicken for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C). As the chicken cooks, those sugars from the honey and brown sugar caramelize beautifully, forming a tantalizingly sticky glaze on the surface.
Step 5: Make the Teriyaki Sauce
While the chicken is in the oven, pour the reserved marinade into a small saucepan and bring it to a boil. Then, lower the heat and let it simmer gently.
Step 6: Thicken the Sauce (Optional)
If you prefer a richer sauce, mix the cornstarch with water to create a slurry, then stir it into the simmering marinade. Keep cooking for 2 to 3 minutes until it thickens into that signature glossy sheen. This sauce can be brushed over the chicken or served alongside for dipping.
Step 7: Finish and Garnish
Once the chicken is baked and the sauce is ready, brush the thickened sauce over the chicken or serve it on the side. Sprinkle sliced green onions and sesame seeds over the top for that final burst of fresh flavor and delightful texture.
How to Serve Baked Chicken in Sweet Teriyaki Marinade Recipe
Garnishes
Fresh sliced green onions and toasted sesame seeds are not only traditional but essential for adding color, crunch, and an extra layer of flavor contrast to this Baked Chicken in Sweet Teriyaki Marinade Recipe. They brighten up the dish and make it look restaurant-worthy in an instant.
Side Dishes
This dish pairs amazingly well with steamed rice, which soaks up that luscious teriyaki sauce perfectly. You can also serve it with stir-fried vegetables, sautéed bok choy, or even a crisp cucumber salad to lighten the meal and add fresh, crisp textures.
Creative Ways to Present
For a festive dinner, arrange the chicken over a bed of colorful vegetable fried rice or quinoa for a nutty twist. You can also skewer the marinated pieces before baking for an easy-to-eat appetizer or party snack. Drizzle extra teriyaki sauce around the plate and sprinkle more green onions for an elegant presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Baked Chicken in Sweet Teriyaki Marinade Recipe, place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors actually develop further overnight, making for delicious lunches or quick dinners the next day.
Freezing
If you want to keep this gem on hand for longer, freeze the cooked chicken pieces in a freezer-safe container for up to 2 months. Make sure to keep the sauce separate for best texture when reheating.
Reheating
To reheat, gently warm the chicken in the oven or microwave. If refrigerated or frozen, adding a splash of water or reserved sauce helps maintain moisture. Finish by brushing with extra teriyaki sauce to refresh that signature shine and flavor burst.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work well in this Baked Chicken in Sweet Teriyaki Marinade Recipe, especially if you’re aiming for a leaner meal. Just be mindful to not overcook them as they dry out faster than thighs.
Is it necessary to marinate the chicken overnight?
While overnight marination intensifies flavor, even 30 minutes to an hour will impart plenty of tasty teriyaki notes. So don’t worry if you’re short on time.
Can I make this recipe gluten-free?
Yes, simply use gluten-free tamari or soy sauce to keep the dish gluten-free without sacrificing any of that iconic teriyaki taste.
How do I know when the chicken is fully cooked?
The best way is to use a meat thermometer—165°F (74°C) in the thickest part means it’s safe and juicy. If you don’t have one, ensure the juices run clear and the meat is no longer pink inside.
Can I double the sauce for extra serving?
Definitely! Doubling the marinade and preparing extra sauce is a fantastic way to make sure every bite of your Baked Chicken in Sweet Teriyaki Marinade Recipe is coated in that irresistible glaze.
Final Thoughts
I cannot recommend this Baked Chicken in Sweet Teriyaki Marinade Recipe enough for anyone looking to add some delicious simplicity to their dinner rotation. It’s a perfect blend of sweet and savory, easy to prepare, and endlessly adaptable. Once you try it, this dish will quickly become a beloved staple, guaranteed to bring smiles around your table.
Print
Baked Chicken in Sweet Teriyaki Marinade Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Asian
Description
This Baked Chicken in Sweet Teriyaki Marinade offers a juicy, flavorful poultry dish enhanced by a rich blend of soy sauce, brown sugar, honey, garlic, and ginger. Marinated to infuse deep flavors, then baked and glazed with a thickened teriyaki sauce, this recipe is perfect for a quick weeknight dinner or a delightful meal any day of the week.
Ingredients
Chicken
- 4 boneless, skinless chicken thighs (or breasts)
Marinade and Sauce
- 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
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare marinade: In a small bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, vinegar, and sesame oil to create the flavorful teriyaki marinade.
- Marinate chicken: Place the chicken thighs or breasts into a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, up to 24 hours, to allow the flavors to penetrate the meat.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
- Bake chicken: Remove the chicken from the marinade, allowing excess liquid to drip off, and arrange the pieces in a baking dish. Reserve the remaining marinade for sauce preparation. Bake the chicken for 25 to 30 minutes until the internal temperature reaches 165°F (74°C), ensuring thorough cooking and juicy results.
- Simmer reserved marinade: While the chicken bakes, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Reduce heat and let it simmer to safely cook off any raw chicken juices.
- Thicken sauce (optional): If you prefer a thicker glaze, mix the cornstarch with water to form a slurry. Stir the slurry into the simmering sauce and cook for 2 to 3 minutes until it thickens.
- Glaze the chicken: Once the chicken is baked and the sauce thickened, brush the sauce over the chicken or serve it on the side as desired for extra flavor.
- Garnish and serve: Finish by sprinkling sliced green onions and sesame seeds on top of the chicken for a fresh, crunchy garnish that complements the sweet and savory flavors.
Notes
- Marinate the chicken longer (up to 24 hours) for a more intense flavor.
- Use low sodium soy sauce to control the saltiness of the dish.
- The thickening step for the sauce is optional but recommended for a glaze-like consistency.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
