Absolutely — here’s a perfect Baked Teriyaki Chicken recipe that’s sweet, sticky, savory, and beautifully caramelized in the oven.
🍗 Baked Teriyaki Chicken (Sweet & Sticky Perfection)
🛒 Ingredients (Serves 4)
For the Chicken:
- 6 bone-in, skin-on chicken thighs (or 4–5 boneless thighs)
- Salt & black pepper to taste
- 1 tbsp oil
For the Teriyaki Sauce:
- ½ cup soy sauce (low sodium preferred)
- ¼ cup honey
- ¼ cup brown sugar
- 2 tbsp rice vinegar
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (slurry)
🔥 Instructions
1️⃣ Preheat & Prep
- Preheat oven to 400°F (200°C).
- Lightly grease or line a baking dish.
- Pat chicken dry and season lightly with salt and pepper.
2️⃣ Make the Teriyaki Sauce
- In a saucepan over medium heat, combine soy sauce, honey, brown sugar, rice vinegar, garlic, ginger, and sesame oil.
- Bring to a gentle simmer.
- Stir in cornstarch slurry.
- Cook 2–3 minutes until thickened and glossy.
- Remove from heat.
3️⃣ Bake the Chicken
- Place chicken in baking dish, skin-side up.
- Pour about ⅔ of the sauce over the chicken (reserve the rest).
- Bake uncovered for 35–45 minutes, basting once or twice.
For extra sticky caramelization:
- Broil for the last 2–3 minutes until the top bubbles and darkens slightly.
4️⃣ Finish
- Brush with remaining teriyaki sauce.
- Garnish with sesame seeds and sliced green onions.
🍽️ Serve With:
- Steamed jasmine rice
- Stir-fried broccoli or snap peas
- Roasted carrots
- Pineapple slices for a sweet contrast
💡 Pro Tips for Maximum Flavor
- Use chicken thighs for juicier results.
- Let the chicken rest 5–10 minutes before serving.
- For deeper flavor, marinate the chicken in some sauce for 30 minutes before baking.
- If using boneless thighs, reduce bake time to about 25–30 minutes.
If you’d like, I can also give you:
- A slow cooker version
- An easy sheet pan version with veggies
- Or a spicy teriyaki twist 🌶️
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