Baked Teriyaki Chicken

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Most everyone loves a good chicken dinner, and this one is about as good as they come.

We’re just crazy for the sweet and savory combination with teriyaki. We love teriyaki chicken wings and our Instant Pot teriyaki salmon. But, these baked chicken thighs are cooked to perfection and are the perfect weeknight dinner or Sunday feast. An instant family favorite.

A straight-on view of two white dinner bowls filled with a serving of baked teriyaki chicken resting on a bed of steamed rice with a glass of white wine near by.


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The Ingredients You Will Need

Most of the ingredients for this classic dish easy to find. Here’s what you’ll need to have on hand:

Chicken – We love bone-in, skin-on chicken thighs. The dark meat is the perfect match for the flavorful sauce. However, chicken breasts and boneless chicken thighs work wonderfully, too.
Garlic – Minced
Ginger – Go with fresh ginger, and mince it as finely as you can.
Soy sauce – Regular, or low-sodium.
Sesame oil – Found in the Asian section of most well-stocked supermarkets. Or, you can order it online.
Oil – Olive or extra-virgin olive.
Pineapple juice – This is a key ingredient, but you won’t need much. You can purchase the small cans if you don’t plan to drink the remaining juice.
Mirin – This is a sweet Japanese cooking wine that can be found in the Asian section of most well-stocked supermarkets. Or, you can order it online.
Brown sugar – Dark or light. Both work, but we prefer dark.
Cornstarch – You’ll need 1 to 2 tablespoons.
Sesame seeds – For garnish. And flavor and texture.
Green onions – Chopped, also called scallions.

EXPERT TIP: You’ll get good flavor after just one hour of marinating the chicken. But, the longer you can let the chicken marinate, the better it will be. Overnight is fantastic. Whenever you think of it, move the chicken around in the baggie. You can also let the chicken marinate in a covered baking dish.

A person holding a large plastic baggie that is filled with uncooked skin-on chicken thighs that are soaking in teriyaki marinade.

Tips for Making the Best Baked Teriyaki Chicken

Marinate the Chicken – This is critical for a deeply flavorful dish. Marinating for at least one hour, or even better, overnight allows the flavors to permeate the meat and results in a more flavorful and tender dish.

Use a Wire Rack – For optimal air circulation and to prevent the chicken from sitting in its own juices, place the marinated chicken thighs on a wire rack set over a baking sheet. This allows the hot air to circulate around the chicken, promoting even browning and crisping of the skin. Line the pan with foil for easy cleanup.

Don’t Overcook the Chicken – You’ll want to use an instant-read thermometer to ensure your chicken is cooked perfectly. Once it reaches 160°F, you’ll want to increase the oven temperature and then baste the chicken with the teriyaki sauce, and then bake for another 10 minutes. This will ensure perfectly cooked chicken that will be tender and juicy.

EXPERT TIP: A cornstarch slurry consisting of 1 tbsp water mixed with 1 tbsp cornstarch will thicken the sauce to a glaze-like consistency. If this sauce is still too thin after stirring in the slurry, you may need to add more. Have extra cornstarch on hand, just in case.

A large wooden spoon being used to raise a spoonful of teriyaki sauce from a medium-sized silver saucepan.

How To Serve

We love serving this chicken on top of a bed of perfectly steamed rice. Jasmine or Basmati are great options.

After you’ve prepared the sauce, divide it in half. You’ll need about half for basting the chicken during the final baking, and then once more before serving.

But, you’ll definitely want to have extra sauce available to pass at the table. It’s really that good.

Be sure to have plenty of napkins available, as the sticky sauce can cause sticky fingers. The addition of sesame seeds and chopped scallions are wonderful garnishes. We pair the dish with a dry white wine such as Chardonnay or Sauvignon Blanc.

A large wooden spoon being used to raise a spoonful of teriyaki sauce from a medium-sized silver saucepan.

Other Amazing Chicken Entree Recipes to Try

Chicken is probably the most versatile protein of them all. It is perfect for all types of cuisines and dishes. Here is a collection of some of our favorite chicken dishes that we are certain will be a hit with your family:

Tuscan Chicken with White Beans and Spinach
Chicken Florentine
Perfect Roast Chicken
Chicken Fricassee
Classic Chicken Piccata
Authentic Chicken Parmesan
Easy Caprese-Stuffed Chicken
Chicken Curry
Indian Chicken Tikki Masala
Moroccan Chicken Tagine with Preserved Lemons
Chicken Molé
Chicken Tinga Tacos
Baked Chipotle Chicken
Thai Green Curry Chicken
Chinese Orange Chicken

These are all classics in their own delicious way. But, in the meantime, isn’t this winner catching your eye?

An overhead view of a white bowl filled with a serving of baked teriyaki chicken thighs sitting next to a glass of white wine and a small bowl of teriyaki sauce.

This chicken dish is so wonderful that it’s ideal for serving to guests.

However, the preparation is so simple, it’s perfect for a busy weeknight dinner. You can get the chicken in the marinade the night before, or the morning of the day you plan to serve it. The sauce can even be made up to 24 hours in advance.

Leftovers heat wonderfully when placed in a baking dish and covered with foil. Just heat in a 300°F oven for about 20 minutes.

If you’re looking for a scrumptious new way to prepare chicken, you definitely need to try this recipe. It’s guaranteed to be 100% family-approved!

A close-up view of a two pieces of baked teriyaki chicken thighs resting on a bed of Jasmine rice and garnished with sesame seeds and chopped green onions.

Ready to make the best chicken dish in town? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A close-up view of a two pieces of baked teriyaki chicken thighs resting on a bed of Jasmine rice and garnished with sesame seeds and chopped green onions.

Baked Teriyaki Chicken

Baked Teriyaki Chicken is a wonderful way to prepare chicken. You can even grill the chicken instead of baking it. Be sure to let the chicken marinate for at least 1 hour, or even better, overnight. Serve over a bed of rice for the perfect meal.
5 from 2 votes
Print Pin Rate
Course: Entree
Cuisine: American / Japanese
Keyword: easy chicken recipe, how to make teriyaki chicken
Prep Time: 20 minutes
Cook Time: 40 minutes
Marinating Time: 1 hour
Total Time: 2 hours
Servings: 4
Calories: 650kcal


  • Baking pan with rack


  • 2 tbsp garlic minced, divided
  • 2 tbsp ginger fresh, chopped, divided
  • 1 cup soy sauce divided
  • 1 tbsp sesame seed oil
  • 8 chicken thighs bone-in, skin on
  • 1 tbsp olive oil
  • ¼ cup pineapple juice
  • ½ cup mirin Japanese cooking wine
  • ¼ cup brown sugar dark or light
  • 1 to 2 tbsp cornstarch combined with 1 to 2 tbsp water
  • Sesame seeds for garnish
  • 2 tbsp green onions chopped, for garnish, optional
  • Steamed rice for serving


  • In a large bowl, stir together 1 tbsp garlic, 1 tbsp ginger, ½ cup soy sauce, and the sesame oil (1 tbsp).
    2 tbsp garlic, 2 tbsp ginger, 1 cup soy sauce, 1 tbsp sesame seed oil
  • Place the chicken in a large freezer baggie (or a baking dish), and pour the marinade over the chicken. Move the chicken around to fully coat. Seal the baggie (or cover the dish with foil), and refrigerate for 1 hour, or even better, overnight.
    8 chicken thighs
  • Preheat oven to 350°F.
  • Remove the chicken from the marinade and brush off any garlic or ginger. Place on a baking rack on a baking pan that is lined with foil.
  • Bake the chicken (skin-side up) until the internal temperature reaches 160°F, about 35 to 40 minutes.
  • While the chicken is baking, make the sauce by sautéing the garlic and ginger (1 tbsp each) in the olive oil in a medium saucepan over medium heat until soft, about 4 minutes. Stir in the remaining soy sauce (½ cup), pineapple juice, mirin, and brown sugar. Bring to a boil and then reduce heat to medium.
    1 tbsp olive oil, ¼ cup pineapple juice, ½ cup mirin, ¼ cup brown sugar
  • Make a slurry by combining 1 tbsp water with 1 tbsp cornstarch. Stir until smooth. Stir into the sauce and cook until thickened. The consistency should be like a glaze. If the sauce is too thin, add another cornstarch slurry (1 tbsp water with 1 tbsp cornstarch). Remove from heat and divide the sauce into two separate bowls.
    1 to 2 tbsp cornstarch
  • Remove the chicken from the oven and increase the temperature to 425°F. Brush half of the teriyaki sauce all over the chicken. Bake for another 10 minutes until the skin is darkened and browned on the edges.
  • Remove from the oven and serve at once garnished with sesame seeds and green onions, if using. Serve over steamed rice, if desired.
    Sesame seeds, 2 tbsp green onions, Steamed rice


See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
Boneless, skinless chicken thighs and/or breasts can be used in place of the bone-in chicken thighs. The boneless thighs will take less time to bake. Using an instant-read thermometer ensures the correct internal temperature. Take the chicken out of the oven when it reaches 160°F. It will finish cooking (reaching 165°F) when it is baking with the sauce applied. 
If you can't find mirin, Sherry can be substituted, or white wine. 
Leftovers will keep covered in the fridge for up to 5 days. Reheat in a dish covered with foil in a 300°F for about 20 minutes, or until heated through. 


Calories: 650kcal | Carbohydrates: 35g | Protein: 43g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 3646mg | Potassium: 663mg | Fiber: 1g | Sugar: 23g | Vitamin A: 207IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 3mg
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  • 5 stars
    I haven’t tried the recipe yet, but the ingredients and techniques hit all my buttons. Been making steelhead trout teriyaki with toasted sesame seeds for a long time, and love it. I start vacation next week and am going to make this!!!

    • Hi Nancy! We hope you made the teriyaki chicken and enjoyed it! And WOO HOO for vacation! Enjoy!!! Let us know how the chicken turned out, if you made it!!! xoxo Kris & Wesley

  • 5 stars
    Thank you so much for this recipe. My family loved it! I didn’t have the mirin so I added a little rice vinegar to cut down on the sweetness. I served this over rice with steamed broccoli. It was delicious! Thank you!

    • Hi Claire! We LOVE that you made the teriyaki chicken and the family loved it! WIN!!!Served over rice with steamed broccoli is PERFECTION! Thank you so very much for sharing and for the wonderful review! That means so much to us!!!

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