Baked Teriyaki Chicken

Course: Entree

Cuisine: American / Japanese

Prep Time: 20

Cook Time: 40

Marinating Time: 1

Total Time: 2

Servings:

Calories: 650kcal

Author: Kris Longwell

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.

Print Recipe

Equipment

Baking pan with rack

Ingredients

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

Instructions

In a large bowl, stir together 1 tablespoon garlic, 1 tablespoon ginger, ½ cup soy sauce, and the sesame oil (1 tbsp).
2 tablespoon garlic, 2 tablespoon ginger, 1 cup soy sauce, 1 tablespoon 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 tablespoon 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 tablespoon olive oil, ¼ cup pineapple juice, ½ cup mirin, ¼ cup brown sugar
Make a slurry by combining 1 tablespoon water with 1 tablespoon 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 tablespoon water with 1 tablespoon cornstarch). Remove from heat and divide the sauce into two separate bowls.
1 to 2 tablespoon 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 tablespoon green onions, Steamed rice

Video

Notes

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.

Nutrition