Here’s a flavorful Baked Teriyaki Chicken with Homemade Sauce—sweet, savory, and perfectly sticky 🍗🍯
Baked Teriyaki Chicken (Homemade Sauce)
Ingredients
Chicken
- 2 lb chicken thighs or breasts
- Salt & pepper, to taste
Teriyaki Sauce
- ½ cup soy sauce (low sodium recommended)
- ⅓ cup brown sugar (or honey)
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated (or 1 tsp ground ginger)
- 1 tbsp cornstarch + 2 tbsp water (slurry)
Instructions
- Preheat oven
Preheat to 400°F (205°C). Lightly grease a baking dish. - Make the sauce
In a small saucepan, whisk soy sauce, brown sugar, vinegar, sesame oil, garlic, and ginger.
Bring to a simmer over medium heat.
Stir in cornstarch slurry and cook until thickened (1–2 minutes). Remove from heat. - Prepare chicken
Season chicken lightly with salt and pepper.
Arrange in baking dish. - Bake
Pour half the sauce over the chicken.
Bake uncovered for 25–30 minutes (breasts) or 35–40 minutes (thighs). - Glaze & finish
Brush remaining sauce over chicken.
Broil 2–3 minutes until glossy and caramelized. - Serve
Garnish with sesame seeds and sliced green onions if desired.
Serving Ideas
- Steamed rice or fried rice
- Roasted broccoli or green beans
- Stir-fried vegetables
Tips & Variations
- Extra sticky: Double the sauce
- Spicy: Add red pepper flakes or sriracha
- Pineapple: Add pineapple chunks during last 10 minutes
- Air fryer: 375°F for 14–18 minutes, flipping once
Want this adapted for meal prep, low-sodium, or slow cooker?
