Baked Teriyaki Chicken

9 Apr

One of our family’s favorite weeknight meals is a really good Teriyaki Chicken.  We lived near several yummy hole-in-wall Teriyaki joints in So. Cal, and it was as easy as a walk down the street to satisfy that craving.  Sadly, good Teriyaki is mysteriously hard to find in my current midwest ‘hood.  The one at the mall food court the closest thing we could find, and that’s… well… that’s all.


Fortunately for all of us who love Teriyaki but aren’t in a position to call in an order down the street, great tasting Teriyaki is easy to dish up yourself!  In the warmer months, we like to grill up some chicken or beef for Teriyaki bliss, but in the colder months (Spring, are you coming to town?) we bake it up instead.  Baking makes it super easy as a one-dish meal, and it’s mouthwateringly delish.  It’s all about the sauce, whether you grill it or bake it.

Teriyaki Ckn 5

This is the one and only Teriyaki Sauce that I use and have used for years.  It’s super versatile, and can be used on a variety of proteins.  Even on a Hawaiian Burger!   It’s savory, it’s sweet, it’s thick, and oh-so-addictive.  This sauce opens up a whole new world of possibilities.

Teriyaki Baked Chicken

Be sure to have extra sauce on hand.  Everyone will want to drizzle it onto their plates.  Don’t forget the rice (we use brown rice) – you’ll want rice to go with that sauce.



BAKED TERIYAKI CHICKEN RECIPE (for 10 chicken thighs)


2 TB corn starch dissolved in 2 TB water
1 cup Kikkoman Teriyaki Sauce (each brand tastes different)
1 cup water
1/2 to 2/3 cup white sugar, depending on taste
1 tsp ginger powder
Juice from 3 wedges of a fresh orange (do not use store bought OJ)
10 chicken thighs, bone in, with skin
kosher salt
chopped scallions, optional


Stir all ingredients except for chicken in a medium saucepan.  Cook on medium, stirring, until sauce bubbles and thickens.  Set aside to cool.

Thoroughly dry each raw chicken piece with paper towels.  Loosen skin from the meat so that marinade can get into the meat, but don’t remove the skin.  Using a fork, poke holes all over each piece of chicken.  Arrange chicken in a single layer in a baking dish and sprinkle top of each piece with a light layer of kosher salt.  Spoon just enough marinade to cover all pieces well, ensuring that tops and bottoms are covered with marinade.  Save 1/3 to 1/2 cup of the sauce for basting and drizzling.  Cover and let sit in fridge overnight or at least 4 hours.

Remove chicken from dish, and arrange evenly in a foil-lined baking sheet (rimmed.)  Bake at 350F for 1 hour, basting with some of the reserved sauce every 15 minutes (separate basting sauce from drizzling sauce.)

Serve chicken with rice, and drizzle with remaining sauce onto plates.  Garnish with chopped scallions if desired.

Source:  Chew Out Loud

Note:  The bake time listed is for bone-in, skin-on chicken thighs.  Adjust your bake time for boneless or other cuts of meat.  If you have leftover basting sauce that you want to use for drizzling, simply bring sauce to boil again, and enjoy!

12 Responses to “Baked Teriyaki Chicken”

  1. rabbitcancook April 9, 2013 at 12:46 am #

    Hello, your teriyaki looks great and I love how the sauce glazed the chicken perfectly.
    Just a bit curious if you add something to enhance the color because the looks a bit reddish like the Chinese Char Siu?

    • chewoutloud April 9, 2013 at 11:51 am #

      Nope, nothing added for color. Just the chicken and lots of thick sauce as written above 🙂 Lighting may have produced more of a reddish tone, but Teri chicken usually comes out well browned with beautiful color 🙂

  2. frugalfeeding April 9, 2013 at 3:43 am #

    Lovely – I think the colour is beautiful.

  3. lauralayne April 9, 2013 at 9:39 am #

    This looks amazing! My boyfriend LOVES teriyaki and I love chicken, so this will definitely be one of the next meals we make. Thanks for the idea!

  4. Erin's DC Kitchen April 9, 2013 at 10:43 am #

    This looks yum, but lots of sugar– anyway to cut down on it?

    • chewoutloud April 9, 2013 at 11:52 am #

      Try 1/2 cup, which I sometimes do for my family when I want less sugar 🙂

  5. Val in MN April 9, 2013 at 2:04 pm #

    I agree about Spring….sleet today and heavy snow??? REALLY?!?!
    I love to cook with thighs! Juicy, flavorful and cheap.

    • chewoutloud April 9, 2013 at 5:51 pm #

      I KNOW, right?! What’s up with our never-ending winter? My flip flops have been waiting for weeks.

  6. bernadetteyoungquist April 9, 2013 at 10:15 pm #

    I have never quite nailed down the perfect teriyaki, I can’t wait to try this!

  7. Julia | April 10, 2013 at 12:30 pm #

    This chicken looks so delicious! It’s making me hungry!

  8. Angie@Angie's Recipes April 10, 2013 at 1:07 pm #

    Love teriyaki!! I have to make this SOON!

  9. Chef. Dubbles April 10, 2013 at 8:15 pm #

    Found this on foodgawker today and just finished reducing the sauce…I am ready for dinner tomorrow already!

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