Name: Baked Chicken in Sweet Teriyaki Marinade Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 4 boneless, skinless chicken thighs or breasts; 1/3 cup low-sodium soy sauce; 1/4 cup honey; 2 tablespoons brown sugar; 2 tablespoons rice vinegar; 2 tablespoons sesame oil; 2 cloves garlic, minced; 1 teaspoon fresh ginger, grated; 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening); 1 tablespoon sesame seeds; Optional sliced green onions for garnish

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If you’re searching for the ultimate weeknight dinner with irresistible flavor and a crowd-pleasing vibe, Baked Chicken in Sweet Teriyaki Marinade is about to become your new go-to recipe. Juicy chicken soaks up a glossy, homemade teriyaki sauce that’s the perfect balance of sweet, salty, and savory, making every bite a celebration. With simple prep and familiar pantry staples, this dish delivers restaurant-quality results right in your own kitchen. Whether you’re serving family, friends, or just treating yourself, it’s sure to win rave reviews!

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Ingredients You’ll Need

One of the best things about Baked Chicken in Sweet Teriyaki Marinade is how effortlessly the ingredients come together. Each one brings something special to the party, from tender chicken to the golden, sticky sauce that clings to every bite. Here’s what you’ll need—and why you’ll love them:

Chicken thighs or breasts: Boneless and skinless, they soak up the marinade beautifully and stay juicy through baking.
Low-sodium soy sauce: Adds the classic umami base, while keeping the saltiness in check.
Honey: Brings a natural sweetness and helps the sauce caramelize in the oven.
Brown sugar: Deepens the glaze’s flavor and adds a touch of molasses richness.
Rice vinegar: Lends a gentle tang that balances the sweetness and brightens the sauce.
Sesame oil: Infuses the marinade with a nutty, toasty aroma that makes the dish irresistible.
Garlic: Minced fresh for a punch of savory depth in every mouthful.
Fresh ginger: Grated to release its warming, spicy notes into the sauce.
Cornstarch + water (optional): Whisked together to thicken the sauce if you crave a glossy, clingy finish.
Sesame seeds: A final sprinkle adds subtle crunch and pretty contrast.
Green onions: Sliced and scattered for a fresh, colorful garnish that brightens up the plate.

How to Make Baked Chicken in Sweet Teriyaki Marinade

Step 1: Whisk Up the Sweet Teriyaki Marinade

Start by grabbing a medium bowl and whisking together the soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger. This magical blend is the heart of Baked Chicken in Sweet Teriyaki Marinade, infusing every bite with bold flavor. Take a moment to taste the marinade and adjust for sweetness or tanginess to suit your preference.

Step 2: Marinate the Chicken

Place your chicken thighs or breasts in a resealable plastic bag or a shallow dish, then pour the marinade over them. Seal it up tight or cover with plastic wrap, making sure each piece is well coated. Pop it in the fridge for at least one hour—or overnight if you want the flavor to really shine. The longer the chicken marinates, the more tender and flavorful it becomes.

Step 3: Prep for Baking

When you’re ready to cook, preheat your oven to 375°F (190°C). Remove the chicken from the marinade and arrange it in a baking dish. Pour half of the remaining marinade over the chicken to keep it moist and flavorful during baking. Discard any leftover marinade that touched raw chicken to ensure food safety.

Step 4: Bake to Juicy Perfection

Bake the chicken uncovered for 30 to 35 minutes, or until it reaches an internal temperature of 165°F (74°C). About halfway through baking, grab a spoon and baste the chicken with pan juices for extra flavor and shine. You’ll notice the sauce bubbling up and turning into a gorgeous glaze.

Step 5: Thicken the Sauce (Optional)

While the chicken bakes, pour the reserved, unused marinade into a small saucepan over medium heat. If you love a thicker sauce, stir in the cornstarch slurry and cook for 2 to 3 minutes, until the sauce is glossy and coats the back of a spoon. This step takes Baked Chicken in Sweet Teriyaki Marinade to the next level with that classic, sticky finish.

Step 6: Finish and Serve

Once the chicken is done, drizzle it with your warm, thickened teriyaki sauce. Sprinkle generously with sesame seeds and scatter sliced green onions on top. Serve hot and enjoy every sweet, savory, and aromatic bite!

How to Serve Baked Chicken in Sweet Teriyaki Marinade

Garnishes

For that restaurant-worthy look and a little extra flavor, don’t skip the garnishes! A handful of sesame seeds adds gentle crunch, while a shower of sliced green onions brings fresh color and a mild bite. If you love a little heat, toss on a pinch of red pepper flakes for a spicy surprise.

Side Dishes

Baked Chicken in Sweet Teriyaki Marinade truly shines alongside a bed of fluffy steamed white or brown rice, which soaks up every drop of that incredible sauce. Stir-fried vegetables—like snap peas, carrots, or broccoli—add crunch and color, making the meal even more satisfying. For a lighter option, try serving the chicken over a simple Asian-inspired salad.

Creative Ways to Present

For a fun twist, slice the chicken and serve it over rice bowls with roasted veggies, or tuck it into lettuce wraps for a fresh, hands-on dinner. You can even dice leftovers and use them to top a vibrant salad or stir into fried rice for an easy, next-day lunch. Baked Chicken in Sweet Teriyaki Marinade is versatile enough to shine in any setting!

Make Ahead and Storage

Storing Leftovers

Leftover Baked Chicken in Sweet Teriyaki Marinade stores beautifully! Place cooled chicken and extra sauce in an airtight container and refrigerate for up to 3 days. The flavors continue to develop, making leftovers even more delicious for tomorrow’s lunch or dinner.

Freezing

If you want to plan ahead, freeze the baked chicken (with or without the sauce) for up to 2 months. Let it cool completely, then store in freezer-safe bags or containers. Thaw overnight in the refrigerator for best results, and your future self will thank you.

Reheating

To reheat, place the chicken (and sauce) in a covered baking dish and warm in a 325°F oven until heated through, about 15-20 minutes. For a quick fix, microwave individual portions with a splash of water to keep them moist. The sauce may thicken as it cools, so add a spoonful of water or broth if needed to loosen it up.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Both boneless, skinless chicken breasts and thighs work beautifully in Baked Chicken in Sweet Teriyaki Marinade. Thighs tend to be a bit juicier, but breasts will absorb plenty of flavor and stay tender if you don’t overbake them.

Is this recipe gluten-free?

Yes, it can be! Just swap the regular soy sauce for tamari or a certified gluten-free soy sauce. Double-check all your ingredients to ensure they’re gluten-free, and you’re good to go.

How long should I marinate the chicken?

For best flavor, marinate the chicken for at least 1 hour. If you have extra time, overnight marinating allows the sweet teriyaki flavors to sink in even deeper and makes the chicken extra tender.

Can I make the marinade ahead of time?

Definitely! The marinade for Baked Chicken in Sweet Teriyaki Marinade can be whisked together up to 2 days ahead and stored in the fridge. When you’re ready, just add the chicken and let it soak up all the flavor.

What’s the best way to thicken the sauce?

If you love a sticky, thick sauce, stir the cornstarch and water together to make a slurry, then add it to the simmering reserved marinade. Cook for a couple of minutes until glossy and thickened, then drizzle over your finished chicken.

Final Thoughts

If you’re craving a homemade meal that tastes like a special treat but is truly easy to pull off, give Baked Chicken in Sweet Teriyaki Marinade a spot on your dinner table. It’s sweet, savory, and full of flavor—sure to become a regular favorite with just one bite. Happy cooking!

Baked Chicken in Sweet Teriyaki Marinade Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 5 reviews

Author: admin
Total Time: 45 minutes (plus marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

This Baked Chicken in Sweet Teriyaki Marinade recipe offers tender, juicy chicken thighs or breasts infused with a flavorful blend of soy sauce, honey, brown sugar, and aromatic garlic and ginger. Baked to perfection and finished with a thickened, glossy teriyaki sauce, it’s an easy and delicious Asian-inspired main course perfect for weeknight dinners or meal prep.

Ingredients

Scale

For the Chicken and Marinade

4 boneless, skinless chicken thighs or breasts
1/3 cup low-sodium soy sauce
1/4 cup honey
2 tablespoons brown sugar
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated

For Sauce and Garnish

1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
1 tablespoon sesame seeds
Optional sliced green onions for garnish

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Instructions

Prepare the Marinade: In a medium bowl, whisk together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined, creating a harmonious sweet and savory teriyaki base.
Marinate the Chicken: Place the chicken pieces in a resealable plastic bag or shallow dish, then pour the marinade over them. Seal and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to deeply infuse the meat.
Preheat and Prepare for Baking: Preheat your oven to 375°F (190°C). Remove the chicken from the marinade, placing it in a baking dish, and pour half of the reserved marinade over the chicken to keep it juicy and flavorful during baking.
Bake the Chicken: Bake the chicken uncovered for 30 to 35 minutes, basting once halfway through the cooking time with the marinade to build flavor and keep the chicken moist. Ensure the internal temperature reaches 165°F (74°C) for safe consumption.
Thicken the Sauce: While the chicken bakes, heat the remaining marinade in a small saucepan over medium heat. If you prefer a thicker sauce, stir in the cornstarch slurry and cook for 2 to 3 minutes until the sauce thickens and becomes glossy.
Finish and Serve: Drizzle the thickened teriyaki sauce over the baked chicken, then garnish with sesame seeds and optional sliced green onions. Serve hot, ideally alongside steamed rice or stir-fried vegetables for a complete meal.

Notes

This dish pairs excellently with steamed jasmine rice or stir-fried seasonal vegetables for a balanced meal.
For a spicy variation, add a pinch of red pepper flakes to the marinade before cooking.
To keep this recipe gluten-free, substitute regular soy sauce with tamari or gluten-free soy sauce alternatives.
Marinating the chicken overnight yields the most flavorful results but a minimum of one hour is sufficient if pressed for time.

Prep Time: 10 minutes (plus at least 1 hour marinating)
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: Asian-Inspired