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
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
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 290
- Sugar: 16g
- Sodium: 680mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 85mg
