Easy Recipe for Teriyaki Chicken
Baked teriyaki chicken is easy to make, tender and juicy, and marinated in a sweet and savory homemade teriyaki sauce for chicken thighs or breasts that cooks in under 30 minutes.
Ingredients
- ½ cup granulated sugar
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 cloves garlic minced
- 1 teaspoon cornstarch
- ¼ teaspoon freshly ground black pepper
- 2 pounds boneless skinless chicken thighs or boneless skinlees chicken breasts , slice the chicken breasts in half lengthwise to make a thinner cutlet
Instructions
- Whisk the sugar, soy sauce, vinegar, garlic, cornstarch, and pepper in a small saucepan over low heat. Bring to a rolling simmer, stirring frequently, and cook for 2-3 minutes, or until the sauce thickens and bubbles. Remove from heat to cool.
- Place the chicken in freezer bags or shallow bowls with half to ¾ of the teriyaki sauce. Refrigerate for 30 minutes or overnight. I find 2 hours gives great flavor.
- Bake in a 425°F oven for 20-25 minutes or until the internal temperature reaches 160°F and juices run clear. The temp will rise to 165°F as it rests. Pour the remaining sauce over the chicken when serving.
Notes
Be careful not to cook the teriyaki sauce for too long, otherwise, the sugars will crystallize and the sauce will become grainy.
You can marinate the chicken for as little as 30 minutes up to overnight. I find 2 hours gives plenty of flavor.
Choose chicken breasts cut lengthwise into cutlets to absorb plenty of flavor and cook quickly. Or, use chicken thighs for an extra moist, dark meat flavor. Or cook a combination of both!
You can marinate the chicken for as little as 30 minutes up to overnight. I find 2 hours gives plenty of flavor.
Choose chicken breasts cut lengthwise into cutlets to absorb plenty of flavor and cook quickly. Or, use chicken thighs for an extra moist, dark meat flavor. Or cook a combination of both!