5 Ingredient Classic Baked Chicken Teriyaki
5 ingredients marinade in a ziploc back during the day and get baked in the oven just in time for your rice to steam and your kids to set the table! This is a SUPER EASY weeknight meal that takes 5 minutes of prep in the morning or night before! This will make it’s way into your weekly rotation!
This recipe was the first meal I ever made for my husband when we moved in together. We felt like such grown ups, in our own apartment with furnishings we purchased together. My memories of that time are so precious. You cram two (very different) people’s worth of belongings into a small one bedroom where you don’t even have room for a microwave on the counter. Your dinner table doubles as a desk and your kitchen counter since your kitchen has ten inches of prep space. But I wouldn’t trade that apartment for anything, the memories we have from it and the experiences of working together in a kitchen we couldn’t be in at the same time are priceless to me.
It was so exciting we decided to go down the street to the local Asian grocery store and browse to get away from all the unpacking. While I was in the produce department loading up on veggies for the week I struck up a conversation with another customer. One thing led to another and I suddenly had a recipe for teriyaki chicken scribbled on the circular for the week. Her exact recipe was “1-1-2-2 sake, soy, mirin, sugar” and she said the longer I could marinade the better. I bought the sake and mirin while we were in the store that day and that same night we were eating her teriyaki chicken.
It has morphed over the years, increased in volume of marinade, cooking styles changed. The original recipe called for it to be cooked in a wok, then I changed to grilling it, then a saute pan. I always use dark meat because I like to let the sauce really cook down and before you can do that with white meat it gets dry.
I’ve use the sauce as a topping for burgers after cooking in a saucepan with a bit of cornstarch stirred with water. I’ve grilled chicken breast on the bone and brushed the sauce on too. I’ve even grilled pineapple that I glazed with this mixture (minus the chicken of course). This is a classic, easy, no fuss, authentically delicious teriyaki chicken I hope you adopt into your family the way we adopted it into ours.
Put all the ingredients into a large tupperware or ziploc bag. Marinade for at least 30 minutes but preferably 12-24 hours. Spread foil over pan, spray with cooking/canola oil spray if desired. Put chicken on foil, pour over remaining marinade. Bake at 400 degrees for 25-30 minutes. Once chicken is a bit crispy and done cooking put on platter. Pour leftover pan liquids into fat separator measuring cup, skim oil and pour sauce over chicken.
Another optional thing we add is scallions or sesame seeds as a garnish. I also almost always use a microplane to grate fresh ginger and fresh garlic over the chicken once it is already done cooking. Then I add the sauce over the top and the heat of the chicken and the sauce help mute the flavors a little without killing them in the cooking process. It is a small thing but the flavors are so bright and fresh it gives it a new level of flavor.
5 Ingredient Baked Chicken Teriyaki
- 10-12 chicken thighs
- 4 tablespoons sake (or white wine)
- 4 tablespoons sugar
- 8 tablespoons mirin
- 8 tablespoons soy sauce
- grated ginger and garlic (optional)
Put all the ingredients into a large tupperware or ziploc bag.
Marinade for at least 30 minutes but preferably 12-24 hours.
Spread foil over pan, spray with cooking/canola oil spray if desired.
Put chicken on foil, pour over remaining marinade.
Bake at 400 degrees for 25-30 minutes.
Once chicken is a bit crispy and done cooking put on platter.
Pour leftover pan liquids into measuring cup, skim oil and pour sauce over chicken.
Recipe NotesThis post contains affiliate links.
If your foil is not big enough for your baking sheet do what I did above. Use two sheets of foil and make the inside edge stand up against the other half. That way the sauce won’t go under the foil and all over the pan and you don’t have to go out and buy XL foil that is way overpriced. I use half sheet pans and normal foil is not quite wide enough to go up the sides of the pan.
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