Baked Teriyaki Chicken is a SUPER EASY weeknight meal that takes just 5 minutes of prep. The chicken marinates in a 5-ingredient marinade during the day, and then you bake it while the rice steams and your kids set the table!
Baked Teriyaki Chicken – A Love Story
This baked teriyaki chicken 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 a kitchen counter since your kitchen has ten inches of prep space. But I wouldn’t trade that apartment for anything. Because the memories and experiences created while working together in a kitchen we could barely fit 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 marinade 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 very night we were eating her teriyaki chicken.
Classic Baked Teriyaki Chicken, An Evolution
This baked teriyaki chicken has morphed over the years, increased in volume of marinade, and cooking styles changed. The original recipe called for it to be cooked in a wok, then I changed to grilling it, then to a saute pan. I always use dark meat because I like to let the sauce really cook down, and white meat gets dry.
I’ve used 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. 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 baked teriyaki chicken I hope you adopt into your family the way we have adopted it into ours.
How to MAKe baked Teriyaki Chicken
- Place all the ingredients into a large Tupperware or Ziploc bag. Spread foil over pan, spray with cooking/canola oil spray if desired. Put chicken on foil, pour over remaining marinade.
- Marinade for at least 30 minutes but preferably 12-24 hours.
- Bake at 400 degrees for 25-30 minutes.
- Once the chicken is a bit crispy and has finished cooking, put on a platter. Pour leftover pan liquids into fat separator measuring cup, skim oil and pour sauce over chicken.
- Add 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. Certainly, it appears a small thing but the flavors are so bright and fresh it gives it a new level of flavor.
5 Ingredient Baked Chicken Teriyaki
- Yield: 6 servings
- Prep Time: 12 hours
- Cook Time: 30 minutes
- Total Time: 12 hours 30 minutes
- Course: Main
- Cuisine: Japanese
- Author: Sabrina Snyder
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!
Note: click on times in the instructions to start a kitchen timer while cooking.
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.
Yield: 6 servings, Amount per serving: 316 calories, Calories: 316g, Carbohydrates: 19g, Protein: 39g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 179mg, Sodium: 1682mg, Potassium: 512mg, Fiber: 1g, Sugar: 14g, Vitamin A: 45g, Calcium: 22g, Iron: 2g
All images and text © for Dinner, then Dessert.
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 the normal foil is not quite wide enough to go up the sides of the pan.