Oven-baked teriyaki chicken offers a healthier, less messy alternative to pan-frying, while still delivering that irresistible sweet and savory flavor. This recipe provides a delicious and easy way to enjoy this classic dish, perfect for a weeknight dinner or a casual weekend meal. We'll cover everything from marinating techniques to achieving perfectly glazed results, ensuring your oven-baked teriyaki chicken is restaurant-quality.
What Makes This Oven-Baked Teriyaki Chicken Recipe Special?
This recipe focuses on achieving maximum flavor and tender chicken through a carefully crafted marinade and precise baking technique. We'll avoid excessive sugar, opting for a balanced sweet and savory profile that complements the chicken beautifully. The oven-baking method ensures even cooking and juicy results, eliminating the need for constant flipping or worrying about burning.
Ingredients You'll Need:
- Chicken: 1.5 lbs boneless, skinless chicken thighs (or breasts, adjusted cooking time accordingly)
- Teriyaki Sauce: 1 cup (store-bought or homemade – recipe below!)
- Garlic: 2 cloves, minced
- Ginger: 1 tbsp, grated or finely minced
- Soy Sauce: 1 tbsp (optional, adjust to taste if using a less salty teriyaki sauce)
- Sesame Oil: 1 tsp
- Cornstarch: 1 tbsp (optional, for a thicker glaze)
Homemade Teriyaki Sauce (Optional):
If you prefer a homemade teriyaki sauce, here's a simple recipe:
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (rice wine, can substitute with dry sherry)
- 2 tbsp brown sugar
- 1 tbsp honey
- 1 clove garlic, minced
- 1 inch ginger, grated
Combine all ingredients in a saucepan and simmer over medium heat until slightly thickened, about 10-15 minutes.
Preparing the Chicken:
- Cut the chicken: Cut chicken thighs into bite-sized pieces for even cooking and faster marinating. Chicken breasts can be sliced into similar-sized pieces or left whole, depending on your preference.
- Marinate the chicken: In a large bowl, combine the chicken, teriyaki sauce, minced garlic, grated ginger, sesame oil, and optional soy sauce. Mix well, ensuring all the chicken is coated in the marinade. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours for maximum flavor. Overnight marinating is even better!
Baking the Chicken:
- Preheat oven: Preheat oven to 400°F (200°C).
- Arrange chicken: Arrange the marinated chicken in a single layer on a baking sheet lined with parchment paper or foil. Avoid overcrowding the pan.
- Bake: Bake for 20-25 minutes for chicken thighs, or 18-20 minutes for chicken breasts, or until the chicken is cooked through and the juices run clear. If using the cornstarch, whisk 1 tbsp into 2 tbsp of water and brush over the chicken during the last 5 minutes of baking for a glossy glaze.
- Broil (optional): For an extra crispy and caramelized glaze, broil the chicken for the last 2-3 minutes, keeping a close eye to prevent burning.
Serving Suggestions:
Serve your oven-baked teriyaki chicken over rice, quinoa, or noodles. Garnish with sesame seeds, chopped green onions, and a sprinkle of chili flakes for extra flavor and visual appeal.
Frequently Asked Questions (FAQ)
Can I use chicken breasts instead of thighs?
Yes, you can definitely use chicken breasts. However, chicken breasts cook faster than thighs and tend to dry out more easily. Reduce the baking time to 18-20 minutes and check for doneness frequently. Consider adding a tablespoon or two of chicken broth to the baking pan to help keep them moist.
How do I know when the chicken is cooked through?
The chicken is cooked through when its internal temperature reaches 165°F (74°C). You can use a meat thermometer to check the temperature. The juices should also run clear when you pierce the thickest part of the chicken with a fork or knife.
Can I make this recipe ahead of time?
Yes, you can marinate the chicken ahead of time – even overnight – for deeper flavor. Simply store the marinated chicken in the refrigerator until you’re ready to bake.
What if my teriyaki sauce is too thick?
If your teriyaki sauce is too thick, you can thin it out with a little water or chicken broth before marinating the chicken.
Can I freeze leftover teriyaki chicken?
Yes, you can freeze leftover teriyaki chicken. Let it cool completely, then store it in an airtight container in the freezer for up to 3 months.
This comprehensive guide to oven-baked teriyaki chicken ensures a delicious and successful outcome every time. Enjoy!
