This Teriyaki Chicken recipe is easy to make!
We make this easy teriyaki chicken recipe a couple of times a month because it’s a family favorite.
This oven-baked teriyaki chicken can be made with chicken thighs or breasts. I prefer to use boneless, skinless chicken for this recipe. I usually use thighs because they are less expensive.
The marinade for this recipe uses teriyaki sauce as the base. Then we add sesame oil, honey, ground ginger, garlic powder, and onion powder to boost the flavor of the chicken.
If you have time, marinate the chicken for at least 30 minutes before cooking. However, it will still turn out very flavorful, even if you don’t have to marinate the chicken.
Meal Prep Tip:
You can make the teriyaki marinade the day before if you wish and store it in a sealed container in the refrigerator.
You can also place the chicken in a gallon-size plastic bag or a casserole dish, then pour half of the marinade over the chicken and let it marinate over night.
Teriyaki Chicken Recipe
Ingredients:
- 8 chicken thighs or 6 chicken breasts
- ½ cup teriyaki sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
Directions:
- Preheat oven to 375 degrees. Grease a 13×9 casserole dish.
- In a small bowl, combine teriyaki sauce, sesame oil, honey, ginger, garlic powder, and onion powder.
- Place chicken thighs ugly side up in a baking dish. Drizzle half of the marinade over the meat.
- Cover the dish with foil. Place in the oven and cook for 20 minutes.
- Remove the foil and flip the chicken over and drizzle with the remaining marinade.
- Bake for an additional 20 minutes uncovered or until the juices run clear.
How to Store Leftover Teriyaki Chicken
You can store the leftover chicken for 5 days in a sealed container in the refrigerator.
You can freeze the leftover chicken for up to 3 months in the freezer. Allow the chicken to cool completely before placing it in a sealed container or freezer bag to prevent ice crystals from forming. Thaw the frozen chicken in the refrigerator overnight.
Printable Recipe for Teriyaki Chicken
Teriyaki Chicken
Ingredients
- 8 chicken thighs (or 6 chicken breasts)
- ½ cup teriyaki sauce
- 2 teaspoons sesame oil
- 2 teaspoons honey
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
Instructions
- Preheat oven to 375 degrees. Grease a 13x9 casserole dish.
- In a small bowl, combine teriyaki sauce, sesame oil, honey, ginger, garlic, and onion.
- Place chicken thighs ugly side up in a baking dish. Drizzle half of the marinade over the meat.
- Cover the dish with foil. Place in the oven and cook for 20 minutes.
- Remove the foil and flip the chicken over and drizzle with the remaining marinade
- Bake for an additional 20 minutes uncovered or until the juices run clear.
Nutrition
Leftover Teriyaki Chicken Recipe Ideas
If you have leftover Teriyaki Chicken, use it in these recipes:
Miz Helen says
It is great when our daughters give back all that they have been given, it is a wonderful gift. One of the most precious gifts I have given my family is my recipe book. They treasure it and I was so happy to give it to them. The Teriyaki Chicken looks wonderful, great recipe! Thank you so much for sharing with Full Plate Thursday and hope to see you next week!
Swathi says
Looks like you have food enthusiastic family. Sure your daughter is awesome cook. I used to do handwritten notebooks of recipes. Now i write occasionally in note book and rest are in computer I become high tech.
Manu says
Lovely recipe!!!
I know… a blog is the "modern" version of a cookbook!!! hehehe 🙂
April @ The 21st Century Housewife says
It's lovely to be cooked for, and your Teriyaki Chicken sounds delicious. And not only are you making a cookbook for your daughter, it's one she can easily access online so it's absolutely perfect for when she is at grad school. With a great resource like that, she definitely won't be living off Rice Chex 🙂
Kankana says
i love chicken with teriyaki sauce. It's looking delicious and so juicy 🙂