Baked Teriyaki Chicken: A Delicious and Easy Weeknight Meal
Are you looking for a quick, easy, and flavorful weeknight meal? Look no further than baked teriyaki chicken! This dish is incredibly simple to prepare, requiring minimal effort and ingredients, yet delivers a satisfying and delicious result. The sweet and savory teriyaki glaze caramelizes beautifully in the oven, creating a sticky, irresistible coating on tender and juicy chicken. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to become a family favorite.
This blog post will guide you through every step of making perfect baked teriyaki chicken. We’ll cover everything from choosing the right ingredients to achieving that perfect caramelized glaze. We’ll also provide tips and tricks to customize the recipe to your liking and ensure a consistently delicious outcome. Get ready to impress your family and friends with this simple yet impressive dish!
## Why You’ll Love This Recipe
Baked teriyaki chicken is a winner for so many reasons:
* **Easy and Quick:** Minimal prep time and simple cooking method make it perfect for busy weeknights.
* **Flavorful:** The sweet and savory teriyaki glaze is a crowd-pleaser.
* **Versatile:** Pairs well with various sides, from rice and noodles to vegetables and salads.
* **Customizable:** Easily adaptable to your taste preferences and dietary needs.
* **Budget-Friendly:** Uses readily available and affordable ingredients.
## Ingredients You’ll Need
Here’s a list of the ingredients you’ll need to create this delicious baked teriyaki chicken:
* **Chicken:** 2-3 pounds of boneless, skinless chicken thighs or breasts. Thighs are generally more forgiving and stay juicier during baking, while breasts are leaner. Cut the chicken into bite-sized pieces (about 1-inch cubes) for faster cooking and better glaze coverage. You can also use drumsticks or bone-in, skin-on thighs, but the baking time will need to be adjusted accordingly.
* **Soy Sauce:** 1/2 cup of soy sauce. Use low-sodium soy sauce to control the saltiness of the glaze. Tamari, a gluten-free alternative to soy sauce, can also be used.
* **Mirin:** 1/4 cup of mirin (Japanese sweet rice wine). Mirin adds sweetness, depth of flavor, and a subtle glaze to the chicken. If you don’t have mirin, you can substitute it with a mixture of rice vinegar and sugar (1 tablespoon rice vinegar + 1 teaspoon sugar per tablespoon of mirin).
* **Sake (optional):** 2 tablespoons of sake. Sake adds another layer of flavor to the teriyaki sauce. If you don’t have sake, you can omit it or substitute it with dry sherry or rice vinegar.
* **Brown Sugar:** 1/4 cup of packed brown sugar. Brown sugar adds sweetness and helps create a sticky glaze. You can use light or dark brown sugar, depending on your preference.
* **Garlic:** 2-3 cloves of garlic, minced. Garlic adds a pungent and savory flavor to the teriyaki sauce. Adjust the amount of garlic to your liking.
* **Ginger:** 1 tablespoon of grated fresh ginger. Ginger adds a warm and aromatic flavor to the teriyaki sauce. Use fresh ginger for the best flavor. You can also use ginger paste in a pinch.
* **Sesame Oil:** 1 teaspoon of sesame oil. Sesame oil adds a nutty and aromatic flavor to the teriyaki sauce. A little goes a long way, so don’t overdo it.
* **Cornstarch:** 1 tablespoon of cornstarch. Cornstarch helps thicken the teriyaki sauce and create a glossy glaze.
* **Water:** 2 tablespoons of water. Used to create a cornstarch slurry.
* **Sesame Seeds (optional):** For garnish. Adds a nutty flavor and visual appeal.
* **Green Onions (optional):** For garnish. Adds a fresh and vibrant flavor and visual appeal.
## Equipment You’ll Need
* **Baking Dish:** A 9×13 inch baking dish or similar size. Make sure the dish is oven-safe.
* **Mixing Bowls:** For preparing the teriyaki sauce and marinating the chicken.
* **Whisk:** For mixing the teriyaki sauce ingredients.
* **Measuring Cups and Spoons:** For accurate ingredient measurement.
* **Cutting Board and Knife:** For preparing the chicken and other ingredients.
* **Oven:** Preheat your oven to 400°F (200°C).
## Step-by-Step Instructions
Follow these easy steps to make perfect baked teriyaki chicken:
**Step 1: Prepare the Teriyaki Sauce**
1. In a medium mixing bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, minced garlic, grated ginger, and sesame oil. Make sure the brown sugar is fully dissolved.
2. In a small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the sauce later.
3. Add the cornstarch slurry to the teriyaki sauce mixture and whisk well to combine.
**Step 2: Marinate the Chicken**
1. Place the cut chicken pieces in a large mixing bowl.
2. Pour the teriyaki sauce over the chicken, ensuring that all pieces are evenly coated.
3. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes, or up to 4 hours. The longer the chicken marinates, the more flavorful it will be. If you’re short on time, even a 15-minute marinade will make a difference.
**Step 3: Bake the Chicken**
1. Preheat your oven to 400°F (200°C).
2. Grease a 9×13 inch baking dish with cooking spray or a light coating of oil.
3. Spread the marinated chicken in a single layer in the prepared baking dish. Avoid overcrowding the dish, as this will prevent the chicken from browning properly.
4. Pour any remaining teriyaki sauce from the bowl over the chicken.
5. Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The chicken should be slightly caramelized and the sauce should be thickened.
6. During the last 5-10 minutes of baking, you can broil the chicken for a minute or two to further caramelize the glaze, but be careful not to burn it. Keep a close eye on the chicken while broiling.
**Step 4: Garnish and Serve**
1. Remove the baked teriyaki chicken from the oven and let it rest for a few minutes before serving.
2. Garnish with sesame seeds and chopped green onions, if desired.
3. Serve hot with rice, noodles, vegetables, or your favorite sides.
## Tips and Tricks for Perfect Baked Teriyaki Chicken
* **Use High-Quality Ingredients:** The better the quality of your ingredients, the better the flavor of your dish will be. Use fresh ginger and garlic for the best results.
* **Don’t Overcrowd the Baking Dish:** Overcrowding the baking dish will steam the chicken instead of browning it. Bake the chicken in batches if necessary.
* **Marinate the Chicken for Longer:** The longer the chicken marinates, the more flavorful it will be. Aim for at least 30 minutes, or up to 4 hours.
* **Broil for Extra Caramelization:** Broiling the chicken for a minute or two at the end of baking will further caramelize the glaze and create a beautiful, glossy finish. Be careful not to burn it.
* **Adjust the Sweetness and Saltiness:** Adjust the amount of brown sugar and soy sauce to your liking. If you prefer a sweeter sauce, add more brown sugar. If you prefer a less salty sauce, use low-sodium soy sauce.
* **Add a Pinch of Red Pepper Flakes:** For a little bit of heat, add a pinch of red pepper flakes to the teriyaki sauce.
* **Use Different Cuts of Chicken:** While boneless, skinless chicken thighs or breasts are recommended, you can also use drumsticks or bone-in, skin-on thighs. Adjust the baking time accordingly.
* **Make it Gluten-Free:** Use tamari instead of soy sauce to make the recipe gluten-free.
* **Make it Vegetarian:** Substitute the chicken with tofu or tempeh for a vegetarian option. Press the tofu to remove excess water before marinating and baking.
## Serving Suggestions
Baked teriyaki chicken is incredibly versatile and pairs well with a variety of sides.
* **Rice:** Serve it over steamed white rice, brown rice, or jasmine rice.
* **Noodles:** Serve it with soba noodles, udon noodles, or ramen noodles.
* **Vegetables:** Serve it with steamed broccoli, asparagus, green beans, or stir-fried vegetables.
* **Salad:** Serve it with a fresh green salad or a seaweed salad.
* **Asian Slaw:** Serve it with a crunchy Asian slaw made with cabbage, carrots, and a sesame ginger dressing.
* **Edamame:** Serve it with steamed edamame as a simple and healthy side dish.
* **Spring Rolls:** Serve it with fresh spring rolls for a light and refreshing appetizer.
## Variations and Adaptations
This baked teriyaki chicken recipe is easily adaptable to your taste preferences and dietary needs.
* **Spicy Teriyaki Chicken:** Add a pinch of red pepper flakes or a tablespoon of sriracha to the teriyaki sauce for a spicy kick.
* **Honey Teriyaki Chicken:** Substitute the brown sugar with honey for a slightly different flavor profile.
* **Pineapple Teriyaki Chicken:** Add chunks of pineapple to the baking dish along with the chicken for a tropical twist.
* **Lemon Teriyaki Chicken:** Add a tablespoon of lemon juice to the teriyaki sauce for a bright and zesty flavor.
* **Garlic Ginger Teriyaki Chicken:** Increase the amount of garlic and ginger in the teriyaki sauce for a more intense flavor.
* **Mushroom Teriyaki Chicken:** Add sliced mushrooms to the baking dish along with the chicken for an earthy flavor.
* **Teriyaki Chicken Stir-Fry:** Instead of baking, stir-fry the marinated chicken in a wok or skillet with your favorite vegetables.
## Storage and Reheating Instructions
* **Storage:** Store leftover baked teriyaki chicken in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the chicken in the microwave, oven, or skillet. To reheat in the microwave, cover the chicken and heat for 1-2 minutes, or until heated through. To reheat in the oven, preheat the oven to 350°F (175°C) and bake the chicken for 10-15 minutes, or until heated through. To reheat in a skillet, add a little bit of oil to the skillet and cook the chicken over medium heat for 5-7 minutes, or until heated through.
## Frequently Asked Questions (FAQ)
* **Can I use frozen chicken?**
Yes, you can use frozen chicken, but you’ll need to thaw it completely before marinating and baking. Thawing the chicken in the refrigerator overnight is the best way to ensure that it thaws evenly.
* **Can I make this recipe ahead of time?**
Yes, you can prepare the teriyaki sauce and marinate the chicken ahead of time. Store the marinated chicken in the refrigerator for up to 24 hours. When you’re ready to bake, simply follow the baking instructions.
* **Can I freeze baked teriyaki chicken?**
Yes, you can freeze baked teriyaki chicken. Allow the chicken to cool completely before transferring it to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw the chicken in the refrigerator overnight before reheating.
* **Why is my teriyaki sauce too thin?**
If your teriyaki sauce is too thin, it could be because you didn’t use enough cornstarch or the cornstarch slurry wasn’t properly mixed. Next time, make sure to whisk the cornstarch and water thoroughly to create a smooth slurry. You can also add a little bit more cornstarch to the sauce if needed.
* **Why is my teriyaki chicken dry?**
If your teriyaki chicken is dry, it could be because you overcooked it. Make sure to bake the chicken until the internal temperature reaches 165°F (74°C), but don’t overcook it. Using chicken thighs instead of chicken breasts can also help prevent the chicken from drying out.
## Conclusion
Baked teriyaki chicken is a simple, delicious, and versatile dish that is perfect for busy weeknights. With minimal prep time and easy-to-find ingredients, you can have a flavorful and satisfying meal on the table in no time. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is guaranteed to become a family favorite. So, give it a try and enjoy the sweet and savory flavors of homemade baked teriyaki chicken!
Enjoy your delicious and easy baked teriyaki chicken! Don’t forget to share your creations and tag us on social media!