Baked Teriyaki Glazed Chicken
Make tender and juicy Baked Teriyaki Glazed Chicken with this easy-to-follow recipe. A healthy and delicious weeknight meal for the whole family!
Craving a simple weeknight dinner that’s packed with flavor? This Baked Teriyaki Glazed Chicken puts a healthy spin on a classic favorite. Baking the chicken in a homemade teriyaki glaze keeps it tender and juicy, while infusing every bite with that restaurant-worthy flavor. Skipping the fryer also makes it lower in fat and calories, so it’s a lighter option the whole family can enjoy. It’s a weeknight dinner win and a great choice for even the most picky eaters. My kids always clean their plates when I make this one!
BAKED TERIYAKI GLAZED CHICKEN
The oven-baked teriyaki chicken uses simple ingredients like soy sauce, apple cider vinegar, garlic, sugar, and a touch of cornstarch to create a thick, glossy glaze that clings to the chicken. The chicken breasts are baked in two stages: first with half of the sauce, then with the remaining half. The result is tender, juicy chicken in a mouthwatering glaze that beats takeout any day of the week. This method is an easy, fuss-free cooking process that delivers a restaurant-worthy meal straight from your oven every single time. Served alongside rice and vegetables, it’s both satisfying, healthy, and protein-packed.
Find my expert tips on how to make homemade baked teriyaki-glazed chicken below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Baked Teriyaki Glazed Chicken Recipe:
- Easy Weeknight Win: The simple ingredients and straightforward steps make this recipe doable on busy nights.
- Sweet & Savory: The homemade teriyaki glaze adds a rich and tangy finish to the juicy chicken.
- Healthy Family Meal: A well- balanced dinner with rice and vegetables that keeps nutrition in check.
- Meal-Prep-Friendly: This chicken reheats well and keeps in the fridge for 3 days. Store any leftover sauce separately for maximum flavor when reheating.
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1/3 cup sugar
- 1/2 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- freshly sliced green onions, optional
Instructions
Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.
In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper. Stir the mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once the sauce thickens, remove from the heat and let stand for 5 minutes.
Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place the dish in the oven and bake for 20 minutes.
Pour the remaining sauce over the chicken and bake 15 more minutes or until the chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)
Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!
Servings
Serves 4
Storage and Reheating
Allow baked teriyaki chicken to cool, then place the chicken and any leftover sauce in an airtight container and refrigerate for up to 3 days.
To reheat, warm the chicken in the oven at 350°F for 10–15 minutes or in the microwave in 30-60 second intervals, adding a little of the reserved sauce to keep it moist. To freeze, allow the chicken and sauce to cool completely, then place them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 15 to 20 minutes or in the microwave, adding extra sauce if needed.
Holly’s Tips for The Best Baked Teriyaki Glazed Chicken:
- Use High-Quality Chicken Breasts: Boneless, skinless chicken breasts cook quickly and evenly in the oven. If your breasts are thick, pound them to an even thickness to prevent undercooked centers.
- Make the Teriyaki Glaze Ahead of Time: Prepare the sauce on the stovetop first by combining soy sauce, sugar, garlic, apple cider vinegar, cornstarch, and black pepper. Let it thicken before adding it to the chicken for a richer, glossier sauce.
- Bake In Stages: Pour half the sauce over the chicken before the first 20-minute bake, then pour the remaining sauce halfway through. This double-glazing method keeps the chicken juicy while building layers of sweet-savory flavor.
- Customize The Glaze: For extra depth, add a teaspoon of grated ginger, a splash of sesame oil, or a sprinkle of sesame seeds and sliced green onions just before serving.
- Serve Warm: After letting the chicken sit for 5 minutes, serve warm over steamed rice and sautéed or roasted vegetables to balance the sweet teriyaki glaze with a fresh, nutritional side.
Frequently Asked Questions:
Yes! The chicken and sauce can be prepared ahead and stored separately in the fridge for up to 3 days. Reheat in the oven or microwave, adding extra sauce if needed to keep it flavorful.
Yes! Boneless, skinless chicken thighs work well and are even more flavorful and tender than breasts. Adjust the baking time slightly, as thighs will need a few extra minutes to cook through.
Double-glazing the chicken with sauce during baking and checking the internal temperature with a meat thermometer ensures it stays juicy. Letting the chicken rest 5 minutes before serving also helps retain its moisture.
To make Baked Teriyaki Glazed Chicken gluten-free, use a gluten-free soy sauce or tamari and ensure any added sauces or seasonings are certified gluten-free. The rest of the ingredients are naturally gluten-free.
Serve this chicken over steamed rice, quinoa, or cauliflower rice, and pair it with sautéed, roasted, or steamed vegetables. Garnish with sliced green onions or sesame seeds for extra flavor. A popular favorite would also be to serve baked teriyaki-glazed chicken with fresh pineapple.
Similar Recipes
Craving something similar? Try my delicious Slow Cooker Teriyaki Chicken!
Wanting something different? Make this Grilled Huli Huli Chicken next.
Looking for more teriyaki-inspired dinners? Make these highly-rated recipes: Teriyaki Chicken Casserole, Teriyaki Chicken Kebabs, and Teriyaki Chicken Pasta Salad.
Have you made this Baked Teriyaki Glazed Chicken recipe? 🍗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedTeriyakiGlazedChicken #LifeInTheLofthouse
Baked Teriyaki Glazed Chicken
Ingredients
- 1 Tablespoon cornstarch
- 1 Tablespoon water
- 1/3 cup sugar
- 1/2 cup low-sodium soy sauce
- 1/4 cup apple cider vinegar
- 2 cloves garlic minced
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts
- freshly sliced green onions optional
Instructions
- Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. Set aside.
- In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic and pepper. Stir mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once sauce thickens remove from heat and let stand for 5 minutes.
- Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place dish in oven and bake for 20 minutes. Pour the remaining sauce over the chicken and bake 15 more minutes or until chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)
- Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!
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Enjoyed this delicious chicken for dinner! Very good!
Glad it was a success! We love this chicken so much 🙂
is there something you can substitute for the apple cider vinegar
Kate, regular white distilled vinegar would work fine, too
I made this tonight for supper and we loved it. My hubby is a tough critic and really liked! Props;)
Can this be prepared ahead of time? Could you make the sauce earlier in the day? Or how would you do it? Thanks.
Kathy! Sorry, just noticed your comment. I have never tried to make this in advance. If I were to, yes I would make the sauce in advance, let it cool and refrigerate until ready to use. Again, I’ve never tried this, so not sure how it would work out. Good luck!
Love this!!! You think I could make it in the crockpot?? My oven is having problems!
Yes Tia, I think you could, although I’ve not tried it. I would make the glaze and pour over chicken in crock pot. Cook atleast 3 hours on high or 6 hours on low heat. let me know how it turns out!
If I make half a recipe of I cook it half the time?
Made this last night. Thank you for the relish recipe. Everyone just loved it!
What if I have larger than regular chicken breasts? should I cut them in half?