Baked Chicken in Sweet Teriyaki Marinade Recipe
If you’re looking for a reliable, crowd-pleasing dinner that’s as flavorful as it is simple, Baked Chicken in Sweet Teriyaki Marinade is about to become your new go-to. This dish transforms ordinary chicken breasts into something absolutely irresistible: juicy, golden, and blanketed in a rich, velvety homemade teriyaki sauce that’s the perfect balance of savory, sweet, and ever-so-slightly tangy. Whether you’re catering to picky eaters or impressing friends at a potluck, this meal does it all and will leave you wondering why you ever bought bottled sauce.
Ingredients You’ll Need
Let’s talk about how a handful of everyday ingredients can create big, bold flavors in this Baked Chicken in Sweet Teriyaki Marinade. Each item on this list plays its part in making the chicken succulent, glazed, and packed with umami goodness. Here’s what you’ll need:
- Chicken breasts: Boneless, skinless pieces are perfect for soaking up the marinade and staying tender in the oven.
- Low-sodium soy sauce: Provides deep, savory base flavor while letting you control the saltiness.
- Honey: Adds natural sweetness and helps the sauce thicken and shine.
- Brown sugar: Brings a caramel note and balances the tang of vinegar with honey for signature teriyaki sweetness.
- Rice vinegar: Gives just enough acidity to brighten the whole dish, making everything pop.
- Sesame oil: Adds irresistible nuttiness and a glossy finish to your marinade.
- Garlic (minced): Fresh garlic infuses warmth and complexity throughout the sauce.
- Fresh ginger (grated): Lends gentle heat and zing for that essential teriyaki kick.
- Cornstarch: The secret to achieving a luscious, clingy sauce without a ton of extra oil or fuss.
- Cold water: Helps the cornstarch dissolve smoothly for a lump-free sauce.
- Sesame seeds and sliced green onions (optional): These finishing touches add crunch and color, making the dish extra special.
How to Make Baked Chicken in Sweet Teriyaki Marinade
Step 1: Prepare the Teriyaki Marinade
Start by whisking together soy sauce, honey, brown sugar, rice vinegar, sesame oil, minced garlic, and grated ginger in a saucepan. Place this over medium heat and let it slowly come to a gentle simmer, which gives the flavors time to meld together. While that happens, mix your cornstarch and cold water in a small bowl to create a smooth slurry—the key to a glossy sauce. Carefully stir in the slurry and continue cooking for another minute or two, just until you see the sauce thicken up beautifully. Remove it from the heat and set it aside to cool until it’s just warm—this step locks in maximum flavor without cooking the chicken too early.
Step 2: Marinate the Chicken
Place the chicken breasts in a large zip-top bag or any shallow dish you have on hand. Pour the luscious sweet teriyaki marinade over the top, making sure each piece is completely covered. Seal the bag or cover your dish and move it into the refrigerator. Give it at least 30 minutes for a quick fix, but if you have 2–4 hours, the chicken will soak up even more incredible flavor. This step turns simple chicken into something extraordinary, infusing it with every note of sweet, savory, and tangy magic.
Step 3: Bake the Chicken
Preheat your oven to 375°F (190°C). Arrange the marinated chicken breasts and all that delicious marinade in a baking dish, spreading them out so they cook evenly. Bake the chicken, uncovered, for 25–30 minutes. You’ll know it’s ready when the internal temperature hits 165°F and the tops start to look caramelized and glossy. For an even richer, stickier glaze, you can broil the chicken very briefly at the end—just 2–3 minutes will do the trick—watch closely to avoid over-browning.
Step 4: Rest, Garnish, and Serve
Once your Baked Chicken in Sweet Teriyaki Marinade is out of the oven, let it rest for 5 minutes to help the juices redistribute—this ensures every bite is moist and flavorful. Spoon some of that glorious, extra sauce over the chicken, then sprinkle with sesame seeds and sliced green onions for a show-stopping finish. You’re officially ready to dig in!
How to Serve Baked Chicken in Sweet Teriyaki Marinade
Garnishes
A sprinkle of toasted sesame seeds adds just the right amount of crunch and earthy flavor, while freshly sliced green onions bring brightness and color to your plating. Don’t underestimate how these little finishing touches can transform the look of your Baked Chicken in Sweet Teriyaki Marinade from “weeknight quick” to “restaurant quality.”
Side Dishes
This dish loves classic pairings like steamed jasmine rice or fluffy brown rice, soaking up every delicious drop of sauce. For a healthier twist, serve it with cauliflower rice or a heap of steamed or stir-fried veggies such as broccoli, snap peas, or bok choy. The subtly sweet and savory flavors of the chicken play beautifully against the freshness of greens or the gentle flavor of a grain.
Creative Ways to Present
Try slicing the chicken and arranging it over a vibrant rice bowl, or use it as the main protein in an Asian-inspired salad with crisp vegetables and a drizzle of the leftover sauce. For party-worthy finger food, cube the chicken and skewer with pineapple chunks for gorgeous party bites. However you serve it, Baked Chicken in Sweet Teriyaki Marinade adapts beautifully to your needs.
Make Ahead and Storage
Storing Leftovers
Any leftover Baked Chicken in Sweet Teriyaki Marinade stores wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the extra sauce as well, as it remains just as good (if not better) for drizzling over leftovers or vegetables through the week.
Freezing
Freeze cooled, cooked chicken (with or without sauce) in a freezer-safe bag or container for up to 2 months. For best texture, slice or cube the chicken before freezing, and be sure to press out as much air as possible to prevent freezer burn. Defrost overnight in the fridge before reheating.
Reheating
Warm up leftover Baked Chicken in Sweet Teriyaki Marinade in the microwave (covered, to prevent drying) or gently reheat it in a skillet over low heat. If you notice the sauce thickening too much, simply add a splash of water to loosen and restore its silky consistency.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will be even juicier and carry the sweet teriyaki marinade flavor beautifully. Just adjust your bake time slightly—thighs usually take a little longer, so check for doneness at an internal temperature of 165°F.
What if I don’t have fresh ginger?
Ground ginger can work in a pinch, though fresh really adds a noticeable zing. Use 1/4 teaspoon ground ginger for every teaspoon of fresh, and add it directly to the marinade as you would the grated root.
Is it necessary to marinate the chicken for several hours?
While even 30 minutes imparts a remarkable boost of flavor, giving the Baked Chicken in Sweet Teriyaki Marinade extra marinating time (up to 4 hours) takes the taste to the next level. Overnight is not necessary—after 4 hours, you’ll get maximum flavor infusion.
How do I avoid chicken that dries out in the oven?
The marinade itself does a lot to keep the chicken moist, but making sure not to overbake is key. Always test with a meat thermometer—pull the chicken out of the oven right at 165°F, then let it rest before cutting for juiciest results.
Can I make Baked Chicken in Sweet Teriyaki Marinade ahead of time?
Definitely! You can marinate the chicken early in the day and bake it when needed, or cook it completely, cool, and store for a quick, flavorful meal prep to enjoy through the week. It reheats deliciously without losing quality.
Final Thoughts
There’s nothing quite like the stunning simplicity and mouthwatering flavor of Baked Chicken in Sweet Teriyaki Marinade. Whether it’s your first try or it quickly becomes a weeknight staple, you’ll love sharing it with friends and family. Give it a whirl, and don’t forget to garnish generously—the results will leave everyone asking for seconds!
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Baked Chicken in Sweet Teriyaki Marinade Recipe
- Total Time: 40 minutes (plus marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy tender and flavorful Baked Chicken in a delicious Sweet Teriyaki Marinade that’s easy to make and perfect for a satisfying Asian-inspired meal.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Marinade:
- 1/2 cup low-sodium soy sauce
- 1/4 cup honey
- 1/4 cup brown sugar
- 2 tablespoons rice vinegar
- 2 tablespoons sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Thickening Agent:
- 1 tablespoon cornstarch
- 1 tablespoon cold water
Garnish:
- sesame seeds and sliced green onions (optional)
Instructions
- Prepare Marinade: In a saucepan, combine soy sauce, honey, brown sugar, rice vinegar, sesame oil, garlic, and ginger. Simmer, then thicken with cornstarch slurry.
- Marinate Chicken: Place chicken in a bag or dish, pour marinade over, and marinate in the fridge.
- Bake: Preheat oven, transfer chicken to a baking dish with marinade, and bake until cooked through.
- Rest and Serve: Let the chicken rest, spoon extra sauce over, and garnish before serving.
Notes
- For a caramelized finish, broil the chicken briefly at the end.
- This dish pairs well with rice or stir-fried vegetables.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 310
- Sugar: 18g
- Sodium: 670mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 85mg
