Baked Teriyaki Chicken is the kind of sweet, savory, sticky chicken dinner that feels easy enough for a weeknight but flavorful enough to make again and again. Boneless, skinless chicken thighs are coated in a homemade teriyaki sauce made with sugar, soy sauce, apple cider vinegar, garlic, ginger, and black pepper, then baked until tender and glazed.

What makes this recipe special? The homemade teriyaki sauce thickens on the stovetop before it is brushed over the chicken, giving every piece a glossy, flavorful coating. As the chicken bakes, the sauce gets sticky, rich, and delicious.

This recipe is perfect for family dinners, meal prep, rice bowls, weeknight meals, potlucks, or anytime you want an easy baked chicken recipe with big flavor.

Why You’ll Love This Baked Teriyaki Chicken

Why are sticky baked chicken recipes always such a favorite? Because they are simple, flavorful, and satisfying without needing complicated ingredients.

This Baked Teriyaki Chicken is sweet, salty, garlicky, and just a little tangy from the apple cider vinegar. The chicken thighs stay juicy in the oven, and the sauce keeps building flavor each time you baste.

I love how easy this recipe is to double for a large group. It uses basic pantry ingredients, bakes in one dish, and delivers that homemade teriyaki flavor everyone loves.

The secret weapon? Basting the chicken every 10 minutes after flipping. That helps create a sticky, glossy coating that makes the chicken taste extra flavorful.

Baked Teriyaki Chicken Time and Servings

Prep Time

10 minutes

Cook Time

55 minutes

Total Time

1 hour 5 minutes

Servings

6

What Ingredients Are in Baked Teriyaki Chicken?

This recipe uses chicken thighs and a simple homemade teriyaki sauce for a sweet, savory baked chicken dinner.

You’ll need:

½ cup white sugar
½ cup soy sauce
¼ cup apple cider vinegar
1 tablespoon cornstarch
1 tablespoon cold water
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
12 boneless, skinless chicken thighs

Ingredient Notes

White sugar gives the teriyaki sauce its sweetness and helps create that sticky glaze.

Soy sauce adds salty, savory flavor and gives the sauce its classic teriyaki taste.

Apple cider vinegar adds tang and balances the sweetness.

Cornstarch helps thicken the sauce.

Cold water blends with the cornstarch so the sauce thickens smoothly.

Minced garlic adds bold savory flavor.

Ground ginger gives the sauce warm, slightly spicy depth.

Ground black pepper adds a simple bite.

Boneless, skinless chicken thighs stay juicy and tender as they bake.

How to Make Baked Teriyaki Chicken

This recipe starts with a quick homemade sauce, then the chicken is brushed, baked, flipped, and basted until sticky and cooked through.

Preheat the Oven

Preheat the oven to 425 degrees F, or 220 degrees C.

Lightly grease a 9×13-inch baking dish.

Make the Teriyaki Sauce

In a small saucepan over low heat, combine the white sugar, soy sauce, apple cider vinegar, cornstarch, cold water, minced garlic, ground ginger, and black pepper.

Simmer the sauce, stirring frequently, until it thickens and bubbles, about 3 to 5 minutes.

Remove the saucepan from the heat.

Add the Chicken to the Baking Dish

Place the boneless, skinless chicken thighs in the prepared baking dish.

Arrange them in a single layer so they bake evenly.

Brush With Sauce

Brush both sides of each chicken thigh with the teriyaki sauce.

Reserve any extra sauce for basting while the chicken bakes.

Bake the Chicken

Bake the chicken in the preheated oven for 30 minutes.

Flip and Baste

Flip the chicken thighs.

Brush them again with more teriyaki sauce.

Continue Baking

Continue baking for 20 to 30 minutes more.

Baste with the remaining sauce every 10 minutes until the chicken is no longer pink and the juices run clear.

Serve Hot

Serve the Baked Teriyaki Chicken hot.

Spoon any extra glaze from the baking dish over the top for even more flavor.

Why This Baked Teriyaki Chicken Works

This recipe works because the sauce is thickened before it goes on the chicken.

That means it coats the chicken instead of sliding off. As the chicken bakes, the sauce becomes glossy, sticky, and full of flavor.

The chicken thighs also stay tender and juicy, making them perfect for a longer bake time and repeated basting.

How Do You Get Sticky Teriyaki Chicken?

The key is thickening the sauce first and basting the chicken as it bakes.

The cornstarch helps the sauce become glossy and thick. Brushing the chicken several times gives it layers of flavor.

Each round of basting helps create that sticky teriyaki coating.

How Do You Know When Chicken Thighs Are Done?

The chicken is done when it is no longer pink and the juices run clear.

For the most accurate result, use an instant-read thermometer. Chicken should reach 165 degrees F in the thickest part.

Because chicken thighs are forgiving, they stay juicy even with a little extra baking time.

Can You Make Baked Teriyaki Chicken Ahead of Time?

Yes, this chicken works well for meal prep.

Bake the chicken, let it cool, and store it in the refrigerator.

Reheat gently and serve with rice, noodles, vegetables, or salad.

How to Store Baked Teriyaki Chicken

Store leftover chicken in an airtight container in the refrigerator.

It will keep well for 3 to 4 days.

Keep some of the sauce with the chicken so it stays moist and flavorful.

Can You Freeze Baked Teriyaki Chicken?

Yes, you can freeze Baked Teriyaki Chicken.

Let it cool completely, then place it in a freezer-safe container or bag with some sauce.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

How to Reheat Baked Teriyaki Chicken

Reheat the chicken gently in the oven at 325 degrees F until warmed through.

You can also reheat individual portions in the microwave.

Add a spoonful of sauce or a splash of water before reheating to help keep the chicken moist.

What to Serve With Baked Teriyaki Chicken

Baked Teriyaki Chicken pairs beautifully with simple sides.

Serve it with white rice, brown rice, fried rice, cauliflower rice, noodles, steamed broccoli, roasted vegetables, green beans, snap peas, cucumber salad, or stir-fried vegetables.

For toppings, try sesame seeds, sliced green onions, red pepper flakes, or a drizzle of extra teriyaki glaze.

Baked Teriyaki Chicken Substitutions and Variations

One of the best things about this recipe is how easy it is to customize.

Use Chicken Breasts

Boneless, skinless chicken breasts can replace chicken thighs, but watch the cook time so they do not dry out.

Add Sesame Seeds

Sprinkle sesame seeds over the finished chicken for texture and flavor.

Add Green Onions

Sliced green onions add freshness and color.

Make It Spicier

Add red pepper flakes, sriracha, or chili garlic sauce to the teriyaki sauce.

Use Rice Vinegar

Rice vinegar can replace apple cider vinegar for a slightly different tang.

Add Pineapple

Serve with pineapple chunks for a sweet tropical twist.

Make It Extra Garlicky

Use an extra clove of garlic if you love bold flavor.

Double the Sauce

Make extra sauce if you want more glaze for rice or vegetables.

Nutrition Facts Per Serving

Calories: 272
Fat: 10g
Carbs: 20g
Protein: 25g

Final Thoughts

Baked Teriyaki Chicken is sticky, sweet, savory, and easy to make with a homemade sauce. With soy sauce, sugar, apple cider vinegar, garlic, ginger, black pepper, and tender chicken thighs, this recipe delivers big flavor with simple ingredients.

Serve it hot with rice, vegetables, noodles, or your favorite sides. This is the kind of easy baked chicken dinner that feels comforting, flavorful, and perfect for feeding family or guests.