Teriyaki chicken is a favorite dish and easy to make at home!

This recipe can be made with homemade or store bought teriyaki sauce and makes for delicious sticky chicken that is tender and juicy inside.

plated Baked Teriyaki Chicken

This recipe has minimal prep, simply whisk the sauce and pour over the thighs and drumsticks and bake! We love to serve it with a side of baked rice and some steamed broccoli.

Did you know that teriyaki is actually a cooking technique? It’s a Japanese method of grilling or broiling with a combination of sugar and soy sauce (and often mirin) and it’s often made with fish. This recipe is oven baked and then broiled for that crisp texture and flavor.

ingredients to make Baked Teriyaki Chicken

Ingredients and Variations

CHICKEN Chicken breasts, wings, and boneless tenders can be used in place of thighs and drumsticks but the cooking time may need to be adjusted.

SAUCE I prefer a homemade teriyaki sauce but if you have bottled on hand, that will work too. When using a bottled sauce, add extra garlic, a splash of orange or pineapple juice and some grated ginger if you have it.

ADDITIONS Feel free to add a can of drained pineapple chunks to the baking pan to add a tangy flavor to the sauce. For a super spicy sauce, squirt in a little sriracha!


How to Bake Teriyaki Chicken

Teriyaki Chicken comes together in just a few easy steps.

  1. Stir together sauce ingredients (per recipe below) in a bowl. Place chicken in a baking dish skin side down.

close up of sauce being poured over chicken to make Baked Teriyaki Chicken

  1. Pour sauce over top.
  2. Bake chicken 25 minutes. Flip chicken over and bake an additional 20 minutes.

raw and baked teriyaki chicken

  1. Remove chicken from the pan and thicken the sauce with a bit of cornstarch.
  2. Brush the thickened sauce over the chicken and place under the broiler.
  3. Broil until browned and crisp.

brushing sauce on chicken to make Baked Teriyaki Chicken

What to Serve with Teriyaki Chicken

A side of white rice is our favorite. Add some ginger snap peas or some Spicy Green Beans or even a bright and crunchy bean sprout salad.

top view of Baked Teriyaki Chicken on a baking sheet

More Take-Out Faves

Did your family love this Teriyaki Chicken? Be sure to leave a rating and a comment below! 

plated Baked Teriyaki Chicken
5 from 21 votes↑ Click stars to rate now!
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Baked Teriyaki Chicken

This is a simple recipe that my whole family loves!  It’s not overly sweet and the sauce tastes great over rice!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6 servings
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  • 6 chicken thighs bone in, skin on
  • 6 drumsticks bone in, skin on
  • 1 tablespoon cornstarch
  • green onions & sesame seeds for garnish optional


  • 1 cup prepared teriyaki sauce or homemade sauce below


  • Preheat oven to 425°F. Grease a 9x13 baking dish.
  • Combine sauce ingredients in a small bowl and mix well.
  • Place chicken skin-down in the baking dish and pour sauce mixture over top.
  • Bake chicken 25 minutes, flip over and bake an additional 20 minutes.
  • Remove pan from the oven and set chicken on a plate. Cover to keep warm. Preheat the broiler to high (500°F).
  • Pour juices into a small saucepan and bring to a simmer.
  • Mix cornstarch with 1 tablespoon water. Slowly add to the simmering mixture while whisking until thickened. Brush the sauce over the chicken.
  • Place chicken on a pan and place in the oven. Broil until crisp and browned, about 3 minutes.


Homemade Teriyaki Sauce
Whisk together the following:
  • ¼ cup low sodium soy sauce
  • ¼ cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons orange juice
  • 2 tablespoons rice vinegar
  • 1 tablespoon ginger freshly grated
  • 2 cloves garlic minced
  • 1 teaspoon sesame oil
  • ¼ teaspoon chili flakes
The sauce will be thin and needs to be thickened before brushing on the chicken. 
When broiling, the sauce gets quite sticky. I like to line my pan with foil for easy clean up.
5 from 21 votes

Nutrition Information

Serving: 2pieces of chicken | Calories: 299 | Carbohydrates: 9g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 177mg | Sodium: 537mg | Potassium: 484mg | Fiber: 1g | Sugar: 6g | Vitamin A: 98IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course
Cuisine American, Asian
plated Baked Teriyaki Chicken with writing
cooked Baked Teriyaki Chicken on a baking sheet with a title
plated Baked Teriyaki Chicken with a title
brushing sauce on chicken and plated Baked Teriyaki Chicken with a title



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Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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5 from 21 votes (18 ratings without comment)

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Recipe Rating


  1. So easy and so delicious. I opted to make the homemade sauce in this recipe and it was so worth it! Best teriyaki sauce I’ve ever made according to my husband. Thanks for the delicious recipe!5 stars