Baked Teriyaki Chicken

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Use your oven to make this delicious baked teriyaki chicken. The chicken is golden and crisp on the outside and so juicy on the inside. The homemade teriyaki sauce pairs so well with the chicken. It’s delightfully sweet, salty and glossy. 


  • 8 bone-in, skin-on chicken thighs, trimmed, boned, and skin slashed
  • salt, pepper
  • 2 Tablespoons butter, melted
  • 12 garlic cloves, minced

Teriyaki Sauce:

  • 1/2 cup soy sauce
  • 1/2 cup pineapple juice
  • 1/2 teaspoon grated or minced fresh ginger
  • 24 garlic clove, minced
  • 2 Tablespoons mirin
  • 2 teaspoons cornstarch
  • fresh cilantro and green onions, sliced, optional for serving


  1. Preheat the broiler in your oven and place the oven rack 6-8 inches from the broiler. Line a rimmed baking sheet with aluminum foil and place a wire rack inside the baking sheet.
  2. Debone the chicken thighs and trim them from extra fat, etc.
  3. Make a few diagonal slashes across the skin with a sharp knife, being careful not to cut into the meat.
  4. Season the chicken on both sides with salt and pepper. Place the chicken thighs on the prepared baking sheet, on top of the wire rack. Tuck all the meat underneath the skin.
  5. Melt 2 Tablespoon of butter. Add 1-2 minced garlic cloves to the melted butter. Brush the butter on the chicken skin, being careful not to get any of the garlic on the chicken skin, otherwise it will burn. Bake the chicken for 10-15 minutes, until the chicken is golden brown. (If the chicken is starting to get too brown, move the baking sheet to a lower shelf in the oven.)
  6. While the chicken is in the oven, combine all the ingredients for the sauce in a skillet or small saucepan. Whisk it all together.
  7. Bring to a boil, reduce the heat to medium and simmer for 3-5 minutes, until the teriyaki sauce has a syrupy consistency.
  8. When the chicken is done, cut it into slices. Spoon the teriyaki sauce over the chicken and serve extra sauce on the side.

Keywords: teriyaki chicken, baked teriyaki chicken