Table of Contents
Honey-Glazed Baked Teriyaki Chicken
Honey-Glazed Baked Teriyaki Chicken is tender baked chicken coated in a sticky-sweet teriyaki glaze made with soy sauce, honey, garlic, and ginger, then thickened until it clings beautifully. For food safety, chicken should reach 165°F in the thickest part before serving.
Dish type
Dish type: Baked chicken dinner with sticky glaze.
Main ingredients: Chicken (thighs or breasts), soy sauce, honey, garlic, ginger, vinegar, cornstarch slurry (optional for thick glaze).
Cuisine: Asian-inspired, teriyaki-style.
Cooking method: Bake chicken, simmer glaze (or bake in sauce), reduce/thicken, then glaze and finish.
Why You’ll Love This Recipe
- That sticky-sweet glaze: honey + soy hits the perfect salty-sweet balance.
- Easy baked method keeps hands-off time high, perfect for weeknights.
- Cornstarch slurry makes the sauce glossy and clingy, like takeout-style teriyaki.
- Great for meal prep because the chicken stays flavorful even after reheating.
Ingredients
Step-by-Step Instructions
Preheat and prep. Heat oven and arrange chicken in a baking dish. Tip: leave a little space between pieces so they cook evenly instead of steaming.
Mix the teriyaki glaze base. Stir together soy sauce, honey, garlic, ginger, vinegar, and water. Tip: taste now and decide if you want it sweeter (more honey) or saltier (more soy).
Bake the chicken. Pour sauce over chicken (or bake chicken plain and glaze later) and bake until nearly done. Tip: baking in sauce keeps it flavorful, but finishing with a thickened glaze gives the stickiest coating.
Thicken the sauce (for sticky glaze). Pour pan sauce into a small pot, bring to a simmer, then whisk in a cornstarch slurry and cook until glossy and thick. Tip: always mix cornstarch with cold water first to prevent lumps.
Glaze and finish. Brush or toss chicken with thickened glaze and return to oven briefly to set the shine. Tip: a quick final bake helps the glaze cling and look lacquered.
Check doneness. Ensure chicken reaches 165°F in the thickest part before serving. Tip: use a thermometer, color alone can mislead.
Serve. Top with sesame seeds and green onions and serve over rice with broccoli. Tip: extra sauce on the side is never a bad idea.
Tips for Success
- Use a cornstarch slurry for that glossy, clingy teriyaki texture.
- Simmer sauce after baking to concentrate flavor and thicken naturally, even before slurry.
- Cook chicken to 165°F for safety and best results.
Variations & Substitutions
- Spicy-sweet: add red pepper flakes or a little sriracha to the glaze.
- Slow cooker option: some honey-teriyaki chicken versions cook in a slow cooker, then thicken sauce on the stovetop with cornstarch.
- Extra tang: add a bit more rice vinegar or a squeeze of lemon for brightness.
What to Serve With It
- Steamed broccoli and rice are common pairings that soak up extra sauce.
- Add cucumber salad or slaw for a fresh crunch against the sticky glaze.
Storage & Reheating
Store leftovers in an airtight container in the fridge and reheat gently; add a splash of water to loosen the glaze if it tightens up when cold. Teriyaki sauce thickened with cornstarch can thicken more as it cools, so thinning with a bit of water is normal.
Nutrition Facts
Nutrition depends mostly on soy sauce sodium level and how much honey you use. If you tell me whether you’re using low-sodium soy and your exact honey amount, I can estimate calories and macros per serving.
Common Mistakes to Avoid
- Adding cornstarch directly to hot sauce instead of making a slurry, which causes lumps.
- Not cooking chicken to 165°F, which risks unsafe poultry.
- Over-reducing the sauce without enough liquid, which can make it too salty.
FAQ
How do I make teriyaki sauce thicker?
Use a cornstarch slurry (cornstarch whisked with cold water) and simmer until thickened.
Can I bake teriyaki chicken instead of pan-frying?
Yes, oven-baked teriyaki chicken is a common method for easy weeknight dinners.
What temperature is chicken done?
Chicken is considered safe at 165°F internal temperature.
Can I use thighs instead of breasts?
Yes, both are commonly used; thighs tend to stay juicier.
Conclusion
Honey-Glazed Baked Teriyaki Chicken is that sticky-sweet perfection you crave: glossy glaze, savory soy depth, and tender chicken you can serve over rice in minutes. If you tell me whether you’re using thighs or breasts and your preferred sweetness level, I’ll lock in the exact bake time and glaze thickness for your Honey-Glazed Baked Teriyaki Chicken.
Honey-Glazed Baked Teriyaki Chicken: A Sticky-Sweet Perfection 🍯🍗
Succulent chicken pieces bathed in a sticky-sweet teriyaki glaze, baked to perfection, offering a tantalizing blend of flavors that will leave your taste buds dancing with delight.
Ingredients
- 2 lbs chicken thighs or breasts, boneless and skinless
- 1/2 cup soy sauce
- 1/3 cup honey
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons rice vinegar
- 1 tablespoon cornstarch
- Optional: sesame seeds, green onions, red pepper flakes
Directions
-
Preheat the oven to 400°F (200°C) and line a baking dish with parchment paper.
-
In a bowl, mix soy sauce, honey, garlic, ginger, and rice vinegar to make the teriyaki glaze.
-
Place the chicken in the baking dish and pour the teriyaki glaze over them, ensuring they are evenly coated.
-
Bake the chicken for 25-30 minutes, basting with the glaze halfway through.
-
Thicken the remaining glaze with cornstarch in a saucepan to create a glossy sauce.
-
Brush the cooked chicken with the thickened glaze and broil for a few minutes.
-
Garnish with sesame seeds, green onions, or red pepper flakes before serving.
