A recipe for Baked Teriyaki Chicken! This sheet pan meal pairs teriyaki-coated chicken thighs with roasted vegetables for an easy weeknight dinner.
I first featured these Baked Teriyaki Chicken Thighs in 2019 for Life Tastes Good and am updating today with some slight adjustments to the recipe and new photos.
A wonderful option for weeknights or busy weekends, this sheet pan dinner comes together with minimal prep (especially if you make the teriyaki sauce in advance or use store-bought) and dishes. The longest part is chopping the vegetables.
Start by briefly marinating bone-in, skin-on chicken thighs in teriyaki sauce, then bake for 10 minutes. Assemble the chopped vegetables in a single layer around the chicken, season, and continue to bake, brushing with more teriyaki sauce a couple of times, until the chicken is golden and the vegetables are tender.
These Baked Teriyaki Chicken Thighs are best warm from the oven alongside the roasted vegetables and freshly steamed rice. Leftovers can be stored in an airtight container in the refrigerator for up to two days.
Roasted Vegetables
I paired the Baked Teriyaki Chicken Thighs with a colorful assortment of broccoli, carrots, bell pepper, and onion.
These can easily be swapped as desired with other favorite seasonal vegetables such as potatoes, sweet potatoes, mushrooms, red onions, zucchini, or bell peppers in other colors. If using potatoes and/or sweet potatoes, add them at the beginning of cooking with the raw chicken thighs since they take longer to cook.
Cut all the vegetables in roughly the same size (about 1 inch/2.5 centimeters) for even cooking.
Season the vegetables lightly with salt, pepper, and a drizzle of olive oil.
A Few More Baked Teriyaki Chicken Tips:
Mirin is a sweet Japanese cooking rice wine. I use hon-mirin (true mirin) in recipes calling for mirin and have been able to find it in markets with Japanese ingredients or some larger grocery stores.
The homemade teriyaki sauce takes less than 15 minutes, but it can also be made up to two weeks in advance and refrigerated until needed. You can of course substitute in equal parts with your favorite store-bought teriyaki sauce (make sure it isn’t too thick- the sauce should just be lightly thickened enough to hold onto the chicken).
Set aside 1/2 cup (120 milliliters) of the teriyaki sauce and a clean brush. This will be used at the end of cooking and should not come in contact with the raw or partially cooked chicken.
Use a rimmed baking sheet. For easy clean-up, line the baking sheet with parchment paper.
Prick the chicken skin on each thigh a couple of times before marinating in the teriyaki sauce.
I used bone-in, skin-on chicken thighs. If using boneless, skinless chicken, skip the first 10 minute solo bake and arrange the chicken with the vegetables in a single layer. Bake for a total of 30 minutes, brushing with the teriyaki sauce at the 15 minute mark.
Bake the chicken until the interior next to the bone reaches at least 165˚F/74˚C. I personally try to get them around 185˚F/85˚C.
Looking for more teriyaki recipes?
Try my:
- Pineapple Teriyaki Chicken
- Hambagu (Japanese-Style Hamburger with Tangy Sauce)
- Teriyaki Chicken Noodle Salad
This recipe was originally posted in September 2019 and updated in June 2026.
Baked Teriyaki Chicken Recipe
Adapted from Chef Savvy
Baked Teriyaki Chicken
Ingredients
Teriyaki Sauce:
- 1/2 cup (120 milliliters) soy sauce
- 1/2 cup (120 milliliters) mirin
- 1/2 cup (120 milliliters) sake
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon (8 grams) cornstarch
- 1 tablespoon (15 milliliters) water
Baked Teriyaki Chicken:
- 2 pounds (907 grams) bone-in, skin-on chicken thighs
- 8 ounces (227 grams) broccoli florets
- 3 carrots peeled and cut into 1 inch (2.5 centimeter) pieces
- 1 red bell pepper stem and seeds discarded, cut into 1 inch (2.5 centimeter) pieces
- 1 large onion peeled and cut into 1 inch (2.5 centimeter) wedges
- salt and freshly ground black pepper
- olive oil for drizzling
- roasted sesame seeds for garnish
- 2 green onions thinly sliced
- steamed rice for serving
Instructions
To make the teriyaki sauce:
- In a small saucepan, whisk together the soy sauce, mirin, sake, and granulated sugar.
- Place the saucepan over medium heat to bring to a simmer.
- Once simmering, reduce the heat to medium low and cook, whisking occasionally, for 8-15 minutes. The sugar should be completely dissolved.
- In a small bowl, whisk together the cornstarch and water until smooth. Pour into the simmering teriyaki sauce. Whisk and continue to cook until the teriyaki sauce has thickened slightly.
- Allow the teriyaki sauce to cool to room temperature and if not using immediately, store in an airtight container and refrigerate for up to 2 weeks.
To make the Teriyaki Chicken Thighs:
- Set aside 1/2 cup (120 milliliters) of the teriyaki sauce and a clean brush for serving. Do not let them come in contact with the raw or partially cooked chicken.
- Prick the skin of each chicken thigh a couple of times with a fork.
- Place the chicken thighs in a bowl with the remaining teriyaki sauce. Set aside while the oven preheats.
- Preheat oven to 400˚F (200˚C). Line a rimmed baking sheet with parchment or lightly grease.
- Place the chicken thighs on the prepared baking sheet, skin side up.
- Bake in the preheated oven for 10 minutes. Remove the pan from the oven and arrange the chopped vegetables in a single layer around the chicken. Sprinkle with salt and pepper, then drizzle with a little olive oil.
- Brush the chicken liberally with the teriyaki sauce and place the pan back in the oven. Bake for another 15 minutes.
- Brush the chicken with more of the teriyaki sauce and continue to bake until the vegetables are tender and the center of the chicken reaches at least 165˚F/74˚C (I personally prefer them around 185˚F/85˚C) and the skin becomes golden across the top, about 15 minutes.
- Remove the pan from the oven and brush the chicken one more time with the reserved teriyaki sauce and a clean brush.
- Serve immediately topped with sesame seeds and green onions along with rice and the remaining reserved teriyaki sauce.
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