Teriyaki Baked Chicken
Juicy baked chicken glazed with a savory teriyaki sauce, complemented by pineapple, bell peppers, and onions for a flavorful, family-friendly Asian-inspired dish.
Ingredients
- 1 cup soy sauce ⓘ
- 1/2 cup dark brown sugar ⓘ
- 2 cloves garlic, crushed ⓘ
- 1/2 teaspoon ginger ⓘ
- 1/4 pound butter, melted ⓘ
- 1 small green bell pepper, cut in 1/4-inch round slices ⓘ
- 1 medium onion, sliced and separated into rings ⓘ
- 1 (No. 2) can pineapple chunks and juice ⓘ
- 4 chicken breasts, cut in half ⓘ
- 8 chicken thighs ⓘ
Instructions
- Combine soy sauce, dark brown sugar, crushed garlic, and ginger in a large bowl. Stir until sugar dissolves.
- Marinate chicken breasts and thighs in the mixture for 4 hours or longer.
- Season with salt and pepper to taste.
- Brush each piece of chicken with melted butter and place in a shallow pan.
- Bake for 30 minutes at 350°F (175°C).
- Turn over the chicken and add pineapple chunks with juice, sliced onion, and green bell pepper slices to the pan.
- Return to the oven and baste the chicken with the pan juices after 15 minutes.
- Continue baking for another 20 minutes until cooked through.
Tips & Substitutions
For an extra depth of flavor, consider adding a splash of rice vinegar or sesame oil to the marinade. If you don't have dark brown sugar, light brown sugar works as a substitute. To save time, marinate the chicken overnight for more intense flavor. You can also use chicken thighs exclusively for a juicier result, as seen in similar chicken recipes.
Serving Suggestions
Serve the teriyaki baked chicken over steamed rice or quinoa to soak up the delicious juices. Pair with a fresh salad or sautéed vegetables for a balanced meal. This dish also goes well with a side of stir-fried vegetables, making it a perfect complement to dishes like Gingered Chicken And Almond Stir-Fry.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish, cover with foil, and warm in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through, ensuring the chicken retains its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Teriyaki Baked Chicken contains roughly 682 calories, with 4g protein, 47g carbohydrates, and 54g fat. It is an excellent source of vitamin C (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use boneless chicken for this recipe?
Yes, boneless chicken breasts or thighs can be used. Just adjust the baking time, reducing it to about 20-25 minutes, as boneless pieces cook faster. Ensure they reach an internal temperature of 165°F (75°C) for safety.
Is it possible to make this dish in advance?
Absolutely! You can marinate the chicken the night before and bake it the next day. This not only saves time but also enhances the flavor. Leftovers can be stored and enjoyed later, making it a great meal prep option.
What can I serve with teriyaki baked chicken?
This dish pairs well with white or brown rice, steamed broccoli, or a simple cucumber salad. You can also add some fresh herbs or sesame seeds on top for garnish. For a heartier meal, serve alongside Oven Fried Teriyaki Chicken for a delightful feast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).