Oven baked chicken teriyaki with crispy skin & a naturally caramelised sauce. A simple, high-protein, gluten-free dinner the family will love.

This oven baked chicken teriyaki is one of those simple, dependable recipes that delivers big rewards for very little effort. Baking it in the oven allows the sauce to thicken and caramelise naturally while the chicken skin becomes beautifully crisp, giving you that delicious sweet-savoury teriyaki result without standing over a pan. It’s a practical, family-friendly meal that works just as well for a weeknight dinner as it does for meal prep. It’s become one of my go-to favourite recipes because it’s quick to make and has a super easy clean-up!

Health benefits

Chicken thighs are an excellent source of protein, iron and zinc, all essential for energy, immune support and muscle repair. The easy homemade teriyaki sauce uses tamari instead of soy sauce keeping the recipe gluten-free, along with other clean and healthy pantry staples there’s no need for expensive, additive laden jars of sauce. Based on 4 serves, each serve provides approximately 38 g protein. Pairing this dish with rice and plenty of vegetables helps round out the meal with fibre and additional micronutrients to support digestion and overall wellbeing.

Ingredients

This simple recipe combines skin-on chicken thighs with a simple homemade teriyaki-style sauce made from tamari, natural sweeteners, fresh ginger and garlic, sesame oil and a small amount of starch to help the sauce thicken as it bakes. The result is a glossy, caramelised coating made with simple ingredients that clings beautifully to the chicken without relying on bottled sauces.

How to make chicken teriyaki (oven baked)

To make this oven baked chicken teriyaki, the sauce ingredients are mixed until smooth, then used to coat the chicken either straight away or after a short marinade if time allows. The chicken is baked in a hot oven until cooked through, with the skin crisp and the sauce reduced into a sticky glaze around the meat. Using a heavy oven-proof pan or skillet or baking dish helps the sauce caramelise evenly and intensifies the overall result.

Serving suggestions and how to store

Serve these baked teriyaki chicken thighs over steamed rice with a generous side of salad or vegetables such as broccoli, green beans or bok choy to balance the richness of the sauce. Leftovers store well in an airtight container in the fridge for up to three days and reheat easily in the oven or on the stovetop with a splash of water to loosen the sauce.

Vary this chicken teriyaki (oven baked)

This recipe works beautifully with chicken marylands or drumsticks, and skin-off thighs can be used if preferred, though you’ll miss the crisp skin. If you prefer a milder flavour, reduce the ginger and garlic slightly, or add a splash of citrus at the end for freshness. You can also use honey instead of rice malt syrup if you are needing a grain-free sauce.

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