Easy Baked Honey-Teriyaki Chicken
I dont mean to brag but this Easy Baked Honey-Teriyaki Chicken is pretty epic. What makes this even better is that you can literally make this for pennies and tastes like 100x better than anything you can buy at the store. What I really love about this sauce is that its thick, almost glaze-like in consistency. There is no need to marinate — even though marinating is always a smart thing to do. Anyways this is a super simple and tasty recipe that is definitely a crowd pleaser!
I dont mean to brag but this Easy Baked Honey-Teriyaki Chicken is pretty epic. What makes this even better is that you can literally make this for pennies and tastes like 100x better than anything you can buy at the store. What I really love about this sauce is that its thick, almost glaze-like in consistency. There is no need to marinate — even though marinating is always a smart thing to do. Anyways this is a super simple and tasty recipe that is definitely a crowd pleaser!
- 1 garlic clove minced
- 1/4 teaspoon ground black pepper
- 1 tablespoon cold water
- 4 boneless, skinless chicken breasts
- 1/2 tablespoon arrowroot powder (or cornstarch)
- 1/2 cup soy sauce (or coconut aminos)
- 1/4 cup mirin (or apple cider vinegar)
- 1 tablespoon honey (preferably mild-tasting)
- 1/2 teaspoon fresh ginger grated
- 1/4 teaspoon sriracha (optional)
- sesame seeds to top chicken after cooking
- fresh cilantro chopped; to top chicken
- Carbohydrate 1.5097525 g
- Cholesterol 547.52 mg
- Fat 11.745215 g
- Fiber 0.222124997138977 g
- Protein 218.2360875 g
- Saturated Fat 3.125045 g
- Serving Size 1 1 Recipe (963g)
- Sodium 615.063499999499 mg
- Sugar 1.28762750286102 g
- Trans Fat 3.122855 g
- Calories 1045 calories
Step-by-step
- Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a 9x13 baking dish and set aside.
- In a small saucepan mix arrowroot (or cornstarch) and cold water until a thin paste is formed, add soy sauce, mirin (or vinegar), honey, garlic, ginger, and black pepper.
- Simmer over low heat, stirring frequently, until sauce starts to thicken.
- Place chicken breasts on the prepared baking dish. Brush the chicken with the sauce on both sides.
- Cover with foil and bake for 15 minutes.
- Remove foil, baste with juices and bake uncovered for 10 to 15 minutes or until cooked through (the temperature should register 165°F on an instant-read thermometer).
- Cooking time depends on how big the chicken breasts are and how hot your oven is; what matters most is that the chicken is thoroughly cooked.
- Once cooked, let the breasts rest for two minutes.
- Slice the chicken, pour juices over it, sprinkle with sesame seeds, chopped cilantro, and serve.
Easy Baked Honey-Teriyaki Chicken: My Go-To Weeknight Meal
As a busy working mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Between juggling work deadlines, school pick-ups, and extracurricular activities, the last thing I want is to spend hours in the kitchen. That's why I've become a huge fan of recipes that are both quick and impressive – and this Easy Baked Honey-Teriyaki Chicken fits the bill perfectly. This recipe is a lifesaver on those busy weeknights when I need a tasty, satisfying meal on the table quickly, without sacrificing flavor or nutritional value.
What I love most about this dish is its versatility. It's simple enough for a weeknight dinner but elegant enough to serve to guests. The honey-teriyaki glaze is incredibly flavorful, creating a beautiful balance of sweet and savory that perfectly complements the tender chicken. The glaze itself is incredibly easy to make; it requires minimal ingredients and comes together in minutes. The best part? The cleanup is a breeze! The entire recipe can be prepped and baked in one dish, making it a truly efficient and low-stress cooking experience. I often double the recipe so I have leftovers for lunch the next day. This is not just a meal; it’s a shortcut to deliciousness and a sanity saver!
The ease of this recipe doesn't compromise on flavor. The honey-teriyaki glaze coats the chicken beautifully, resulting in a tender, juicy, and incredibly flavorful dish. My kids absolutely devour this, making it a family favorite. And because I always have the ingredients on hand, this is something I whip up even when I am completely short on time. The balance of sweet and savory makes it incredibly satisfying, and the slight hint of ginger adds a nice little touch of complexity. It's really the perfect weeknight meal: simple, quick, healthy, and most importantly, delicious!
Beyond the weeknight: This recipe isn't just for busy weeknights. Its impressive flavor and ease of preparation make it perfect for casual gatherings or potlucks. I've served this at several barbecues and family get-togethers, and it's always a crowd-pleaser. The leftovers are also amazing—perfect for salads, sandwiches, or just enjoyed on their own. Its adaptability to different dietary needs also appeals to me. You can swap the regular soy sauce with coconut aminos for a gluten-free version, or adjust the amount of honey to your liking. Overall, this recipe is a true winner, balancing ease, flavor, and versatility for any occasion.
I highly recommend trying this recipe. It's a game-changer for busy individuals who don’t want to compromise on taste or health. Trust me, it's worth every minute of preparation, and your tastebuds (and your family) will thank you!
