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teriyaki chicken oven

Oven Baked Teriyaki Chicken Breast

Joy Brooks
This oven baked teriyaki chicken breast features juicy chicken with a caramelized glaze achieved through a two-stage cooking process with multiple glazing applications. Perfect balance of sweet, savory and umami flavors.
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Servings: 2 servings
Course: Oven-Baked
Cuisine: Japanese
Calories: 285 kcal
Prep Time : 40 minutes
Cook Time : 30 minutes

Ingredients
  

  • 2 boneless, skinless chicken breasts (8-10 oz each)
  • 4 cups water for brine
  • 3 tablespoons kosher salt for brine
  • 1 tablespoon sugar for brine
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup mirin Japanese sweet rice wine
  • 1/4 cup brown sugar packed
  • 2 tablespoons sake or dry white wine
  • 2 teaspoons fresh ginger finely grated
  • 2 cloves garlic minced
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for cornstarch slurry
  • 1 green onion thinly sliced, for garnish
  • 1 teaspoon toasted sesame seeds for garnish

Method
 

  1. Prepare the brine by dissolving salt and sugar in 4 cups of water in a large bowl. Submerge chicken breasts completely and refrigerate for 30 minutes (not longer, as this is a quick brine).
  2. Position oven rack in middle position and preheat oven to 425°F (218°C). Line a rimmed baking sheet with foil and lightly oil or use a non-stick spray.
  3. In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, sake, ginger, and garlic. Bring to a simmer, stirring occasionally until sugar dissolves.
  4. In a small bowl, mix cornstarch with cold water to create a slurry. Slowly whisk the cornstarch slurry into the simmering sauce. Continue to simmer for 2-3 minutes until the sauce thickens. It should coat the back of a spoon but still be fluid enough for brushing.
  5. Remove sauce from heat and divide—reserve ⅓ for serving and use ⅔ for glazing during cooking.
  6. Remove chicken from brine and pat thoroughly dry with paper towels. Discard brine. Place chicken on prepared baking sheet.
  7. Brush chicken with a thin layer of teriyaki sauce on both sides. Place in preheated oven and bake for 10 minutes.
  8. Lower oven temperature to 375°F (190°C). Remove chicken from oven and brush generously with teriyaki sauce. Return to oven for 5 minutes.
  9. Remove chicken again, flip each breast, and brush with more sauce. Return to oven for another 5-7 minutes.
  10. Apply one more layer of sauce and continue baking until internal temperature reaches 163°F (73°C) at the thickest part (about 3-5 more minutes).
  11. Remove from oven and let rest for 5-7 minutes, loosely covered with foil. The temperature will rise to the safe 165°F during resting.
  12. Slice chicken against the grain, drizzle with reserved teriyaki sauce, and garnish with sliced green onions and sesame seeds.

Note

  • For even cooking, pound chicken breasts to uniform 3/4-inch thickness.
  • The sauce should be thick enough to coat the back of a spoon but still pourable.
  • Always use an instant-read thermometer to check for doneness.
  • Slice chicken against the grain for maximum tenderness.
  • Leftover chicken can be refrigerated for up to 4 days or frozen for 3 months.