A teriyaki marinade is so flavorful that it can be used to bake any of your favourite chicken parts.
You can use this teriyaki marinade for boneless chicken tenders, chicken breasts, drumsticks, to quarters.

baked chicken in teriyaki sauce in a pyrex dish.

Teriyaki baked chicken quarters in 3 steps.

Here’s how easy it is to make baked chicken using the teriyaki marinade.
1. Add the teriyaki marinade to an ovenproof Pyrex dish.
2. Place whatever chicken parts in the marinade. Let it marinate for a few hours.
3. Close to dinner time, remove the dish with the teriyaki marinated chicken from the fridge, let it reach room temperature, preheat and place the dish in the oven to bake.

It’s that simple to make these baked chicken quarters, there is no mess or cleaning involved.
My kids use the remaining marinade to drizzle over their rice, so the rice also turns into a sweet and spicy flavoured rice dish, which they love.

Serving ideas for teriyaki baked chicken.

Any type of salad, from coleslaw and fresh pineapple salsa, to any type of fresh salad on the side.
A bowl of
- white rice
- lemon rice
- yellow rice
- and ghee rice.

Steamed vegetables or a mix of vegetables stir-fried(broccoli, green beans, cauliflower, carrots, etc).

baked chicken quarters with teriyaki sauce and minced pieces of ginger garlic.

Teriyaki sauce Vs Teriyaki marinade.

Teriyaki marinade has a much more watery consistency than teriyaki sauce.

Marinade or sauce, Teriyaki has a flavour profile that mainly includes sweetness and a slight tang.
The flavours are further elevated to include ginger, garlic, and heat.
This taste does not change whether it’s the sauce or the marinade.
The difference between the teriyaki sauce and marinade is the thickness and how we use them in the ingredients.

The teriyaki marinade can be used to marinate chicken, beef or fish for a few hours so that they absorb all the flavours.
- While the marinade is lighter, the teriyaki sauce is much thicker due to the use of cornstarch.
The teriyaki sauce(recipe given below)can be used as an instant sauce baste for grilling meat or as a stir-fried sauce to mix with chicken, beef and delicate seafood.

baked chicken quarters in teriyaki sauce ina pyrex dish with sauce

More recipes with teriyaki.

Tips and questions on teriyaki baked chicken.

Tips.
- As you make the marinade, adjust flavours according to your need.
- Marinate the chicken as long as possible for maximum flavour.
- For easier clean up, you can cover the baking dish in foil.
- As the chicken bakes, baste the chicken with the marinade.

Questions.
- How long should I marinate?
  - For poultry– marinate for at least 2-3 hours for maximum flavour.
    I marinated these chicken quarters overnight, hence a much darker colour once baked.
  - For beef, because the meat is thick, you can marinate it for 8 hours or overnight.
  - For seafood(shrimp, salmon), I would recommend just 30 minutes.
    The teriyaki marinade includes vinegar, and the longer you marinate seafood, the more easily the seafood will break down as it cooks
  - Tofu- 30 minutes.
- Can I use boneless skin-on chicken instead of bone-in?
  - Yes, you can.
- Can I make the teriyaki baked chicken ahead of time?
  - You can marinate the chicken ahead of time and bake the chicken just one hour ahead of serving. Make sure to remove the marinating chicken from the refrigerator ahead of time.

What you will need in the kitchen.

Chopping board and knife.
A medium-sized bowl to mix the marinade.
Microplane zester/grater.
Basting brush.
Tongs
Ovenproof mittens
Ovenproof Pyrex dish to hold the chicken parts.

RECIPE DIFFICULTY-EASY

Ingredients for baked teriyaki chicken

Minced ginger or substitute with ginger powder
Minced Garlic or substitute with garlic powder
Sesame oil
Sugar
Soy sauce
Tomato sauce
White vinegar
Chicken leg quarters. You can use chicken thighs, drumsticks or breast.

Step-by-step photo tutorial.

How to make baked teriyaki chicken.

Making the teriyaki marinade.

Into a bowl, add minced ginger, minced garlic, oil, sugar, soy sauce, paprika, tomato sauce, and vinegar.
Mix well until sugar dissolves. taste and season with salt or adjust heat or sweetness as per your need.

teriyaki sauce spooned with a white spoon

Marinating the chicken quarters.

Use a large ovenproof Pyrex dish with a lid to hold the chicken parts.
Make a few slits on the chicken quarters.
Place them in the dish and then pour the marinade over the chicken.
Gently swirling the dish will help to coat the chicken with the marinade.
Cover with the lid or cling film and refrigerate for 2-3 hours(I marinated them overnight).
Halfway through the marinating time, you can flip the chicken parts over to give them an even time to soak in the flavours.

chicken quarters marinating in teriyaki sauce.

Baking the marinated teriyaki chicken quarters.

Remove the dish from your fridge and let the chicken parts reach room temperature(15-20 minutes).
Preheat oven to 190C/375°F.
Place the dish with the chicken parts in the oven
Bake for 15 minutes and then flip the chicken over, brush with the marinade and bake for another 15 minutes.
For the last 10-15 minutes, flip again, brush the marinade and bake the rest of the way.
Total bake time: 40-45 minutes.
If you are using boneless chicken breast, bake for 20-30 minutes.
Flipping and basting halfway through.
Internal temperature should reach 165°F °Fon the chicken’s thickest part to be thoroughly cooked.

Remove the dish from the oven and let it rest. Use a basting brush to brush some teriyaki marinade over the baked chicken to keep them moist.
Let it rest for 5 minutes and serve while still warm with the side dish options given above.

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teriyaki marinade baked chicken.

Name: teriyaki marinade baked chicken.
Prep time: 5 min
Cook time: 40 min
Total time: 2 h 45 min
Yield: 3
Cuisine: asian
Ingredients: Ingredients to make teriyaki marinade; 1 tablespoon of minced ginger(2″ piece of ginger root); 1 tablespoon of minced garlic(3 garlic cloves); 2 tablespoons of oil(preferably sesame oil but any type of oil would do,); 4 tablespoons of sugar; 1/2 cup of soy sauce; 1 teaspoon of paprika; 3 tablespoons of tomato sauce(ketchup); 3 tablespoons of white vinegar; 3-4 chicken leg quarters skinless(can use chicken thighs, drumsticks, breasts)

Yield: 3

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

A teriyaki marinade is so flavorful it can be used for baking any part of your favourite chicken parts.

You can use this teriyaki marinade for boneless chicken tenders, chicken breasts, drumsticks to quarters.

Ingredients

Ingredients to make teriyaki marinade
1 tablespoon of minced ginger(2″ piece of ginger root)
1 tablespoon of minced garlic(3 garlic cloves)
2 tablespoons of oil(preferably sesame oil but any type of oil would do,)
4 tablespoons of sugar
1/2 cup of soy sauce
1 teaspoon of paprika
3 tablespoons of tomato sauce(ketchup)
3 tablespoons of white vinegar
3-4 chicken leg quarters skinless(can use chicken thighs, drumsticks, breasts)

Instructions

<h2>Making the teriyaki marinade.</h2><ul><li>Into a bowl, add minced ginger, minced garlic, oil, sugar, soy sauce, paprika, tomato sauce, and vinegar.</li></ul><ul><li>Mix well until sugar dissolves. Taste and season with salt or adjust heat or sweetness as per your need.</li></ul><h2>Marinating the chicken quarters.</h2><ul><li>Use a large ovenproof Pyrex dish with a lid to hold the chicken parts.</li></ul><ul><li>Make a few slits on the chicken quarters.</li></ul><ul><li>Place them in the dish and then pour the marinade over the chicken.</li></ul><ul><li>Gently swirling the dish will help to coat the chicken with the marinade.</li></ul><ul><li>Cover with the lid or cling film and refrigerate for 2-3 hours(I marinated them overnight).</li></ul><ul><li>Halfway through the marinating time, you can flip the chicken parts over so to give them an even time to soak in the flavours.</li></ul><h3>Baking the marinated teriyaki chicken quarters.</h3><ul><li>Remove the dish from your fridge and let the chicken parts reach room temperature(15-20 minutes).</li><li>Preheat oven to 190C/375°F.</li><li>Place the dish with the chicken parts in the oven, bake for 15 minutes and then flip the chicken over, brush with the marinade and bake for another 15 minutes.</li><li>For the last 10-15 minutes, flip again, brush the marinade and bake the rest of the way.</li><li>Total bake time: 40-45 minutes.</li><li>If you are using boneless chicken breast, bake for 20-30 minutes.</li><li>Flipping and basting halfway through.</li><li>Internal temperature should reach 165°F °Fon the chicken’s thickest part to be thoroughly cooked.</li></ul>

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Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 823Total Fat: 41gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 437mgSodium: 2976mgCarbohydrates: 22gFiber: 1gSugar: 18gProtein: 87g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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