5-Ingredient Baked Teriyaki Chicken Breast
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5
4 reviews
Excellent
5-Ingredient Baked Teriyaki Chicken Breast
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A sweet and savory, minimal-ingredient teriyaki marinade gives this quick and easy baked teriyaki chicken so much flavor with minimal effort!
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Ingredients
- 1 cup teriyaki sauce and marinade
- ¾ cup orange juice
- ¼ cup brown sugar packed
- 2 Tablespoons rosemary or 2 teaspoons dried rosemary, minced fresh
- 1 ½ lbs. chicken breast boneless, skinless, or substitute with chicken tenders or chicken thighs
Instructions
- In a bowl or large Ziploc bag, whisk together teriyaki sauce, orange juice, brown sugar, and rosemary until blended. Add chicken; turn to coat. Refrigerate for about 1-2 hours (but not more than 4 hours).
- Remove chicken from refrigerator 30 minutes before baking.
- Preheat oven to 400 degrees F.
- Line a baking dish with foil and spray with cooking spray.
- Place chicken in prepared dish, along with about ½ cup of the marinade. Discard the remaining marinade.
- Bake, uncovered, for 30-40 minutes, or until the chicken reaches an internal temperature of 165 degrees. If using chicken tenders or boneless chicken thighs, decrease the baking time to 20-25 minutes.
Notes
- Nutrition information provided below includes 1/2 cup of the prepared marinade (you will discard the rest). If you consume more or less of the marinade, the nutrition facts will vary.
- Make sure that you use a thick teriyaki sauce or marinade for this recipe. I like the La Choy brand (shown here) or Soy Vay Veri Veri Teriyaki. Anything similar will work! Just make sure that you're not using a thinner teriyaki sauce that has the consistency of soy sauce. It will be too watery for this dish.
- Two hours is the perfect amount of time to marinate the chicken. You can leave the meat in the marinade for up to 4 hours, but I don’t recommend marinating for much longer than that. Too much time in the acidic marinade can cause the chicken to become mushy.
- Use this same marinade to bake chicken thighs or chicken tenders. The cooking instructions for these cuts of meat are included in the recipe.
- Line your baking dish with foil and spray with cooking spray for easy clean-up!
- I love the combination of rosemary and chicken. If you prefer a different herb, feel free to substitute with basil, parsley, oregano, cilantro or thyme.
- Cooking for a larger family? Add 2-3 lbs. of chicken breasts to the prepared marinade. Use about 1 cup of the marinade in the baking dish, and bake according to the recipe instructions.
- For a shorter cooking time, cut large chicken breasts in half lengthwise to create thinner pieces of meat.
- Since the size and thickness of chicken breasts can vary greatly, I suggest using a meat thermometer to know when your chicken is done. The meat needs to reach an internal temperature of 165 degrees F.
- Wrapped tightly, the baked chicken breast will keep in the fridge for up to 1 week. You can also store the chicken in an airtight container or wrapped tightly in the freezer for up to 3 months.
Nutrition Information
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Serving
1/4 of the chicken plus 2 tablespoons of marinade
Calories
224.5kcal
(11%)
Carbohydrates
10.2g
(3%)
Protein
39.3g
(79%)
Fat
2.1g
(3%)
Saturated Fat
0.6g
(3%)
Cholesterol
99mg
(33%)
Sodium
366.7mg
(15%)
Potassium
27.3mg
(1%)
Sugar
6.6g
(13%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 2245 kcal
% Daily Value*
| Serving | 1/4 of the chicken plus 2 tablespoons of marinade | |
| Calories | 224.5kcal | 11% |
| Carbohydrates | 10.2g | 3% |
| Protein | 39.3g | 79% |
| Fat | 2.1g | 3% |
| Saturated Fat | 0.6g | 3% |
| Cholesterol | 99mg | 33% |
| Sodium | 366.7mg | 15% |
| Potassium | 27.3mg | 1% |
| Sugar | 6.6g | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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