Sheet-Pan Chicken Teriyaki Recipe
This Sheet-Pan Chicken Teriyaki recipe features juicy, boneless skinless chicken thighs and tender vegetables coated in a sticky, sweet-and-savory teriyaki glaze. Prepared on baking sheets and broiled to caramelized perfection, it’s a quick and delicious weeknight dinner ideal for serving six.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Broiling
- Cuisine: Asian
- Diet: Low Fat
Ingredients
Chicken Marinade
- 3 lbs boneless skinless chicken thighs, sliced into bite-size pieces
- 1½ cups teriyaki sauce, divided
Vegetables
- 1 lb broccoli, cut into bite-sized florets
- 1 red bell pepper, sliced into one-inch cubes
- 1 onion, sliced into one-inch cubes
- 1 tbsp oil (avocado or olive)
Garnish
- 1 tbsp toasted sesame seeds
- 2 tbsp sliced green onions
Instructions
- Marinate the Chicken: In a large bowl, combine the sliced chicken thighs with 1 cup of teriyaki sauce. Toss to coat evenly, cover, and refrigerate for at least 30 minutes to allow the flavors to meld.
- Prepare and Broil the Vegetables: Preheat your oven to broil at 450°F (use high broil if your oven only has high or low). Spread the broccoli florets, red bell pepper cubes, and onion cubes evenly on a large baking sheet. Drizzle with 1 tablespoon of avocado or olive oil and toss gently to combine. Broil the vegetables on the lower oven rack for about 15 minutes until they are golden brown. Remove from the oven and set aside.
- Arrange the Chicken on a Baking Sheet: Lay the marinated chicken thighs in a single layer on a second baking sheet. Pour any remaining marinade over the chicken pieces to infuse more flavor.
- Broil the Chicken: Place the chicken sheet on the lower rack in the oven and broil for 15 minutes. Carefully flip the chicken pieces halfway through, spooning the pan sauce over the top to keep them moist and flavorful.
- Finish Cooking and Caramelize: Continue broiling the chicken for an additional 3–5 minutes until the chicken is caramelized and cooked through, reaching an internal temperature of 165°F.
- Glaze and Garnish: Brush the cooked chicken with the remaining ½ cup of teriyaki sauce. Sprinkle toasted sesame seeds and sliced green onions over the top. Serve the chicken warm alongside the broiled vegetables and enjoy your delicious sheet-pan teriyaki dinner!
Notes
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is fully cooked.
- If your oven does not have a broil setting, you can bake at 450°F but expect a slightly longer cooking time.
- For extra flavor, marinate the chicken longer, up to 2 hours in the refrigerator.
- To reduce sodium content, consider using a low-sodium teriyaki sauce.
- Use avocado oil for a higher smoke point if preferred.
Find it online: https://recipesbyliza.com/sheet-pan-chicken-teriyaki-recipe/
