Teriyaki Chicken
Teriyaki Chicken is a high-protein oven-baked recipe ready in 20 min. It makes 4 servings, each 270 kcal with 31 g protein. Beginner level, 6 ingredients, and it keeps for work lunches.
Recipe by @bitesofberi, adapted and measured by Cookpath.
- 20 min8 min hands-on
- Beginnerlevel
- 270kcal a serving
- 31 gprotein
What is Teriyaki Chicken
Chicken thighs air-fried until the skin is crispy, then coated in a homemade teriyaki glaze of soy sauce, mirin, sake and sugar.
- From the oven · Chicken
- Roasting
- Sauces & dressings
- Needs air fryer
- Work lunch
How to make Teriyaki Chicken
Tips from the cook
- Use low-sodium soy sauce, or thin regular soy sauce with water, or the glaze gets too salty.
- Air fry the thighs skin side up and don't flip them, so the skin crisps.
- Thicken the sauce on low heat with the lid partly on: it burns quickly on high heat.
- Sauce not thickening? Stir in a slurry of equal parts cornstarch and water. Too thick? Add water.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Still good after 2 to 3 days in the fridge, cold or microwaved.
Keeps 3–4 days in the fridge.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Teriyaki Chicken substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Soy sauce2 options
- Tamari (labelled gluten-free) 1:1
Still soy.
Still contains soy.
- Coconut aminos 1:1 (sweeter, use a bit more salt)
Less salty; dark, sold in health-food aisles.
Sake2 options
- Dry sherry 1:1
Contains sulphites.
- Water + 1 tsp rice vinegar per 3 tbsp 1:1
Less depth.
Serve it with
- Short-grain rice
- Side salad
- Steamed vegetables
- Miso soup
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