Teriyaki Chicken Recipe Using Bottled Sauce

Easy baked teriyaki chicken recipe using bottled sauce you’ll ever make! Use chicken breasts or teriyaki chicken thighs to bake in an oven to a golden brown. Sweet and savory dinner even your kids will love.

Teriyaki Chicken with Bottled Sauce Recipe

I use this to make our air fryer teriyaki chicken too when I want a quicker cook. If you want more of an intense flavor I would try this method as well. Reason there’s a difference is I dice the meat, toss with this and then cook so you get more sauce on each piece/bite.

The most common cut for this would be white meat, boneless skinless is even better. You could use dark meat chicken thighs too but the timing would reduce a bit.

Tips

First tip I want to talk about is what size you should buy. Medium is idea, do NOT buy gigantic ones (they were never naturally made to be that large and will have a weird texture). I have done a lot of testing and just believe me on this. Ok done with my rant over that….but just believe me y’all. If you want the best flavor and feel choose organic, boneless, skinless medium size pieces.

Every year we buy meat in bulk so we have a lot on hand. Over the years I have tried it all. When it comes to poultry I swear by it being organic, there is a huge difference in fat content and texture for sure.

On to the next tip for the day, the best teriyaki sauce for chicken is this one. Veri Veri Teriyaki is my favorite one by far. Once again I have tried A LOT of them and there’s a difference.

Ingredients

1. This brand of bottled teriyaki sauce isn’t the most expensive, higher price doesn’t always mean better when it comes to this. You get a bit of an island flavor with a hint of pineapple-ness and it’s packed with sesame seeds at the top already which is a nice touch.
   • Like our homemade teriyaki sauce with brown sugar and rice vinegar, this style is nice and thick
2. Chicken breasts is what we are using here but you could use it with any cut really, just the timing would change slightly with smaller/ with or without bone.

The pan will depend on how much you’re making. The amounts listed below are for 3 medium or 2 larger sizes. If you are feeding an army, or a few hungry men, you might want to double it and use a 9×13″ baking dish rather than this 8×8.

Let’s talk about the next important way to bake chicken in the oven to get it as tender as possible. This is key to the YUM of the overall dish right?

• Being patient is key
• You want to add a bit of sauce, bake, add more, bake
• At the end it is best to reduce the sauce to thicken in a pan so it makes it more like a glaze
• And always allow your proteins to rest for at least 5 minutes before slicing them to keep the moisture inside

Veri Veri Teriyaki Chicken

If you look at the pretty photo at the top of this page you will notice how thick and shiny it is. It’s that way because it was cooked down and the water has evaporated. I mean you don’t want it to get so thick it starts burning but stir it and it will coat the whole thing so you won’t se the silver, then it’s done.

This is basically an easier version of our baked teriyaki chicken version, that had homemade sauce. It is best if you can grab some boneless skinless breasts.

If you have to snag bone in that is okay but the timing will probably need to be increased just a bit with those. Step by step is below as well as in the recipe card below which is printable if you’d rather.

Baked Teriyaki Chicken Breast Recipe

• Preheat oven at the beginning, never add meat before it is hot or the texture and timing won’t be ideal.
• Lay chicken into baking dish with a third of your sauce over the top so each piece is well coated on all sides so it can get soaked up.
• Bake for half the overall cook time and then pour more sauce over the top and bake again until thickest part reaches a safe 165 degrees F. (total timing is about 30 minutes)
  • Timing will depend on how thick your pieces are so have a meat thermometer handy for this step.
• Remove and baked chicken breasts and pour sauce from the dish into a small saucepan with remaining 1/3 of a cup left in your bottle. In order to thicken this and use as a sauce for serving, allow contents to bubble and boil reduce and serve immediately.

Sprinkle on diced green onions and/or sesame seeds. Protein has already rested in pan as sauce has thickened so you can slice chicken and serve now.

This uses a baking dish which you could use with our teriyaki chicken drumsticks, or put those on a sheet pan but would need a larger lip to keep the sauce from dripping. Alternatively you could just add the sauce at the end but the flavors won’t be as intense.

Plus to this version is that you can cook vegetables with it at the same time. It will have tons of great flavors but you’d want to add the sauce at the end so it won’t bake on.

How to save leftovers

Enjoy as is or with a side dish. If you do have leftovers you can save in the fridge in a freezer bag. The next day I like to dice it up and either make fried rice with more of this or soy sauce with stir fry veggies. Y’all know I hate wasting food so pick from our leftover chicken breast recipes and try something new, you may find a new favorite dish.