This sheet pan teriyaki chicken is a full meal cooked almost entirely in the oven. You get tender, glazed chicken and crisp-charred vegetables, making for an easy weeknight dinner and simple cleanup.
The recipe uses the broiler to get a nice caramelization on the chicken and vegetables quickly. With about 15 minutes of prep and 30 minutes of marinating, this flavorful meal comes together in just over an hour.
Why You’ll Love Sheet Pan Teriyaki Chicken
- Using the broiler: Broiling cooks the food quickly at a high temperature, giving the chicken and vegetables a pleasant char without overcooking them.
- Marinating the chicken: A short marinating time allows the chicken to absorb the savory flavors of the teriyaki sauce, making it more flavorful and juicy.
- Cooking in stages: Broiling the vegetables and chicken separately ensures each component is cooked properly. The vegetables stay crisp, and the chicken gets nicely browned.
Sheet Pan Teriyaki Chicken Ingredients
- Chicken Thighs: Boneless, skinless chicken thighs stay moist under the broiler. You can substitute chicken breasts, but reduce the cooking time slightly to avoid drying them out.
- Teriyaki Sauce: A good quality store-bought sauce works well. Look for one that is thick enough to glaze the chicken and vegetables.
- Vegetables: Feel free to swap the broccoli or bell pepper with other quick-cooking vegetables like sliced zucchini, snap peas, or mushrooms.
- Neutral Oil: Avocado, canola, or grapeseed oil are good choices because they have a high smoke point suitable for broiling.
Exact quantities are in the recipe card below.
How to Make Sheet Pan Teriyaki Chicken
Step 1: Marinate the Chicken
Cut the chicken into bite-sized pieces and toss it with most of the teriyaki sauce. Let it marinate in the refrigerator while you prepare the vegetables. This step infuses the chicken with flavor.
Step 2: Broil the Vegetables
Toss the chopped broccoli, bell pepper, and onion with a little oil directly on a sheet pan. Broil them for just a few minutes until they become tender and slightly charred, then remove them from the pan and set aside.
Step 3: Broil the Chicken and Finish
Arrange the marinated chicken on the same sheet pan and broil until it’s cooked through and caramelized. Return the vegetables to the pan, toss everything with the remaining teriyaki sauce, and serve.
Storage Tips for Sheet Pan Teriyaki Chicken
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
Expert Tips for Sheet Pan Teriyaki Chicken
- For food safety, always cook chicken to a minimum internal temperature of 165°F (74°C).
- Every broiler is different. Watch the food closely as it cooks to prevent it from burning.
- Using a large, rimmed baking sheet helps the ingredients cook in a single layer for even browning.
- You can use your favorite store-bought or homemade teriyaki sauce for this recipe.
What to Serve with Sheet Pan Teriyaki Chicken?
Serve this dish hot over steamed white or brown rice to soak up the extra sauce. It is a complete meal on its own.
Sheet Pan Teriyaki Chicken Recipe FAQs
Can I use chicken breasts instead of thighs?
Yes, you can use boneless, skinless chicken breasts. Cut them into 1-inch cubes and watch them closely as they cook, as they can dry out faster than thighs. You may need to reduce the broiling time by a minute or two on each side.
Can I bake this instead of broiling?
Baking will work, but you won’t get the same charred, caramelized result. To bake, preheat your oven to 400°F (200°C). Roast the vegetables for 10 minutes, then add the chicken to the pan and roast for another 15-20 minutes, or until the chicken is cooked through.
Is it safe to use the marinade as a sauce?
No, you should always discard the marinade that raw chicken has touched. This recipe calls for reserved, unused teriyaki sauce to be added at the end for safety and fresh flavor.
Sheet Pan Teriyaki Chicken
Ingredients
- 3 lbs boneless skinless chicken thighs, cut into 1-inch pieces, about 1.4 kg
- 1 ½ cups teriyaki sauce divided, 360 ml
- 1 lb broccoli cut into bite-sized florets, 450 g
- 1 large red bell pepper seeded and cut into 1-inch pieces
- 1 large yellow onion cut into 1-inch pieces
- 1 tbsp neutral oil such as avocado or canola, 15 ml
- Toasted sesame seeds for garnish, optional
- Sliced green onions for garnish, optional
Instructions
- In a large bowl, combine the chicken pieces with 1 cup (240 ml) of the teriyaki sauce. Stir to coat, then cover and refrigerate for at least 30 minutes or up to 4 hours.
- Position an oven rack about 6 inches from the heating element and preheat the broiler to high.
- On a large, rimmed baking sheet, toss the broccoli, bell pepper, and onion with the oil. Spread into an even layer.
- Broil the vegetables for 5 to 7 minutes, until tender-crisp with some charred spots. Transfer the vegetables to a clean bowl and set aside.
- Carefully arrange the marinated chicken in a single layer on the same baking sheet. Discard any marinade left in the bowl.
- Broil the chicken for 6 to 8 minutes. Remove the pan from the oven and flip the pieces over.
- Continue to broil for another 5 to 7 minutes, or until the chicken is caramelized and cooked through. An instant-read thermometer inserted into the thickest piece should register 165°F (74°C).
- Return the cooked vegetables to the baking sheet. Drizzle with the remaining ½ cup (120 ml) of teriyaki sauce and toss everything together directly on the pan.
- Garnish with toasted sesame seeds and green onions, if using, and serve immediately.
