This Sheet Pan Teriyaki Chicken is a one-pan wonder with sweet-savory glaze, tender chicken, and roasted veggies. It delivers maximum flavor with minimal cleanup, perfect for busy weeknights. The aroma of garlic, ginger, and caramelizing teriyaki will make your kitchen smell incredible.
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Why You’ll Love This Sheet Pan Teriyaki Chicken
- Effortless cleanup: One pan means minimal washing up.
- Perfectly balanced flavors: Sweet-savory glaze with garlic and ginger depth.
- Meal prep superstar: Reheats beautifully for lunches or quick dinners.
- Customizable to taste: Swap veggies or add pineapple for variation.
Ingredients & Tools
- 600 g boneless, skinless chicken thighs
- 2 red bell peppers, sliced into strips
- 1 large red onion, cut into wedges
- 2 medium carrots, sliced on the diagonal
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 60 ml soy sauce (or tamari for gluten-free)
- 2 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp vegetable oil
- 1 tsp toasted sesame seeds
- 2 spring onions, sliced
Tools: Large rimmed baking sheet, parchment paper or foil, small saucepan, mixing bowl
Notes: Chicken thighs stay juicier than breasts; fresh ginger is preferred but ¼ tsp ground ginger can substitute.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 12 g |
| Carbs: | 24 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs are your friend here. They stay moist and flavorful even if you accidentally overcook them a little. If you must use breasts, reduce the cooking time by about 5 minutes to prevent drying out.
- Don’t skip the cornstarch slurry. This is what gives the teriyaki sauce that lovely glossy, clingy texture. Without it, the sauce can be a bit thin and runny.
- Cut your veggies evenly. You want them all to roast at roughly the same rate. If some pieces are much thicker than others, you’ll end up with either undercooked or burnt bits.
- Fresh ginger vs. ground. I really recommend fresh—it has a brighter, more aromatic quality. But in a pinch, ground ginger works; just use less.
How to Make Sheet Pan Teriyaki Chicken
Step 1: Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper or foil. Pat the chicken thighs dry with a paper towel—this helps them brown nicely instead of steaming. Season both sides lightly with a pinch of black pepper.
Step 2: In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. You’ll notice the aroma immediately—savory, a little sweet, with that warm ginger kick. Set this teriyaki base aside for now.
Step 3: In a separate small cup, mix the cornstarch with 2 tablespoons of water until smooth. This is your slurry, and it’s the key to a glossy, restaurant-style sauce. Pour about half of the teriyaki base into a small saucepan, bring it to a simmer over medium heat, then whisk in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the sauce thickens. Remove from heat.
Step 4: Toss the sliced bell peppers, onion wedges, and carrot slices with the vegetable oil on the prepared baking sheet. Spread them out in an even layer. Arrange the chicken thighs on top of the veggies, leaving a little space between each piece.
Step 5: Brush both sides of the chicken with the remaining, unthickened teriyaki base. This initial layer adds flavor and helps the chicken caramelize. Pop the sheet pan into the preheated oven and roast for 15 minutes.
Step 6: After 15 minutes, pull the pan out. The chicken should be partly cooked, and the veggies will be starting to soften. Carefully brush the thickened teriyaki sauce over the chicken and drizzle a little over the vegetables. Return the pan to the oven for another 8–10 minutes.
Step 7: Check for doneness—the chicken should be cooked through (internal temperature of 74°C or 165°F), and the veggies should be tender with slightly charred edges. The sauce will be bubbling and sticky. If you want more color, you can switch the oven to grill for the last 1–2 minutes, but watch it closely!
Step 8: Remove the pan from the oven and let it rest for a couple of minutes. Sprinkle with sliced spring onions and toasted sesame seeds before serving. The residual heat will wilt the spring onions just slightly, which is perfect.
Storage & Freshness Guide
- Fridge: Store in airtight container up to 4 days.
- Freezer: Freeze cooled portions up to 3 months; veggies may soften slightly.
- Reviving: Reheat in oven/air fryer to maintain texture; add water if sauce thickens.
Serving Suggestions
Complementary Dishes
- Steamed jasmine rice — The fluffy grains are perfect for soaking up every last drop of that delicious teriyaki sauce.
- Quick-pickled cucumber salad — Its bright, acidic crunch provides a lovely contrast to the rich, savory chicken.
- Stir-fried greens with garlic — A simple side of bok choy or kale adds another vegetable element and more depth.
Drinks
- Iced green tea with lemon — Its clean, slightly bitter notes help cleanse the palate between bites of the sweet-savory chicken.
- Light lager or pale ale — The crisp carbonation and mild hop bitterness cut through the richness of the glaze beautifully.
- Ginger beer (non-alcoholic) — The spicy-sweet flavor profile echoes the ginger in the dish and adds a fun, fizzy element.
Something Sweet
- Mochi ice cream — These little chewy, icy treats are a classic finish, offering a cool, creamy contrast.
- Fresh pineapple slices — Grilled or raw, the tropical sweetness complements the teriyaki flavors wonderfully.
- Sesame cookies — Nutty, not too sweet, and a perfect little nibble with a cup of tea after the meal.
Top Mistakes to Avoid
- Overcrowding the pan. If you pack everything in too tightly, the vegetables will steam instead of roast, and the chicken skin won’t get that nice caramelization. Give everything some breathing room.
- Adding the thickened sauce too early. If you put the cornstarch-thickened glaze on at the beginning, it can burn in the high heat of the oven. That’s why we add it halfway through.
- Using low-sodium soy sauce without adjusting. If you use low-sodium soy sauce, you might need to add a tiny pinch of salt to the sauce, or it can taste a bit flat. Taste as you go!
- Not patting the
Sheet Pan Teriyaki Chicken
Make easy Sheet Pan Teriyaki Chicken with juicy chicken and roasted veggies in one pan. Perfect for weeknights with minimal cleanup. Get the recipe now!
Ingredients
For the Ingredients
-
600 g boneless, skinless chicken thighs
-
2 red bell peppers (sliced into strips)
-
1 large red onion (cut into wedges)
-
2 medium carrots (sliced on the diagonal)
-
3 cloves garlic (minced)
-
1 tbsp fresh ginger (grated)
-
60 ml soy sauce (or tamari for gluten-free)
-
2 tbsp honey or maple syrup
-
1 tbsp rice vinegar
-
1 tsp sesame oil
-
1 tbsp cornstarch
-
2 tbsp water
-
1 tbsp vegetable oil
-
1 tsp toasted sesame seeds
-
2 spring onions (sliced)
Instructions
-
Preheat your oven to 200°C (400°F) and line a large rimmed baking sheet with parchment paper or foil. Pat the chicken thighs dry with a paper towel—this helps them brown nicely instead of steaming. Season both sides lightly with a pinch of black pepper.01
-
In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. You’ll notice the aroma immediately—savory, a little sweet, with that warm ginger kick. Set this teriyaki base aside for now.02
-
In a separate small cup, mix the cornstarch with 2 tablespoons of water until smooth. This is your slurry, and it’s the key to a glossy, restaurant-style sauce. Pour about half of the teriyaki base into a small saucepan, bring it to a simmer over medium heat, then whisk in the cornstarch slurry. Cook for 1–2 minutes, stirring constantly, until the sauce thickens. Remove from heat.03
-
Toss the sliced bell peppers, onion wedges, and carrot slices with the vegetable oil on the prepared baking sheet. Spread them out in an even layer. Arrange the chicken thighs on top of the veggies, leaving a little space between each piece.04
-
Brush both sides of the chicken with the remaining, unthickened teriyaki base. This initial layer adds flavor and helps the chicken caramelize. Pop the sheet pan into the preheated oven and roast for 15 minutes.05
-
After 15 minutes, pull the pan out. The chicken should be partly cooked, and the veggies will be starting to soften. Carefully brush the thickened teriyaki sauce over the chicken and drizzle a little over the vegetables. Return the pan to the oven for another 8–10 minutes.06
-
Check for doneness—the chicken should be cooked through (internal temperature of 74°C or 165°F), and the veggies should be tender with slightly charred edges. The sauce will be bubbling and sticky. If you want more color, you can switch the oven to grill for the last 1–2 minutes, but watch it closely!07
-
Remove the pan from the oven and let it rest for a couple of minutes. Sprinkle with sliced spring onions and toasted sesame seeds before serving. The residual heat will wilt the spring onions just slightly, which is perfect.08
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