Baked Bourbon Teriyaki Chicken has the perfect blend of sweet, salty, and spicy. Boneless chicken thighs stay ultra juicy in the oven and are coated with a thick and flavorful sauce.

 
It’s a foolproof dinner the whole family will love.
This Teriyaki Chicken bakes up with a thick, flavorful coating. The sauce is a mixture of dark brown sugar (light brown can be used instead), teriyaki sauce, low-sodium soy sauce, grape juice, bourbon, ginger, red pepper flakes, and garlic. A little cornstarch is added to help thicken the sauce as it cooks so that it really coats the chicken well.
I like to serve Baked Bourbon Teriyaki Chicken with white rice and broccoli. A side salad with ginger dressing is also a great side for this chicken dinner.

 
I really like using chicken thighs as opposed to chicken breasts for this teriyaki recipe. They have a higher fat content and stay wonderfully juicy and are very hard to overcook. Baked Bourbon Teriyaki Chicken Recipe Tips:

A half a teaspoon of crushed red pepper flakes makes this dish fairly spicy. Cut the amount in half to reduce the heat. Serve with Sriracha sauce to add more heat.
Light brown sugar can be used instead of dark brown.
The bourbon can be left out.
Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.

 

Try These Other Easy Chicken Dinners:

Crock Pot Honey Soy Chicken with Broccoli
Grilled Teriyaki Chicken
Instant Pot Honey Sesame Chicken
Bacon Wrapped Chicken with Jack D...