Honey-Glazed Teriyaki Chicken with Roasted Vegetables
Juicy chicken thighs glazed in a sweet-spicy teriyaki sauce, roasted with bell peppers and zucchini for a balanced, vibrant weeknight dinner. This asian-inspired chicken (gluten-free) ready in about 45 minutes pairs boneless and skinless chicken thighs, teriyaki sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, boneless and skinless chicken thighs
- 1/2 cup teriyaki sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 1 cup, sliced bell peppers
- 1 medium, sliced zucchini
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 425°F. Pat 1.5 lbs chicken thighs dry, then season with 1/4 tsp salt and 1/4 tsp black pepper.
- Step 2: Whisk together 1/2 cup teriyaki sauce, 2 tbsp honey, 1 tbsp rice vinegar, 2 tbsp soy sauce, 2 minced garlic cloves, and 1 tsp grated ginger in a small bowl.
- Step 3: Place 1 cup sliced bell peppers and 1 medium sliced zucchini on a baking sheet. Drizzle with 2 tbsp olive oil, toss to coat, and season with a pinch of salt and pepper.
- Step 4: Arrange seasoned chicken thighs on top of vegetables on the baking sheet.
- Step 5: Pour the teriyaki glaze mixture evenly over chicken and vegetables, ensuring everything is coated.
- Step 6: Roast for 25-30 minutes until chicken reaches 165°F internally and vegetables are tender with caramelized edges.
- Step 7: Rest for 5 minutes before serving to allow juices to redistribute.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Glazed Teriyaki Chicken with Roasted Vegetables take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Honey-Glazed Teriyaki Chicken with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep teriyaki sauce from drying out.
Can I substitute ingredients in Honey-Glazed Teriyaki Chicken with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Honey-Glazed Teriyaki Chicken with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Honey-Glazed Teriyaki Chicken with Roasted Vegetables gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Very good for a 30-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
