Sweet-Glazed Pecan-Crusted Teriyaki Chicken Recipe

Why You’ll Love This this Sweet-Glazed Pecan-Crusted Teriyaki Chicken

This pecan-crusted teriyaki chicken brings together the best of sweet and savory worlds, with tender marinated chicken wrapped in a crunchy coating that’ll make you wonder why you ever bothered with plain old breadcrumbs.

The overnight marinade does all the heavy lifting while you sleep, because who’s time to babysit chicken when there are Netflix shows to binge.

Plus, it’s perfect for picnics or dinner parties, giving you that “I’m a culinary genius” atmosphere without actually requiring genius-level cooking skills.

Ingredients List

Getting this pecan-crusted teriyaki chicken on your table requires just a handful of simple ingredients that you probably already have lurking in your pantry.

• 3/4 cup teriyaki sauce
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• 4 lbs chicken pieces (breasts, thighs, legs)
• 1 large egg, beaten
• 1 1/2 cups pecans, finely minced

• 1/4 cup flour
• The health factor: While this recipe isn’t exactly a diet dish with all those delicious pecans and teriyaki sauce, you’re still getting lean protein from the chicken and heart-healthy fats from the nuts.
• Sodium watch: Store-bought teriyaki sauce can be pretty salty, so if you’re watching your sodium intake, look for low-sodium versions or make your own.
• Pecan power: Those nuts aren’t just for show – they’re packed with good fats, fiber, and protein, making this coating way more nutritious than regular breadcrumbs.
• Chicken choices: Dark meat like thighs will stay juicier during the long bake time, but breasts work fine if that’s your preference.

Step by Step Directions



Making this pecan-crusted teriyaki chicken involves marinating overnight, coating with a crunchy pecan mixture, and baking until tender. For best results, use a premium cast iron skillet to achieve perfectly even heat distribution and superior browning.

Preparation Steps:

• Combine teriyaki sauce, ground ginger, and garlic powder in a large plastic bag.
• Add chicken pieces to the bag, press out air, and tie securely.
• Turn bag several times to coat all chicken pieces evenly.
• Refrigerate for 8 hours or overnight to marinate.
• Remove chicken from bag and reserve the leftover marinade.
• Mix beaten egg with 2 tablespoons of the reserved marinade.
• Combine finely minced pecans and flour on a large plate.
• Dip each chicken piece into the egg mixture, then roll in pecan-flour coating.
• Place coated chicken pieces skin-side up on a rack set in a large baking pan.
• Bake at 350°F for 50 minutes or until chicken is tender and cooked through.
• Let cool slightly before serving, or refrigerate for 4 hours if serving cold.
• For picnics, wrap in foil and transport in an ice-packed cooler.

Substitutions and Variations

• Coating alternatives – Panko breadcrumbs mixed with chopped pecans creates a lighter crust, or go full Southern and use crushed cornflakes.
• Make it gluten-free – Replace the flour with almond flour or cornstarch, and double-check that your teriyaki sauce doesn’t contain wheat.
• Herb it up – Fresh thyme or rosemary in the pecan mixture adds an earthy twist that makes you sound fancy at dinner parties.
• Sweet tooth version – A tablespoon of brown sugar in the coating gives extra caramelization, which is never a bad thing.

Additional Things to Serve With This Dish

This crispy, nutty chicken practically begs for sides that can hold their own against all that teriyaki goodness.

• Jasmine rice or coconut rice – Because you need something to soak up those gorgeous pan drippings, and plain white rice feels like you’re not even trying.
• Grilled pineapple rings – The sweet, caramelized fruit plays beautifully with the salty-sweet chicken, plus it looks like you planned this whole tropical theme.
• Asian cucumber salad – Crisp, cool, and slightly pickled to cut through all that rich pecan coating when your taste buds need a breather.
• Roasted broccoli or snap peas – Green vegetables that actually taste good and won’t make anyone at the table give you the stink eye.
• Sesame noodles or lo mein – For those nights when you want to go full takeout-at-home atmosphere without the delivery fees.
• Simple mixed greens with sesame dressing – Sometimes you just need something fresh and light to balance out all that crispy, saucy perfection.

Cooking Tips & Tricks (Chef’s Notes)

Let me share the little secrets that turn this recipe from good to absolutely magnificent.

• Don’t skip the overnight marinade – I know, I know, who’s time to plan dinner a whole day ahead, but that teriyaki needs hours to work its magic into those chicken pieces, and rushed chicken is sad chicken.
• Pat the chicken completely dry before dipping – Wet chicken plus pecan coating equals a soggy mess that slides right off, and nobody wants naked chicken after all that work.
• Press that pecan mixture firmly into the meat – Really get in there and make sure every inch is covered, because bare spots will haunt you when you’re trying to take pretty photos later.
• Use a wire cooling rack in your baking pan – This lets air circulate underneath so the bottom stays crispy instead of getting all steamy and gross from sitting in its own juices.
• Check doneness with a meat thermometer, not the clock – Ovens lie, timers lie, but 165°F in the thickest part never lies, and overcooked chicken is the enemy of all that’s good and holy.
• Let it rest for 5 minutes before serving – Those juices need a minute to redistribute, plus it gives you time to frantically clean up the pecan explosion that definitely happened in your kitchen.
• Save some marinade for drizzling – Just make sure it’s the stuff that never touched raw chicken, because food safety isn’t negotiable even when you’re feeling fancy.

Nutritional Facts

This pecan-crusted teriyaki chicken delivers a satisfying balance of protein and healthy fats, though the teriyaki sauce does add some sodium to watch.

• Calories: Approximately 420-450 per serving
• Protein: 35-40 grams (excellent source for muscle maintenance)
• Fat: 22-26 grams (primarily from heart-healthy pecans)
• Carbohydrates: 12-15 grams (mostly from teriyaki sauce sugars)
• Fiber: 2-3 grams (courtesy of the pecan coating)
• Sodium: 800-900 mg (higher due to teriyaki sauce)
• Sugar: 8-10 grams (natural and added sugars from marinade)
• Cholesterol: 85-95 mg (from chicken and egg)
• Iron: 8-10% daily value (from chicken)
• Vitamin E: 15-20% daily value (pecans are loaded with this antioxidant)
• Magnesium: 12-15% daily value (another pecan bonus)
• Phosphorus: 25-30% daily value (essential for bone health)

*Nutritional values are estimates based on standard ingredient databases and may vary depending on specific brands and preparation methods used.*

Fun “Did You Know?”

Ever wonder why pecans make such a perfect coating for chicken? I’ll share some fascinating facts!

Pecans contain natural oils that create an incredibly crispy crust when baked, sealing in moisture while adding rich flavor. They’re actually North America’s only major tree nut native to the continent.

Here’s what’s amazing: pecans have more antioxidants than most nuts, making this indulgent coating surprisingly nutritious.

The word “pecan” comes from an Algonquian word meaning “nut requiring a stone to crack.”

When combined with teriyaki’s umami flavors, pecans create the perfect sweet-savory balance that’ll make your taste buds dance!