See how to make
this recipe!

Baked Teriyaki Chicken

3077 Reviews

Prep: 30 min
Cook: 1 hr
Ready In: 1 hr 30 min

“A much requested chicken recipe! Easy to double for a large group. Delicious!” - by Marian Collins

Ingredients

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 6 servings

Directions

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Nutrition

Amount Per Serving (6 total)

Calories
272 cal
14%

Fat
9.8 g
15%

Carbs
19.9 g
6%

Based on a 2,000 calorie diet

Share It

Reviews (3077)

Rate This Recipe

2253

Valerie's Kitchen

Jan. 6, 2007

"This is a really good one!!! Definitely double the sauce. Here is what I did differently. Used lite soy sauce to cut the salt, increased the garlic, used 1 tsp. minced fresh ginger. A lot of revie..." See morewers said to half the amount of sugar but I tasted it and felt I needed to add more but not the whole amount. Since I doubled the sauce, I used 1/2 c. brown sugar and 1/4 c. white sugar. I lined my pan with heavy duty foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked, covered with foil for 30 minutes, removed foil, poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good! Update: I made this again using slices of tri tip and it was great. Fantastic with salmon. I had a large fillet and basically baked it the same way but reduced the oven temp. to 375 and baked for a little less time till fish was flakey."

1398

FLOPPIEDOG7

Oct. 21, 2003

"Delicious! I substituted 4 boneless skinless chicken breasts and dumped all the sauce on top prior to cooking. I also used an 8x8 baking dish and cooked at 400 degrees for 35 mins. It turned out GR..." See moreEAT!"

828

MIRANDA

Jul. 18, 2003

"Absolutely wonderful! The recipe didn't mention it, but I decided to cover the pan with foil to help keep the chicken tender. And I used lite soy sauce too. I think I may decided to line the pan with ..." See morefoil too the next time I make it--otherwise, you have a sticky, black mess. Delicious flavor, and the chicken was so tender. Will definitely make again."

More Reviews