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Baked Teriyaki Chicken

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This video shows how to make easy baked teriyaki chicken thighs. The sauce is simple to make, and the meat becomes flavorful and tender while baking. It’s a real crowd-pleaser. Watch the video, then get the recipe for Marian Collins’s Baked Chicken Teriyaki.

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Comments

Leese

Leese

Great recipe. I only needed 4 thighs so after reading several comments I figured that with just 4 thighs I would have plenty of sauce. I would definitely double if I was making more that 6 thighs. I followed the suggestion of "singleolddad", commenter 37 I believe, and left some of the skin on and used bone in chicken. I thought added both flavor and moisture but was the dish was done. When the chicken was done, I discarded the fat because I can't eat that fat. Anyway I was kind of confused about how long and at what temp to cook since so many commenter had different thoughts on that so I went with 375 for an hour with foil on top. I flipped the chicken in the sauce twice during the cooking time and inserted a thermometer to ensure that the temp reached 180 degrees. It was perfect. The only thing I did different was add a little pineapple juice and pineapples the last 5 minutes along with the remaining sauce. Thanks to whomever submitted. I am new to cooking and this was a ver

dale.n

dale.n

I used chicken breasts....worked great...

Jan

Jan

My family really enjoyed this dish. I do agree that it should be marinated overnight. I FOLLOWED Island girl suggestions and was very pleased with the end results.

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