Baked Teriyaki Chicken Recipe -
Baked Teriyaki Chicken Recipe
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Baked Teriyaki Chicken
This top-rated recipe for baked chicken thighs boasts a tangy, tasty marinade. See more
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Baked Teriyaki Chicken

Recipe by  

"A much requested chicken recipe! Easy to double for a large group. Delicious!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. 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.
  2. Preheat oven to 425 degrees F (220 degrees C).
  3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  4. 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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 06, 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 reviewers 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.

Most Helpful Critical Review
Jun 22, 2003

This was ok but not great. I used boneless, skinless breasts and baked for 30 min. basting and turning every 10 min. My husband liked it. I thought it was too salty even though I used low-sodium soy sauce.

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 GREAT!

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 foil 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.

Jan 29, 2004

Excellent. After reading several reviews, I did make the following changes: Doubled the sauce. In the doubled recipe, I doubled the garlic (fresh pressed), reduced sugar by half and used packed brown sugar instead of white sugar, used lite soy sauce (I always use lite, regular is TOO salty), rounded the tablespoons of cornstarch, used fresh ground pepper (five pepper blend), and I had boneless, skinless thighs. I baked at 375 degrees, 25 mins covered with foil, then 15 mins uncovered (total 40 mins). I did not baste, but just covered the thighs with the sauce. Would've used fresh ground ginger if I'd had it. Cleanup was a breeze as long as I soaked pans right away, it washed right out. With these changes it was scrumptious and got rave reviews from my family. Great with thighs, would also try breasts or other cuts. Definitely a keeper! Thanks Marian!

Oct 10, 2003

Fantastic!!! This has become a favorite in my house. The only changes I make is using boneless skinless chicken breasts and I do cut the soy sauce down a bit and I substitute some of the white sugar for brown sugar to cut down on the saltiness because my husband thought it was a bit too salty. Also,do cut the temp down on this. I go 375 for the first 15 minutes or so and then down to 350 for another 20-25 minutes. Continually baste to get that yummy glaze. Terrific recipe!!! Definately 5*'s!!!

May 03, 2004

What a great homemade teriyaki sauce! It has a much richer taste, than many bottled. The only thing I changed was I used a "low-sodium" soy. To make a meal, I added fresh snow peas, sliced water chestnuts, squares of yellow onion and green pepper, and fresh pineapple chunks. We put over white rice. It was as good as a very good oriental restaurant's! We did not like the chicken thigh dark-meat with the bone in much though, so next time I will make with chicken breast,BONELESS,SKINLESS thigh meat, shrimp, or pork. Thank you Marian, this sauce is a keeper!

Jun 22, 2003

This recipe is totally awesome. You owe it to yourself to try it. I took the advice of other reviewers and I cooked the chicken at 375 degrees. The teriyaki sauce is best I have ever had. I doubled up on the sauce for basting purposes. I used chicken breasts and cut them in strips and served on top of brown rice which was cooked in chicken broth,cooked onions,and a dash of soy sauce. Thanks MARIAN


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  • Calories
  • 272 kcal
  • 14%
  • Carbohydrates
  • 19.9 g
  • 6%
  • Cholesterol
  • 85 mg
  • 28%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 24.7 g
  • 49%
  • Sodium
  • 1282 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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