Oven Roasted Teriyaki Chicken Recipe - Allrecipes.com
Oven Roasted Teriyaki Chicken Recipe
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Oven Roasted Teriyaki Chicken
Homemade teriyaki sauce adds lip-smacking flavor to roasted chicken thighs. See more
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Oven Roasted Teriyaki Chicken

Recipe by  

"Chicken pieces are coated with a homemade teriyaki sauce and baked to perfection in the oven. Easy to double for a large group."

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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, SPLENDA® Granulated Sweetener, 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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  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 3/4 cup teriyaki chicken

Reviews More Reviews

Most Helpful Positive Review
Jan 26, 2010

Really yummy!! I used brown sugar in place of Splenda. I personally think 1 hour is too long in the oven, mine was done in 40mins and it was perfect. My five year old devoured it! and I loved it as well Definately will be making again soon!

Most Helpful Critical Review
Mar 15, 2010

This was good, though extremely salty. I used boneless chicken breasts and made with long grain brown rice. I doubled the sauce to use in the rice and it just came out overbearingly salty. I tried to cut it by adding extra Splenda but I didn't want it to come out too sweet. It was great on the chicken, but not so much on the rice. I also halved the sugar to half Splenda and half brown sugar, and added a quartered onion to the sauce. It was good; I will definitely make again, I'll just make sure to use a lower sodium soy sauce next time.

Jan 12, 2010

This was delicious. I was a little worried, because I didn't have ginger, and only had white vinegar, but it came out beautifully. I cut the thighs into bite-sized pieces and just rolled them around in the sauce pan before popping them in the oven, which cut the cook time by 10 minutes.

Jan 22, 2010

This was absolutely wonderful - it was exactly the flavor I was hoping for! I used low-sodium soy sauce and two big cloves of garlic as my only changes to cater to our personal tastes. Soooooo good! Will definitely be made many more times.

Apr 15, 2011

very good! marinated chicken in sauce, ( for 1 hour), no reason to cook sauce first. Instead of Splenda use brown sugar, instead of vinegar use pineapple juice. After hour pour all into casserole dish and bake.

Mar 11, 2010

This is an excellent recipe! I am originally from Hawaii and have had my share of teriyaki dishes and this one rates up there. I made this last night and it came out wonderful. Only changes I made was I used La Choy regular soy sauce ( I am a salt nut what can i say) and used brown sugar instead of sugar substiute. Other than that, I kept to the recipe. Served with white rice and some egg rolls, yummmm!!!!

Jan 28, 2010

Very yummy! Very easy too! My husband and I are on a lower carb diet and the Spenda was a nice touch. I used 1/2 regular Spenda and 1/2 Brown Sugar Splenda. We inhaled our meal. Also...this would be an AWESOME wing sauce!

Jan 07, 2013

Wow! I cook a lot and this baked chicken recipe is a keeper for repeats often! I had all the ingredients on hand, used brown sugar instead of Splenda as others suggested, baked for 45 min.at 425 deg. I cut the recipe ingredients in half except for the garlic, only had four chicken pieces. I covered the baking pan with Release* foil so no clean up problem.


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  • Calories
  • 214 kcal
  • 11%
  • Carbohydrates
  • 5.1 g
  • 2%
  • 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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