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Oven Roasted Teriyaki Chicken

"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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1 h 30 m servings 207 cals
Original recipe yields 6 servings


  • Calories:
  • 207 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1282 mg
  • 51%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA(R) 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.


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

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Read all reviews 288
  1. 375 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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 ...

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 ar...

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...

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 casserol...

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 ma...

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...

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 42...

All I can say is YUM! This was really good. My picky son made a comment when it was cooking, "hope it taste's better than it smells" cause he could smell the vinegar. He loved it! All he ever sa...

Excellent recipe! As it was a 103 degrees today, I elected to grill the thighs vs heating the oven. I was apprehensive as the recipe clearly states to bake the dish but it turned out wonderful...