Baked Teriyaki Chicken

Baked Teriyaki Chicken

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"A much requested chicken recipe! Easy to double for a large group. Delicious!"
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1 h 30 m servings 272 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 272 kcal
  • 14%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 19.9g
  • 6%
  • Protein:
  • 24.7 g
  • 49%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 1282 mg
  • 51%

Based on a 2,000 calorie diet

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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

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 5671 Ratings

Most helpful positive review

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...

Most helpful critical review

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-sod...

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...

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 ...

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...

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 ...

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 s...

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...

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 doub...

I make this recipe in a slow cooker and it is simply fantastic. I just put the chicken thighs in, cover with the sauce (exact recipe)and put it on low for at least 5 hours. The longer the chick...

Loved the sauce, although I do plan to reduce the amount of sugar next time. Poured the sauce over chicken breasts which had been pounded to about 1/2-inch thickness. Baked at 375 for 30 minut...

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