Chicken Teriyaki Recipe -
Chicken Teriyaki Recipe

Chicken Teriyaki

Recipe by  

"This dish is so easy to make, and it is finger-licking good."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Stir the soy sauce, sugar, 1 teaspoon of black pepper, cornstarch, and 1/2 cup of the reserved pineapple juice together in a saucepan until the sugar is completely dissolved; add the onion, garlic, and ginger. Bring the mixture to a boil and cook until the sauce thickens, about 5 minutes.
  3. Thoroughly rinse the chicken thighs, drumsticks, and wings; pat dry with paper towels. Arrange the chicken in a baking dish; season with salt and pepper.
  4. Bake in the preheated oven for 15 minutes. Pour the pineapple chunks around the chicken pieces; brush the chicken liberally with the sauce and return to the oven for 30 minutes, brushing with sauce every 10 minutes or so.
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Reviews More Reviews

Most Helpful Positive Review
Mar 16, 2010

This Chicken Teriyaki Recipe was so great!!! I also used it as a marinade. I made the sauce the night before to save time when making it for dinner. I let the chicken sit in the sauce overnight and I think that helped a lot!!! The pineapple maybe should be saved to put in only 10 minutes before time to eat. My pineapple was a bit too soggy from being in the sauce baking for nearly 30 minutes.

Most Helpful Critical Review
Jul 19, 2010

I think if I try this again I will use a low sodium soy, the sauce was so salty I could barely stand it... The sugar was barely noticeable over the salt. I am hoping that with that change it will taste more like Teriyaki because in tonight's dinner it really didn't. It wasn't horrible, but I was expecting better.


33 Ratings

Oct 20, 2010

Loved this recipe but I did change the proportions/ingredients slightly. Instead of the chicken pieces, I used 3 boneless chicken breasts. Only 1/2 cup soy sauce, 1/2 cup white sugar, dried chopped onion instead of fresh, and for the pineapple I used a 20 ounce can of pineapple slices, used all of the juice in the teriyaki sauce, and then cut the slices into chunks. I added the pineapple chunks to the sauce after thickening it before adding to the chicken. And I poured the sauce over the chicken all at one time and then basted while baking. The sauce was SO good over rice!

Mar 03, 2010

I only used 1 cup of the soy sauce and 1/2 cup of sugar and all of the pineapple juice that was in the can. The sauce by itself tasted really good, not too saucy and not too sweet. I didn't have any fresh ginger though, so I added about a teaspoon of powdered ginger. I was running out of time to wait for everything to thicken, so I threw it all into the same pan and cooked it all together so I'd have a bit of a sauce to put with the rice I was making! Delish!

Jan 20, 2010

Just made this tonight and it was so very good!! I just cook for two so I just made it with the drumsticks and cut everything else down by a third. I also did not have cornstarch, pineapple chunks, onion, or fresh ginger -- I substituted a tropical mixed fruit cup, onion powder and ground ginger. I added a pinch of flour instead of cornstarch to see if it would compare -- not really. But the flavor was delicious!! I cooked it longer than it said b/c it just didn't look done and I also cut the oven up to 425 at that point. I think next time I'll cook it at 400 or so anyway for the time directed. :) Great recipe, thanks for sharing!!

Apr 09, 2010

I just made this for dinner and it was very good. I didn't have cornstarch or ginger. I used a stir fry sauce with garlic and ginger in it and it turned out very good. I also grated the garlic and onion instead of chopping it, which I think made a difference. I added some red pepper flakes for some spice and I think some green onion would be in the sauce as well. I would highly recommend using low sodium soy sauce. It was a little saltier than I prefer.

May 12, 2010

The recipe is easy to follow, I changed it a little because I thought the sauce was too salty for my taste. I used 1 cup of soy sauce, 1.2 cup of sugar, 1/3 cup of honey, and dried ginger instead of fresh. The honey at the end cut the saltiness. I also did not use salt on the chicken pieces in the pan, I found the soy was enough. I had a lot of sauce for the 7 pieces of chicken I used. Overall a good, quick, recipe, I will use it again.

Jun 07, 2010

This was really GOOD! I changed it up a bit as always... I cubed a yellow bellpepper, used less sugar and more pineapple juice, less soy sauce and put some whorstichire (Sp?) sauce in its place, a dash of red pepper flakes, added some of the pineapple into the sauce that was crushed a bit, put some rosemary on the chicken breast instead of salt and pepper (Enough of that in the sauce) Used chicken breasts instead of what was on the list. I made extra sauce and put it over white jasmine rice. AMAZING!!! MMMMmmmMMMmmmm


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  • Calories
  • 738 kcal
  • 37%
  • Carbohydrates
  • 76.4 g
  • 25%
  • Cholesterol
  • 154 mg
  • 51%
  • Fat
  • 24.4 g
  • 37%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 54.5 g
  • 109%
  • Sodium
  • 8267 mg
  • 331%

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

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