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Baked Teriyaki Chicken


Baked Teriyaki Chicken


Prep: 30 mins Cook: 1 hr Total: 1 hr 30 mins Servings: 6

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


1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs


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.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

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.

Nutrition Facts:

Per Serving: 271.9 calories; protein 24.7g 49% DV; carbohydrates 19.9g 6% DV; fat 9.8g 15% DV; cholesterol 85.2mg 28% DV; sodium 1282.3mg 51% DV.