Baked Teriyaki Chicken

Recipe by
Total Time:
60-75 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 12 - skinless chicken thighs
  • 1 tbsp - cornstarch
  • 1 tbsp - cold water
  • 1/2 cup - white sugar
  • 1/2 cup - soya sauce
  • 1/4 cup - cider vinegar
  • 1 clove - garlic, minced
  • 1/2 tsp - ground ginger
  • 1/4 tsp - ground black pepper

How to Make Baked Teriyaki Chicken

  • 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 9x13 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.