Baked Teriyaki Chicken

I am always looking for new ways to prepare chicken and I love the flavors of Asian food.  This recipe for Baked Teriyaki Chicken fits the bill.  The sweet/tangy flavors pack a very nice punch.  I like to make this recipe with chicken thighs – with the bone in, but you certainly can make it with boneless (even skinless) chicken thighs if you wish.

Sometimes I serve this with white rice but when I want a bit more pizazz, I serve it with Nappa Cabbage Salad!


  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 cloves garlic, minced
  • 2 tablespoons fresh minced ginger
  • 1/4 teaspoon ground black pepper
  • 12 chicken thighs
  • 3 Scallions for garnish


  • 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
  • Place chicken pieces in a 9×13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.
Print Friendly, PDF & Email

Leave a comment:

Pin It on Pinterest

Share This