Teriyaki Baked Chicken

Kimberly Kay


This is baked chicken with a tangy homemade coating made with soy sauce, vinegar, ginger and a few other ingredients.

*Instead of brushing on the sauce, I let the chicken marinate in it overnight in the refrigerator; then I placed it in the baking dish and poured the remaining sauce over it, so there was really no need for me to brush it every ten minutes.

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★★★★★ 6 votes
30 Min
1 Hr


1 Tbsp
1 Tbsp
cold water
1/2 c
white sugar
1/2 c
soy sauce
1/4 c
cider vinegar
1 clove
garlic, minced
1/2 tsp
ground ginger
1/4 tsp
ground black pepper
chicken thighs


1Preheat oven to 425 degrees F.

2In 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.

3Place chicken pieces in a lightly greased 9 X 13-inch baking dish; brush chicken with the sauce; turn pieces over, and brush again.*

4Bake in preheated oven for 30 minutes; turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.

5Brush with sauce every 10 minutes during cooking.*

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy