Baked Teriyaki Chicken

Vickie Parks


I didn't have sesame seeds on hand when I made this, so instead I used chopped green onions as a garnish, and it worked quite well for us. It makes a great presentation too, and it's fabulously delicious.

★★★★★ 8 votes
30 Min
1 Hr


1 Tbsp
corn starch
1 Tbsp
cold water
1/4-1/2 c
granulated sugar (original recipe listed 1/2 cup sugar, but i used 1/4 cup and it worked out well)
1/2 c
low-sodium soy sauce
1/4 c
cider vinegar
2 clove
garlic, minced
1/2 tsp
ground ginger
1/2 tsp
black pepper
12 large
skinless chicken thighs
toasted sesame seeds, optional (for garnish)
cooked white rice (optional)


1In small saucepan placed over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles (about 20 minutes, though cooking time can vary.)
2While the sauce is cooking, preheat oven to 425°F (220°). Lightly coat 9x13-inch baking dish with non-stick cooking spray; set aside.
3Place chicken pieces in prepared baking dish. Brush chicken with the sauce. Turn chicken pieces and brush other side with more sauce.
4Bake in preheated oven for 30 minutes or until no longer pink and juices run clear, and baste with extra sauce every 10 minutes during baking time. Turn chicken pieces and bake another 30 minutes, and continue to baste every 10 minutes.
5Cut each thigh lengthwise in 1/2- to 3/4-inch slices and serve over cooked white rice, with some of the sauce spooned over each serving. Sprinkle toasted sesame seeds over each serving, if desired.

About Baked Teriyaki Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Japanese