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Baked Teriyaki Chicken

Chicken thighs for Baked Teriyaki Chicken

This Baked Teriyaki Chicken recipe uses healthful chicken thighs with soy sauce, cider vinegar, garlic, ginger, and black pepper.


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.

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.

Recipe Note

Sodium is high in this dish due to the soy sauce. If you are looking to reduce sodium intake without sacrificing too much taste, consider using Kikkoman Lite Soy Sauce.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1 serving
Calories: 249; Total Fat: 5g; Cholesterol: 115mg; Sodium: 1276mg; Carbohydrates: 20g; Fiber: 0g; Protein: 29g

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