Baked Teriyaki Chicken

Print Recipe
Image of Baked Teriyaki Chicken


  • 1 TBLS cornstarch
  • 1 TBLS 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 ground black pepper
  • 12 skinless chicken thighs

Preparation & Directions

1. Preheat over to 425.
2. In small saucepan over low heat, combine the conrstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. LEt simmer, stirring frequently, until sauce thickens and bubbles.
3. Clean chicken and place in a 9 x 13 baking dish.  Brush chicken with the sauce. Turn pieces over and brush again.
4. Bake for 40 minutes total, basting chicken with sauce every 10 minutes while cooking.  Turn chicken over after first 20 minutes.  The chicken should be beautifully glazed at the end.  The cooking time may differ depending on thickness of chicken. 
5. Serve over rice.


PREP TIME: 20 minutes (cleaning chicken)

COOK TIME: 40-45 min.

SERVES: 5-6 servings

No Comments Yet... Feel free to leave the first!

Remember my personal information