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5 from 3 votes
Baked Chicken Teriyaki
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings: 4 to 6
  • 9 skinless chicken pieces I used bone-in thighs and boneless breasts
  • salt and fresh ground black pepper to taste
Teriyaki Sauce:
  • 2/3 cup lite soy sauce
  • 2/3 cup mirin sweet rice wine
  • 1/4 cup sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon finely grated or minced fresh ginger
  • 1 teaspoon minced garlic
  • 2/3 cup water
  • 2 tablespoons cornstarch
For Garnish:
  • 2 tablespoons sesame seeds
  • 3 or 4 green onions thinly sliced
  1. Preheat oven to 400 F degrees. Line a 13" x 9" baking dish with aluminum foil and coat the foil with non-stick cooking spray.
  2. Whisk together all of the Teriyaki Sauce ingredients, through garlic, in a medium saucepan. Place over medium-high heat. In a small bowl or measuring cup, whisk the cornstarch and water until dissolved and then add the mixture to the pan. Bring just to the boiling point then reduce heat to medium-low and cook for several minutes, stirring, until slightly thickened. Remove from heat.
  3. Place chicken pieces in the prepared dish and season to taste with salt and fresh ground pepper. Spoon about 1/3 of the teriyaki sauce over the chicken, being sure to coat each piece. Reserve remaining sauce. Cover dish with foil and cook in preheated oven for 30 minutes. Remove foil and drizzle remaining sauce over the chicken. Bake, uncovered, for an additional 20 minutes, or until chicken is cooked through. Remove from oven and garnish with sesame seeds and green onions.
  4. Serve with rice and vegetables of your choice.