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    You are in: Home / Recipes / Baked Chicken Teriyaki Recipe
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    Baked Chicken Teriyaki

    Baked Chicken Teriyaki. Photo by AZPARZYCH

    1/7 Photos of Baked Chicken Teriyaki

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    CFRP's Note:

    Easy and delicious weeknight meal. The sauce thickens while cooking so prep time is at a minimum and is perfect with rice and broccoli. You can use any cut of chicken you like - just adjust the cooking time accordingly.

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    Units: US | Metric


    1. 1
      Preheat oven to 425 degrees F.
    2. 2
      Combine the first 10 ingredients in a bowl.
    3. 3
      Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
    4. 4
      Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
    5. 5
      Spoon sauce over chicken and serve.
    6. 6
      ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
    7. 7
      ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

    Ratings & Reviews:

    • on August 10, 2011


      Delicious! I used 1/3 cup of soy sauce as recommended by other users, and it was definitely perfect. I served it with mashed potatoes and vegetables.This recipe was quick, and easy to follow. My household is nothing but picky eaters who said it was amazing. I would only recommend if you are using boneless breasts to let the sauce thicken in a saucepan and than pour it over the chicken after baking for about 10 minutes. EXCELLENT DISH!

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    • on April 20, 2010


      Awesome! I used boneless skinless chicken breast and cooked them for 20 minutes and then flipped them for another 15 minutes. They were so juicy and tender. Thanks!

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    • on February 06, 2009


      This was a delicious recipe. My 6 yr old hates meat and he loved this and the meat was the first thing gone on his plate! I used 1/3 cup reduced sodium soy sauce, 1/4 cup brown sugar and 2 tablespoons white, the orange juice, 3 cloves of grated fresh garlic instead of the powder and white pepper instead of the black. I brought the sauce to a boil in a small saucepan and let it simmer until it thickened. I let it cool and poured it into the bottom of a 13x9 pan. I coated 6 chicken breasts(boneless, skinless) with the sauce, arranged them in a single layer in the pan , covered and refrigerated them for a couple hours. I pulled them out at dinnertime, uncovered them and baked them at 375 for 30 minutes , basting and turning them over occasionally. When they were ready I turned the broiler on high and let them cook a few minutes to thickenen up the glaze, they were wonderful ! These will be in my regular rotation. I served them with fried rice and peas&carrots. Thanks, this was just what I was looking for.

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    Read All Reviews (54)


    Nutritional Facts for Baked Chicken Teriyaki

    Serving Size: 1 (117 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 233.9
    Calories from Fat 29
    Total Fat 3.2 g
    Saturated Fat 0.8 g
    Cholesterol 68.0 mg
    Sodium 1138.5 mg
    Total Carbohydrate 32.4 g
    Dietary Fiber 0.4 g
    Sugars 27.7 g
    Protein 18.0 g

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