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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:

    1 hr 10 mins

    10 mins

    1 hr

    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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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    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 30 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

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 06, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (54)

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    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
    12%
    Total Fat 3.2 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 68.0 mg
    22%
    Sodium 1138.5 mg
    47%
    Total Carbohydrate 32.4 g
    10%
    Dietary Fiber 0.4 g
    1%
    Sugars 27.7 g
    111%
    Protein 18.0 g
    36%

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