Baked Chicken Teriyaki

"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."
photo by Anonymous photo by Anonymous
photo by Anonymous
photo by carolellens photo by carolellens
photo by carolellens photo by carolellens
photo by AZPARZYCH photo by AZPARZYCH
photo by Karabea photo by Karabea
Ready In:




  • Preheat oven to 425 degrees F.
  • Combine the first 10 ingredients in a bowl.
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
  • 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.
  • Spoon sauce over chicken and serve.
  • ***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.
  • ***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.

Questions & Replies

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  1. jaredburg
    Would boneless skinless chicken breasts work? What temperature should the oven be set at & how long?


  1. onlyjoie
    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!
  2. Chef_Beauchamp
    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!
    Made as written with b/s chicken breasts and they came out juicy and tender. I did cook them for 30 minutes since they were a little thick and the sauce thickened up nicely and made a very tasty glaze for the chicken. Made for Name That Ingredient Tag.
  4. bad kitty 1116
    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.
  5. Impera_Magna
    Excellent and easy! I cut out the white sugar and used boneless/skinless chicken thighs. I baked it for the 1st 30 mins at 435* but reduced the heat to 375* for the next 20 mins. I think w/ boneless pieces, the cooking time was shorter. Next time, I'll cook at 375* instead. The chicken was perfect for my tastes and I have leftovers to take for lunches this week. I love the teriyaki flavor and this recipe is easy enough to prepare after work. Thanks for sharing this recipe.... it will be made again!!!


  1. ACBL17
    This was great! We used 1/3 of a cup of soy sauce as suggested by the comments and orange juice instead of pineapple, since we had it on hand. And, as usual, we added extra garlic since we love it so much. I'm a sucker for a good dipping sauce and I couldn't get enough of this one. We served it with rice (brown for me, white for him) and a veggie mix of broccoli, sugar snap peas and carrots. This will definitely be a regular in our household. Thanks for posting!
  2. ChickaChicka37
    This is so quick and easy -- and not only did DH and I love it, but both kids as well! I like having extra sauce for the rice, so I made some on the stovetop while the chicken was cooking. My only substitution was to use a dash of red pepper flakes instead of the black pepper. Two thumbs up, thanks!!



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