Baked Teriyaki Chicken

9 90 359
Ingredients Minutes Calories
Prep Cook Servings
30 min 1 h 6
Baked Teriyaki Chicken
Health Highlights


1 tbsp Cornstarch
1 tbsp Water
1/2 cup Granulated sugar
1/2 cup Soy sauce
1/4 cup Apple cider vinegar
1 clove(s) Garlic (minced)
1/2 tsp Ginger, ground
1 dash Black pepper
12 thigh(s) Chicken thighs, boneless, skinless


In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

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. Brush with sauce every 10 minutes during cooking.

Nutrition Facts

Per Portion

Calories 359
Calories from fat 154
Calories from saturated fat 43
Total Fat 17.2 g
Saturated Fat 4.7 g
Trans Fat 0
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 8.5 g
Cholesterol 142 mg
Sodium 1733 mg
Potassium 592 mg
Total Carbohydrate 19.6 g
Dietary Fiber 0.2 g
Sugars 16.9 g
Protein 32 g

Dietary servings

Per Portion

Meat 2.3

Energy sources