This particular Baked Teriyaki Chicken recipe will guide you step-by-step to the best version of a classic dish. Tender chicken is smothered in a sweet, tangy sauce made of soy sauce, vinegar, garlic, ginger, sugar, and cornstarch. This recipe serves 6—if you have leftovers, you can store them for a delicious meal anytime you want (these are leftovers you’ll actually look forward to!). Serve this Baked Teriyaki Chicken with fluffy jasmine rice for a filling meal that is the perfect balance of sweet and savory!

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  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup cider vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 chicken thighs, skinless


Step 1 –Set the oven to 325 degrees F.

Step 2 –Heat up a small saucepan over low heat on the stovetop.

Step 3 –Add in the cornstarch, sugar, soy sauce, vinegar, garlic, ginger, ground black pepper, and the cold water, bringing it to a simmer.

Step 4 –Allow the sauce to begin to thicken. Stir occasionally to avoid burning on the bottom.

Step 5 –Grease a 9×13-inch oven-safe dish.

Step 6 –Arrange the chicken thighs in the dish and use a pastry brush to coat the chicken on both sides generously with the sauce.

Step 7 –Flip the chicken over and brush the other side.

Step 8 –Cook the chicken in the oven for about 15 minutes. Brush with sauce every 10 minutes during cooking for maximum flavor.

Step 9 –Remove the dish from the oven and flip the chicken over to the other side, and then bake for 15 more minutes, or until it is no longer pink and juices run clear. The chicken should be 165 degrees F when a meat thermometer is inserted into the thickest part of the chicken.

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Step 10 –Serve with any side of your choosing, and enjoy!