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Oven Baked Teriyaki Chicken
Recipe by:
Marian Collins
This is such a beautiful chicken recipe. Once the teriyaki chicken is cooked you can use it in so many ways, on rice, with vegetables or even in a wrap.
Ready in 1 hour 30 minutes
Saved as a favourite by 112 cook(s)
Ingredients
Serves: 6
- 1 tablespoon cornflour
- 1 tablespoon cold water
- 1/2 cup (125g) caster sugar
- 1/2 cup soy sauce
- 4 tablespoons distilled cider vinegar
- 1 clove garlic, finely chopped
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 12 skinless chicken thighs
Similar Recipes
Preparation method
Prep: 30 minutes | Cook: 1 hour1.
In a small saucepan over low heat, combine the cornflour, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2.
Preheat oven to 220 degrees C.
3.
Place chicken pieces in a lightly greased 23x33cm baking dish and brush with the sauce. Turn pieces over, and brush again.
4.
Bake for 30 minutes, brushing with sauce every 10 minutes during cooking. Turn chicken over, brush with sauce, and bake for another 30 minutes, until no longer pink and juices run clear.
Provided by: Allrecipes
Last updated:
23 Apr 2013
Reviews
Easy
Very easy, but extremely yummy!
I can see myself making this many times, as well as improvising with this recipe in the future, and adding it to many dishes, not just chicken thighs!
Very pleased with how this simple dish turned out - thank you for sharing it!
Posted:
30 Dec 2011
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Easy
Very nice and simple but oh so yummy!
Posted:
06 Dec 2010
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Easy
Loved this recipe...i halved the recipe and used the chicken to make teriyaki chicken rice paper rolls...very yummy, my boyfriend said i can make this again
Definately agree that lining the baking tray and covering whilst cooking saves alot of mess and time later!
Posted:
26 Nov 2010
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Altered ingredient amounts.
I halved the recipe to make a filling for teriyaki rice paper rolls.
And definately line and cover baking tray!
Posted:
26 Nov 2010
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Easy
Wonderful is the only way to sum this recipe up, I used it to coat some left over roast pork, then cooked it on the BBQ grill for about 10 mins. The kids who I could'nt get to eat it the night before just went nuts for it and asking for more. Not just good on chicken great for pork as well! "Winner"
Posted:
01 Dec 2008
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Used different ingredients.
Delicious! I substituted 4 boneless skinless chicken breasts. It turned out GREAT!
Posted:
18 Jul 2008
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4 users found this comment helpful
FLOPPIEDOG7
Used different ingredients.
Absolutely wonderful! The recipe didn't mention it, but I decided to cover the tin with foil to help keep the chicken tender. And I used light soy sauce too. I think I may decided to line the tin with foil too the next time I make it--otherwise, you have a sticky, black mess. Delicious flavour, and the chicken was so tender. Will definitely make again.
Posted:
18 Jul 2008
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9 users found this comment helpful
MIRANDA
Something else.
This is a really good one!!! Definitely double the sauce. Here is what I did differently. Increased the garlic, used 1 tsp. minced fresh ginger. added less sugar. I lined my tin with foil then poured most of the thickened sauce over bone-in thighs (skin removed) and some boneless breasts but reserved a little. Cooked, covered with foil for 30 minutes, removed foil, poured remainder of sauce over and bake another 20-30 minutes. Wow. Really good!
Posted:
18 Jul 2008
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Valerie's Kitchen
Used different ingredients.
What a great homemade teriyaki sauce! It has a much richer taste, than many bottled. The only thing I changed was I used a "low-salt" soy. To make a meal, I added fresh mangetout, sliced water chestnuts, squares of onion and green pepper, and fresh pineapple pieces. We put over white rice. It was as good as a very good chinese restaurant's! We did not like the chicken thigh dark-meat with the bone in much though, so next time I will make with chicken breast, BONELESS, SKINLESS thigh meat, prawns, or pork.
Posted:
18 Jul 2008
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Dyann
Altered ingredient amounts.
Fantastic!!! This has become a favourite in my house. The only changes I make is using boneless skinless chicken breasts and I do cut the soy sauce down a bit and I substitute some of the caster sugar for brown sugar to cut down on the saltiness because my husband thought it was a bit too salty. Also,do cut the temp down on this. Continually baste to get that yummy glaze. Terrific recipe!!! Definately 5*'s!!!
Posted:
18 Jul 2008
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TRINAJOY
