Oven Roasted Teriyaki Chicken Recipe

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17298368062_22dfe4dca6_zOven Roasted Teriyaki Chicken recipe

It has been a crazy day – which made it go by really quick. I needed a recipe that is simple and quick to put together. This Oven Roasted Teriyaki Chicken Recipe looked pretty good and didn’t require a lot of ingredients. The recipe called for using Splenda, or sugar, as one of the ingredients so I opted to use the Splenda to cut down on our sugar intake a little bit. I have never found it to be quite as good as sugar, but it does make a close second in my opinion. Anyway, the result was really good, and I had a chicken dinner on the supper table in about an hour.

Oven Roasted Teriyaki Chicken Recipe
Prep time
Cook time
Total time
Recipe type: Main
Serves: Makes 8 - 12
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup sugar or granulated sweetener like SPLENDA®
  • ½ cup low sodium soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic (minced)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 8 - 12 skinless chicken thighs (depending on how many you are feeding)
  1. Preheat oven to 425F.
  2. In a small glass mix together the cornstarch and water until cornstarch is dissolved. In a small sauce pan over medium heat mix together the sweetener, soy sauce, vinegar, garlic, black pepper and ginger. Stir in the cornstarch mixture and cook until thickened.
  3. Arrange chicken in a lightly greased 13 x 9 casserole dish. Brush the chicken on both sides with the sauce. Bake for 30 minutes; brushing every 10 minutes. Flip the chicken and continue brushing and cooking until chicken is done. (185F.)

Adapted from Allrecipes.com

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