Teriyaki Chicken


I get wary of baking chicken breast because I hate dry chicken. It is the pits. But continuing to baste this recipe, and cooking it on a higher heat for a shorter amount of time resulted in juicy chicken with one heck of a teriyaki glaze.

2 large chicken breasts
1/2 cup soy sauce
1/4 cup cider vinegar
2 cloves garlic
1 tablespoon water
1 tablespoon cornstarch
1 teaspoon ground ginger
1 1/2 teaspoon ground pepper
1/4 cup sugar

1) Preheat oven to 425.
2) Grease a square baking dish and put chicken in dish. Season on both sides with salt and pepper. (Can line pan with foil too if you have it for less clean up.)
3) In a medium saucepan on low heat, whisk together soy sauce, vinegar, garlic, water, cornstarch, ginger, pepper and sugar. Bring to a boil, then turn back down to low and whisk while it thickens for a few minutes.
4) Brush some of the glaze over the chicken and bake for 10 minutes.
5) After 10 minutes, brush more glaze over the chicken and cook for another 10.
6) Brush remaining glaze over chicken and cook for another 10-15 (so 30-35 min total) depending on how large your chicken breasts are.
I served with steamed broccoli and plain rice with some of the glaze dribbled over. Yum!
Adapted from The Recipe Critic.

2 thoughts on “Teriyaki Chicken

  1. I agree with you on dry chicken breast. That’s why I hardly ever buy breast anymore, preferring boneless thigh instead. I don’t see why this recipe couldn’t be done with boneless thigh. Extra juicy!

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