4 Baked Teriyaki Chicken

This is a very easy, easy recipe to make! My dad got it from a Japanese woman he knew a long time ago. I made it for my friend, who eventually became my husband. He claims that it was this recipe that won him over...

Tonight was the first time I have ever used fresh ginger root. I have always used ginger powder or dried ginger root and finely grated it. I saw a cooking show that showed how you can peel the ginger root, put it in a plastic bag, and into the freezer. When you need some fresh ginger, just take out the root and grate what you need. I loved the idea!

So, I got out my microplaner (a favorite tool for citrus rinds) and grated my peeled ginger root. I was surprised not to see it come out from under the grater, but when I tapped the planer over my sauce, what looked like a paste came out. Maybe it was ground to fine...I don't know. All I know is that I grated 1/4" of the root and the sauce turned out great! There is NO comparison between the dried and fresh! There was a brighter, sweeter aroma and it tasted so good! Anybody want my leftover dried ginger?

You can make the sauce alone, thicken it on the stove top and use it as a glaze to brush grilled chicken. It is also good as a marinade for grilled chicken, though I think this oven version is a good combination of both and less time consuming!

I usually serve this over a short grain Japanese rice. Tonight, I used the long grain. It was good, but not the same. I love the tender, sticky Basmati rice with Japanese foods.

Teriyaki Chicken
(4x6 printable recipe) (full page recipe)

2-3 boneless chicken breasts; sliced or cubed
2-4 T. sugar (you decide how sweet you want it)
1/3 c. soy sauce
7 T. ketchup
1/2 t. ground ginger
1 T. cornstarch (leave out if making this as a glaze to grill chicken)

In a 1.5 quart glass baking dish, combine the sugar, soy sauce, ketchup, ginger, and cornstarch. Mix until well dissolved.

Add chicken pieces. Marinate overnight, at least 8 hours.

Bake, covered, at 350 degree oven for 1 hour. Uncover last 10 minutes for browning.

Grill over hot grill for 15-20 minutes, turning chicken over every 5 minutes to prevent burning.

Serve over hot rice.


  1. My husband will LOVE this meal. He orders teriyaki chicken whenever we dine out. Thanks for the homemade version!

  2. Like Melanie, my husband adores teriyaki chicken. I will have to make it for him!

  3. I wanted to like this recipe but it was too much like a quick, homemade BBQ sauce. I even added more soy, pepper, onion powder, garlic powder, and Sriracha. All I tasted was ketchup.

    If it wasn't raining I'd have put it on the grill...maybe it will taste better grilled.

    1. I do like this better marinated in this sauce and grilled. I just re-checked the recipe and the original calls for 7T. ketchup, which is NOT quite 1/2 cup as stated in the recipe. The post and link have been changed to reflect the change to 7 Tablespoons.

      If it is still too ketchup-y for you, you can always reduce it and add more soy sauce. Ketchup flavors vary from brand to brand and can make a difference in the taste.


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