Baked Teriyaki Chicken

Prep Time
Cook Time
1h 5m
Ready In

"This is a compilation of 3 different recipes from 3 different sites. When I made this I made for 3 but used the full recipe and used what we call a Maryland cut of chicken (leg and thigh intact) and allowed 50 minutes to 60 minutes to cook through."

Original recipe yields 4 servings


  • Serving Size: 1 (385.6 g)
  • Calories 722.7
  • Total Fat - 45.3 g
  • Saturated Fat - 12.1 g
  • Cholesterol - 321.8 mg
  • Sodium - 2278.7 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 12.9 g
  • Protein - 59.2 g
  • Calcium - 37.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 0.2 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 220C degrees (or 200C fan forced)

Step 2

Mix together to cornflour and water and then combine all ingredients except chicken and sesame seeds in a small saucepan, simmer over medium low heat, stirring, until thickened and bubbly.

Step 3

Place the chicken drumsticks and thighs in a roasting pan (I line the baking pan with baking paper) and brush them with the marinade, turn the chicken and brush again.

Step 4

Bake 25 minutes, turn thighs and bake another 20 to 30 minutes until cooked through, basting/brushing every 10 minutes with the marinade during cooking.

Tips & Variations

No special items needed.



This was very good chicken. The only caution I will put out there is to watch it or it gets too dark....mine did! Sorry!! Flavor is wonderful though.

review by:
(7 Jun 2017)


I made this as directed using only thighs and we really enjoyed this tasty chicken, it will be made often.

review by:
(21 Feb 2016)


Great tasting chicken, so easy so good! I picked up a large bag of small sized drumsticks which was perfect for this recipe good as chicken wings that are a fav here. Going to try this on foil on the bbq next time around. Thank you for sharing!!

review by:
(2 May 2015)