Baked Teriyaki Chicken

Baked Teriyaki Chicken

September: National Chicken Month

Islander and her college roommate, Monica C., from Taiwan used to cook together when the cafeteria was closed during the university holidays. With limited resources in the dorm kitchen, they could only make simple meals. Baked teriyaki chicken was their “go-to dish” as it was delicious to eat with the plain white rice that was cooked in their shared steamer—and it was easy to prepare for inexperienced chefs!

Several years have passed since graduation but Islander still bakes teriyaki chicken when she is lazy or tired but hungry for something substantial (and nostalgic). The source of the recipe is not known but it reminds Islander of her college cooking days with her roommate with whom she still keeps in touch.

 For National Chicken Month, make mealtime memorable with baked teriyaki chicken.



  • 6-8 chicken thighs
  • ½ cup pineapple juice
  • 2 tablespoons corn starch
  • ½ cup sugar
  • 1 clove garlic, crushed
  • ½ teaspoon black pepper
  • ½ cup soy sauce
  • ¼ cup vinegar
  • 1-inch piece of ginger, crushed
  • sesame seeds
  • green onion, chopped (optional garnish)


In a foil-lined pan, arrange the chicken thighs. In a saucepan, combine the pineapple juice, corn starch, sugar, garlic, black pepper, soy suace, vinegar and ginger. Whisk until mixed well. Stir over medium high heat until thickened.

Baked Teriyaki Chicken

Pour the sauce over the chicken. Sprinkle with sesame seeds. Bake in a preheated oven at 400 degrees F for 45 minutes. Remove from the oven, reserving some of the sauce to serve with the chicken. Garnish with green onions.

Baked Teriyaki Chicken


  • When Islander and Monica C. did not have access to a stove top (like when other dorm residents were using it), they improvised and just microwaved the teriyaki sauce ingredients until thickened (about 3-5 minutes) then poured it over the chicken before baking.
  • Search our blog for other chicken recipes.