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Baked Teriyaki Chicken

Two very distinct versions of this recipe happen in my house depending on how much kitchen stamina I have. When there is a lot, I make up a batch of homemade teriyaki, usually throwing in a whole jalapeno for just a touch of heat in the background. When I have no willingness to cook, I use store bought teriyaki sauce. My all time favorite is by Soy Vay. Then you just layer up the chicken, teriyaki sauce, and some aluminum foil for easy clean up and pop it in the oven. This recipe also works great for chicken thighs and boneless chicken breasts, just reduce the cooking time.

One quick note about the photo. I cooked half of the chicken with the skin and half without, however I completelty forgot to photograph the skinless breast.

Baked Teriyaki Chicken
Servings: 4
Serving Size: 1 6 oz. chicken breast
Nutritional Information: 213 calories, 3.2g of fat, 16.6g of carbohydrates, 0g of fiber, 29.1g of protein
Weight Watchers® PointsPlus®: 5 *


  • 4 6oz. bone-in, skinless chicken breasts
  • 1 tbsp. water
  • 1 tbsp. cornstarch
  • 1/3 cup brown sugar
  • 1/2 cup soy sauce (GF version if needed)
  • 1/4 cup rice wine vinegar
  • 1 inch piece ginger, whole
  • 2 cloves garlic, minced
  • Pinch black pepper
  • Optional: 1 whole jalapeno
  • OR 3/4 cup prepared Teriyaki sauce


  1. Preheat the oven to 400 degrees..
  2. In a small sauce pan add the brown sugar, soy sauce, vinegar, ginger, garlic, pepper, and jalapeno if you are using it. Mix the water and cornstarch together and add. Bring to a simmer and let simmer until it thickens, about 4-5 minutes.
  3. Place the chicken, breast side up, in a baking dish covered with tinfoil. Pour two thirds of the teriyaki sauce over the chicken. Save the remaining sauce for drizzling over the chicken before serving.
  4. Bake the chicken for 45-60 minutes until cooked completely and juices run clear..

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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Add a Comment...

7 Response to Baked Teriyaki Chicken

  1. Kristine on July 2, 2013

    Kristen, What is the side dish you served with the chicken. It looks so refreshing. I just searched all your “Side Dishes” and couldn’t locate it. Thanks so much.

  2. Kristen on July 16, 2013

    Had this for lunch today! It was absolutely delicious!

  3. joanie on April 23, 2014

    do you use the ingredients listed AND teriyaki sauce or sub one for the other?

  4. Laurita on April 24, 2014

    Maple Oatmeal muffins.
    Should there be flour used in this recipe? How does it bind together? I haven’t made it yet, but it looks good.

    • Kristen on April 24, 2014

      The oatmeal is the binder and it will keep the muffins together when it expands during cooking.

  5. Christina Arisa on April 30, 2014

    Is it ok if the ginger I use is ground, not cut up into 1 inch pieces?


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