Orange Teriyaki Chicken Bake Recipe

Orange Teriyaki Chicken Bake Recipe

How To Make Orange Teriyaki Chicken Bake

Sink your teeth into this restaurant-style orange teriyaki chicken, smothered in a savory and tangy orange sauce for a filling meal!

Preparation: 15 minutes
Cooking: 45 minutes
Total: 1 hour



  • 6chicken thighs,bone in, skin on
  • 6drumsticks,bone in, skin on
  • 1tbspcornstarch
  • green onions,for garnish
  • sesame seeds,for garnish

For Sauce:

  • 2tbsporange juice
  • ½cupsoy sauce,low sodium
  • 3tbspbrown sugar
  • 2tbsprice vinegar
  • 2garlic cloves,minced
  • 1tbspginger,freshly grated
  • 1tspsesame oil
  • ¼tspchili flakes
  • ¼cupwater


  1. Preheat the oven to 425 degrees F.

  2. Combine the orange juice, soy sauce, brown sugar, rice vinegar, garlic, ginger, sesame oil, chili flakes, and water in a small pan. Bring to a boil over medium heat, stirring constantly. Remove from heat and cool.

  3. Zest ½ teaspoon of orange peel and add it into the sauce. Cut the orange in half, then squeeze ½ of the orange into the sauce. Thinly slice the remaining orang half and cut each slice into 4.

  4. Toss the chicken and onions with the orange slices and sauce.

  5. Pour the chicken and sauce into a greased 9×13-inch dish, then place it in the oven. Turn the heat down to 375 degrees F.

  6. Bake for 45 minutes or until juices run clear, turning chicken over halfway through.

  7. Serve on rice, and enjoy!


  • Calories: 686.39kcal
  • Fat: 45.19g
  • Saturated Fat: 12.13g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 18.66g
  • Polyunsaturated Fat: 9.68g
  • Carbohydrates: 8.39g
  • Fiber: 0.24g
  • Sugar: 4.95g
  • Protein: 57.79g
  • Cholesterol: 311.50mg
  • Sodium: 1466.82mg
  • Calcium: 38.09mg
  • Potassium: 791.72mg
  • Iron: 2.64mg
  • Vitamin A: 63.57µg
  • Vitamin C: 2.99mg
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