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A plate of teriyaki chicken legs
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5 from 10 votes

Teriyaki Baked Chicken Legs

This Teriyaki chicken is a perfect plan B recipe. The easy teriyaki sauce cooks up in minutes and the chicken is simple too! Just a couple of steps to prep the chicken and then pop it into the oven and let it bake until it's tender and juicy then slather on the sweet sticky savory sauce!  
Course Dinner, Lunch
Cuisine Asian American
Keyword oven baked chicken, teriyaki baked chicken legs
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 people
Author April Boller Wright

Ingredients

Teriyaki sauce:

  • 4 tbsp apple cider vinegar
  • 6 tbsp low sodium soy sauce
  • 6 tbsp brown sugar
  • 2 tsp minced ginger
  • 2 1/2 tsp minced garlic
  • 1/2 tsp crushed red peppers optional
  • salt for taste 
  • pepper for taste

For the crispy chicken legs: 

  • 1 1/2 tbsp vegetable oil
  • 6 chicken legs
  • 2 tsp garlic powder
  • salt for taste
  • pepper for taste 
  • 1 tsp sesame seeds optional
  • 1 green onion sliced thinly. green parts only optional

Slurry

  • 4 tsp water
  • 4 tsp cornstarch

Instructions

Teriyaki sauce

  • Add all of the teriyaki sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water to a small bowl and mix until the clumps are gone. Once the sauce mixture starts to boil add the cornstarch mixture. Cook until the sauce has thickened stirring often. Reserve about 1/4 cup of the sauce for serving.

Crispy chicken legs

  • Preheat oven to 425 degrees Fahrenheit. Pat the chicken dry with a paper towel. Season the chicken legs with salt, pepper, and garlic powder. Add the chicken to a bowl with the oil. Coat with oil.  
  • Line a baking sheet pan with foil then place a baking rack on top. Place the chicken on to the rack. 
  • Bake each side of the chicken for 25-30 mins basting occasionally with the teriyaki sauce in the sauce pan.  Drizzle the remaining sauce over each chicken leg and serve immediately.
  • Here's another way to coat the chicken in the sauce. Instead of basting, after the chicken if done,  add the teriyaki sauce to a cast iron skillet or any large pan you have over medium heat until it comes to a boil then simmer. Add the chicken legs to the cast iron skillet and toss until nicely coated with the teriyaki sauce. 

Notes

Recipe and photos updated 4/11/2021