Show Subscription Form

Sesame Teriyaki Chicken Recipe
Sesame Teriyaki Chicken Recipe photo by Taste of Home

Sesame Teriyaki Chicken Recipe

Publisher Photo
When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.
TOTAL TIME: Prep: 15 min. + marinating Bake: 20 min.
MAKES:24 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 20 min.
MAKES: 24 servings


  • 3/4 cup vegetable oil
  • 3/4 cup soy sauce
  • 1/3 cup chili sauce
  • 3 tablespoons sesame seeds
  • 3 tablespoons white vinegar
  • 6 garlic cloves, minced
  • 1-1/2 teaspoons sugar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon pepper
  • 24 boneless skinless chicken breast halves (about 6 ounces each)
  • Toasted sesame seeds

Nutritional Facts


  1. In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once.
  2. Discard marinade. Transfer to two greased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear.
  3. To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving. Yield: 24 servings.
Tip: Keep chicken hot in an electric roaster set on low. A bit of beef broth will keep the meat moist.
Originally published as Teriyaki Chicken in Down the Aisle Country-Style 2000, p32

Nutritional Facts

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Sesame Teriyaki Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed May. 3, 2012

"Good recipe. Made with chicken tenders and grilled it. Will def make again!"

Reviewed Dec. 9, 2010

"I make a smaller version of this recipe quite often and use my george forman to cook the chicken breasts and then cut up the meat to top off a garden salad. Even my three boys love it!"

Reviewed Jul. 24, 2009

"I made this last Saturday with potato salad. Everyone loved it. This is definitely a "DO OVER"!"

Reviewed Jun. 26, 2009

"excellent--Doing this for the 4th of July with thighs and breasts, will use more sugar for better glazing and taste."

Loading Image