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Sesame Teriyaki Chicken

 Sesame Teriyaki Chicken
When my granddaughter, Alicia Fie, married James Reeves, our family served this flavorful chicken over rice. It requires very little last-minute fuss.
24 ServingsPrep: 15 min. + marinating Bake: 20 min.


  • 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


  • 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.
  • 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.
  • 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.

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Sesame Teriyaki Chicken (continued)

Tip: Keep chicken hot in an electric roaster set on low. A bit of beef broth will keep the meat moist.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.