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Sesame Teriyaki Chicken


  • 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


  • 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 15x10x1-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.

Nutrition Facts

1 each: 45 calories, 4g fat (0 saturated fat), 4mg cholesterol, 259mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 2g protein.


Average Rating: 4.666666
  • candersen3838
    May 3, 2012

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

  • Megan Beka
    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!

  • TastyandDelicious
    Jul 24, 2009

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

  • Joan Pahlman
    Dec 31, 1969

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

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