Baked Teriyaki Chicken (Sugar-Free)

I love this Baked Teriyaki Chicken and I use Golden Monkfruit Sweetener in the Teriyaki Sauce to make it sugar-free and low-carb. And I’ve updated the...

By Alex

• Aug 03, 2026 • 0 Comments •

5.0

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Servings

4 People

I love this Baked Teriyaki Chicken and I use Golden Monkfruit Sweetener in the Teriyaki Sauce to make it sugar-free and low-carb. And I’ve updated the method for this favorite recipe with some simple changes that make it even better!

PIN the Baked Teriyaki Chicken to try it later!

This Baked Teriyaki Chicken is an updated version of a recipe I got many, many years ago from the sister of a former boyfriend. She got the recipe when she lived in Hawaii from a Japanese friend who claimed this simple Teriyaki sauce combination is how it’s made by home cooks in Japan. I have no idea whether it’s really an authentic recipe, but it’s delicious and so easy to make, and I bet most kids will gobble this up!

The recipe has been on my site for years, but since I first posted it I’ve become a fan of my “Chicken Bake” method where chicken breasts are quickly browned in a hot frying pan, cut into thick strips, and then covered with sauce to finish cooking in the oven. That method keeps baked chicken from drying out in the oven, and I thought the technique would be an improvement for this Teriyaki Chicken recipe, and Kara and I definitely thought that it was!

What Ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How to make the Teriyaki Chicken Sauce more smooth:

If you look carefully at my finished photos of the Baked Teriyaki Chicken, you’ll see a few small bits of garlic and ginger. That didn’t bother us at all, but if you’d like a smoother sauce use something like a Magic Bullet (affiliate link) or Food Processor (affiliate link) to puree the ginger and garlic instead of the Mortar and Pestle (affiliate link) we used.

Can you use fresh minced garlic and ginger in the Teriyaki Chicken sauce?

For years I did use fresh minced garlic and ginger in the sauce for this Baked Teriyaki Chicken. Then a few years ago I started using purchased Minced Ginger (affiliate link) and Minced Garlic (affiliate link), and truthfully I can’t tell any difference in the taste. Use whichever you prefer!

How can you tell when the Baked Teriyaki Chicken is done?

You want to be careful not to overcook the chicken so doesn’t dry out, so I would use an Instant Read Meat Thermometer (affiliate link) and remove it from the oven as soon as a thick part of the chicken reaches 165F/75C.

Want to make the original version of Baked Teriyaki Chicken?

This is the third time I’ve updated and improved this favorite on the site, and I think the current recipe is the best one yet. But if anyone was a fan of one of the previous versions (the most recent one is shown above), you can see the printer-friendly recipes here.

Want to make Teriyaki Chicken in the Instant Pot?

Check out my Instant Pot Teriyaki Chicken with the same sugar-free sauce if you like these flavors and want to try the Instant Pot version!

More Tasty Baked Chicken Dinners:

Check out my huge collection of Low-Carb and Keto Baked Chicken Dinners if you want more delicious ideas for cooking chicken, and many of those chicken use my Chicken Bake recipe method has been such a hit!

How to Make Baked Teriyaki Chicken:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

Preheat oven to 375F/190C.
Use freshly-minced ginger and garlic if you like, but this was amazing with purchased ginger and garlic.
We used a Mortar and Pestle (affiliate link) to puree the garlic and ginger more finely; if you want it completely smooth use a Magic Bullet (affiliate link) or Food Processor (affiliate link).
Put soy sauce, water, Golden Monkfruit Sweetener (affiliate link), pureed ginger and pureed garlic in a small pan and simmer over low heat, until reduced to 2/3 cup.
Trim visible fat and undesirable parts from chicken breasts.
Heat oil over medium-high heat and brown chicken breasts about 3-4 minutes per side.
Cut browned chicken breasts into same-size lengthwise strips
When Teriyaki Sauce is reduced to 2/3 cup, get a Pastry Brush (affiliate link) ready.
Use the smallest casserole dish that will fit the chicken in a single layer. Spray dish with non-stick spray, then lay chicken pieces crosswise in the baking dish.
Brush Teriyaki Sauce over the chicken, using about one-third of the sauce. Bake chicken for 5 minutes.
Remove chicken from oven and brush with sauce again. Put back in the oven and bake 5 minutes more. (You can brush with sauce even more frequently if you like.)
Brush one more time and put chicken back into oven and bake 2-5 minutes more or until Instant Read Meat Thermometer (affiliate link) reaches 165F/75C.)
When chicken is completely cooked and glazed with sauce, serve hot, garnished with green onions if desired.

Make it a Low-Carb Meal:

This Baked Teriyaki Chicken would be great with something like Spicy Szechuan Green Beans, Air Fryer Peppers and Onions, or Barely-Cooked Asparagus with Lemon-Mustard Vinaigrette for a low-carb meal.

More Baked Chicken Dinners to Enjoy:

Ingredients

4 skinless, boneless chicken breasts (see notes)
1/2 cup soy sauce (Use Gluten-Free Soy Sauce if needed, see note.)
2/3 cup water
1/4 cup Golden Monkfruit Sweetener or sweetener of your choice (see notes)
1 T minced ginger or fresh grated ginger root
1 T minced garlic or fresh garlic, finely diced
2 T peanut oil (see notes)
thinly-sliced green onions for garnish (optional)

Instructions

Preheat oven to 375F/190C.
Puree minced garlic and ginger with a mortar and pestle, magic bullet, or food processor.
Put soy sauce, water, sweetener, ginger puree, and garlic puree in small saucepan and simmer over low heat until reduced to about 2/3 cup. (Taste a few times to see when it’s as strong as you like it.)
Trim all visible fat and undesirable parts from chicken breasts. If some pieces are extra thick, I would trim the on the bottom and save those scraps for homemade chicken stock.
Heat oil in large non-stick frying pan over medium-high heat and brown chicken about 3-4 minutes per side. (It should not be completely cooked through.)
Cut the browned chicken pieces into four lengthwise same-size strips. (If some chicken breasts are larger than others, I might cut them into five strips.
Choose the smallest size casserole dish that will fit all chicken in a single layer. Arrange chicken in dish and brush well with about half the reduced Teriyaki Sauce.
Bake chicken about 5 minutes, then remove and brush again with a generous amount of sauce.
Bake chicken 5 minutes more, than remove and brush with sauce a third time. (You can brush with sauce even more frequently if you like.)
Bake chicken about 2-5 minutes more, or until chicken tests 165F/90C in the thickest part when you test with an Instant Read Meat Thermometer (affiliate link).
When chicken is completely cooked and well-glazed with the sauce, serve hot, garnished with sliced green onions if desired. If you have extra sauce you can re-heat it and serve over the chicken.

Notes

I used chicken breasts that were about 8 oz. each after trimming. If you prefer chicken thighs, I’d use 8 skinless, bone in chicken thighs, well trimmed).

To make this gluten-free, be sure to use Gluten-Free Soy Sauce (affiliate link). Use any neutral-flavored oil if you don’t have peanut oil or can’t use it.

I like Golden Monkfruit Sweetener (affiliate link) for the sweetener for the Teriyaki Sauce.

This recipe was adapted from one I got years ago from the sister of an old boyfriend who had lived in Hawaii.

Nutrition Information:

Yield:

Serving Size:

1

Amount Per Serving:
Calories: 284Total Fat: 8gSaturated Fat: 2.4gUnsaturated Fat: 5gCholesterol: 102mgSodium: 1842mgCarbohydrates: 4gFiber: .3gSugar: 1.4gProtein: 40g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With Golden Monkfruit Sweetener or another approved sweetener, this Baked Teriyaki Chicken recipe would be suitable for low-carb or Keto diets. If you’re making it for the original South Beach Diet, chicken breasts are definitely recommended over thighs for South Beach.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Baked Teriyaki Chicken recipe was first posted in 2006 and the recipe was improved and new photos were added in 2010. Both the photos and method of cooking were updated again in 2023. I love the new version of this recipe that browns the chicken, cuts it into strips, and then bakes for a shorter time with the Teriyaki Sauce brushed on.

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Spicy Paprika & Lime Chicken Tenderloins

These Spicy Paprika and Lime Grilled Chicken Tenderloins are a great addition to your BBQ repertoire. Take your taste buds to the Caribbean, Mexico or Spain on a little holiday! Can be cooked outdoors or on a stove. Paleo, Whole30, Keto, gluten-free.

Paprika & Lime Grilled Chicken Tenderloins

Whether you’re heating up the BBQ on a warm summer’s day or you need to give your skillet a bit of a workout, this is a fabulous chicken recipe that I know you will love.

My paprika lime chicken tenderloins are tender and juicy. The spices and citrus used in the marinade will take your taste buds on a little holiday to the Caribbean, Mexico or Spain – your pick!

I used chicken tenderloins because I find the meat more tender than the rest of the chicken breast and it’s easier to work with than the chicken thighs. You can use any chicken meat you like, just adjust the cooking time depending on the size of the pieces. This marinade will also work well with turkey, pork, quail, prawns and even beef.

What Are Chicken Tenderloins?

Still confused about what chicken tenderloins are? They are short, thin cuts taken from beneath the breast of the bird. You might find that some grocers will sell thinner slices of breast meat and call it chicken tenderloins or tender. They tend to be softer than chicken breast when cooked BUT should not be overcooked, they don’t need as long as the chicken breast.

Nutritionally speaking, they are the same as chicken breast meat – high in protein, minerals, low in calories and fat.

Make-Ahead Tip For Paprika Lime Chicken

The chicken tenderloins can be marinated ahead of time for an even more robust flavour; keep uncooked in the fridge for maximum of 3 days and freeze for up to 2 months and simply defrost overnight in the fridge before you want to use it.

More Delicious Chicken Recipes:

Description

Grilled paprika and lime grilled chicken tenderloins are great with any side dish and can be used in salads, tacos, and wraps. Can be cooked outdoors or on a stove.

Mix the marinade ingredients in a large bowl. Rinse the chicken and cut larger pieces in half.
Using your hands, rub the chicken with the marinade. Leave in the bowl, wrap with cling wrap and set aside in the fridge for at least one hour before grilling.
If using a grill plate or a skillet on your stove, heat one teaspoon of coconut oil until sizzling hot. Fry the chicken pieces for 4 minutes on each side and then remove to a plate to rest. Make sure not to overcrowd the frying pan or you will end up with too much meat juice and stewed rather than grilled chicken.
If using a BBQ, heat the plate to sizzling hot and either spray with olive oil or brush with coconut oil. Place chicken pieces on the plate with a little space in between and cook for 4 minutes on each side on medium/high heat with the lid on.
Remove cooked chicken to a serving plate and drizzle with lime juice before serving.

Nutrition

Serving Size: 2-3 tenderloins
Calories: 331
Sugar: 1 g
Sodium: 783.6 mg
Fat: 16.4 g
Carbohydrates: 4.4 g
Fiber: 1.3 g
Protein: 41.3 g
Cholesterol: 131.4 mg

Keywords: Tenderloins, Chicken, Paprika, Lime, BBQ, Grilling, Low-Carb, Paleo, Whole30