Teriyaki Chicken
A delightful dish featuring tender chicken thighs in a rich, homemade teriyaki sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 5 lbs boneless, skinless chicken thighs juicy and tender when cooked
- 0.5 cup soy sauce rich, umami-filled ingredient
- 0.5 cup brown sugar adds caramel sweetness
- 2 tbsp honey extra layer of sweetness
- 0.25 cup rice vinegar adds a touch of acidity
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp cornstarch used to thicken the sauce
- 0.5 cup water to create the cornstarch slurry
- 2 tbsp green onions sliced for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Whisk until well blended.
- Place the chicken thighs into a large baking dish.
- Pour the teriyaki sauce over the chicken thighs, ensuring they are coated evenly.
Cooking
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
- After 30 minutes, carefully remove the foil and continue baking for an additional 15-20 minutes.
- Prepare a cornstarch slurry by mixing cornstarch and water until smooth.
- After baking uncovered, pour the cornstarch slurry into the baking dish and stir gently to combine.
- Return the dish to the oven and bake for another 5-10 minutes until the sauce has thickened.
- Once done, let the chicken rest for a few minutes before serving.
- Garnish with sliced green onions before serving.
Notes
For the best flavor, marinate the chicken in teriyaki sauce for an hour or overnight. Pair with steamed jasmine rice or stir-fried vegetables for a complete meal.