Baked Teriyaki Chicken

Guys, this chicken is ridiculously delicious.

If you know me or are familiar with my blog then you know that I’m not the biggest fan of chicken.  I won’t bore you with the details again, but just know where I’m coming from when I say that I’m blown away by this teriyaki chicken, especially because me and chicken don’t get along very well.

This chicken is exactly what it sounds like.  You’re baking chicken in a homemade teriyaki sauce.  The sauce is amazing.  It’s a traditional sweet and salty Asian sauce with garlic and ginger.  I definitely recommend using fresh ginger because I think it tastes better.  It sounds like there is a lot of sugar in the recipe, but you need a fair amount to balance out the tang from the soy sauce and vinegar.  When it’s done, the sauce really isn’t overly sweet at all.

I served the teriyaki chicken with grilled asparagus and white rice.  The chicken is so versatile so you can serve it with almost any other veggie and carb that you like.  It’s nice to switch it up and make it feel like a completely different dinner, just by switching out the side dishes.

I have to admit that it’s a little annoying to baste the chicken several times when it’s in the oven baking, but I promise you that it’s worth it.  Your chicken will be moist and full of delicious teriyaki goodness.

Baked Teriyaki Chicken Recipe

(Makes 2 to 4 servings)

Ingredients:  (Sorry for the amounts, this came from a much bigger recipe.)

  • 2 teaspoons water
  • 5 tablespoons plus 1 teaspoon soy sauce
  • 2 tablespoons plus 2 teaspoons apple cider vinegar
  • 4 tablespoons plus 2 teaspoons white sugar
  • 2 teaspoons cornstarch
  • 2 cloves of garlic, minced
  • 1/4 teaspoon fresh ground ginger
  • 1/4 teaspoon black pepper
  • 4 chicken thighs (remove the skins)

Directions:

  1. Preheat the oven to 425 degrees F. Grease a 8×8 oven friendly baking dish and set it aside.
  2. In a small saucepan, over low/medium heat, add in the water, soy sauce, apple cider vinegar, white sugar, cornstarch, garlic, ginger, and black pepper, and stir everything together. Cook the sauce until it’s bubbling and it’s thickened. Make sure to stir it frequently during this step. Once it’s done, take it off the heat and set it aside.
  3. Add the chicken thighs to the prepared baking dish. (Make sure that the skins have been removed so that the sauce can get to all of the meat of the chicken.)
  4. Brush about half of the sauce all of the chicken thighs, on both sides. (Don’t discard the sauce at any point during this process, you’ll need it for later steps.)
  5. Place the chicken in the preheated oven and bake for 15 minutes on one side. Brush the tops of the chicken thighs with some extra sauce and return it to the oven to cook for the remaining 15 minutes on this side. (30 minutes total for this side.)
  6. Turn the chicken thighs over and brush some sauce onto them and bake for 15 minutes on this side. Brush the chicken thighs with some extra sauce (again) and return it to the oven to cook for the what should be the last 15 minutes on this side, or until the chicken is completely cooked. (30 minutes on this side, and 60 minutes total.) Notice that you may run out of sauce at some point, that’s okay, just use up what you made and you should be good.

Adapted from: Allrecipes

Comments

  1. Victoria Cooke says:

    This is amazing! My husband isn’t a fan of chicken, but he would definitely eat this.

    1. Tina says:

      I hope he loves it!

  2. Laurie says:

    Do you use boneless or bone-in chicken? Looks yummy, thank you!

    1. Tina says:

      I use bone in, but either will work.

      1. Mavis says:

        Have you tried chicken legs with this recipe?

  3. Mavis says:

    Have you tried chicken legs with this recipe?

    1. Tina says:

      Yes, but you will likely need to reduce the cooking time based on the size of the chicken legs because they are smaller than chicken thighs.

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