Baked Teriyaki Chicken
Baked Teriyaki Chicken features tender chicken thighs marinated in a sweet and savory homemade teriyaki sauce, baked to perfection for a healthy and flavorful family meal.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Asian
- Diet: Paleo
Ingredients
- 4 chicken thighs, boneless and skinless
- Salt and pepper to taste
- ½ cup soy sauce (low-sodium preferred)
- ¼ cup honey or brown sugar
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon minced fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon cornstarch (for thickening, optional)
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds (for garnish)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil. Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over the chicken. Seal the bag or cover the dish, then refrigerate for at least 30 minutes (or up to 4 hours for more flavor).
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Baking Dish: Lightly grease a baking dish with cooking spray or oil to prevent sticking.
- Place the Chicken: Remove the chicken from the marinade and place it in the prepared baking dish. Season with salt and pepper to taste.
- Bake the Chicken: Bake uncovered for about 25–30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the edges start to caramelize.
- Prepare the Sauce (Optional): If you prefer a thicker sauce, pour the marinade into a small saucepan, stir in cornstarch, and bring it to a simmer until thickened (about 5 minutes).
- Serve and Garnish: Remove the chicken from the oven, drizzle the thickened sauce over the top, and garnish with sesame seeds before serving.
Notes
Adjust the sweetener to your preference. For a gluten-free option, use tamari instead of soy sauce.