Teriyaki Chicken
A delightful dish featuring tender chicken thighs coated in a rich, sweet, and savory teriyaki glaze, perfect for any occasion.
Ingredients
For the Teriyaki Sauce
- 1 cup soy sauce Adds umami depth
- 3/4 cup brown sugar Balances saltiness
- 2 tablespoons honey Brings additional sweetness and gloss
- 1/4 cup rice vinegar Adds subtle tanginess
- 2 cloves garlic, minced Enhances overall taste
- 1 teaspoon ginger, grated Adds warmth and spice
- 2 tablespoons cornstarch Used to thicken the sauce
- 1/4 cup water To mix with cornstarch
For the Chicken
- 5 lbs boneless, skinless chicken thighs Juicy and tender, soak up the teriyaki sauce
- 2 green onions sliced for garnish Adds freshness and visual appeal
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Whisk until blended to create your teriyaki sauce.
- Place the chicken thighs in a baking dish and pour the teriyaki sauce over them, ensuring the chicken is evenly coated.
Cooking
- Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and allow the chicken to bake for an additional 15-20 minutes until caramelized.
- Prepare a cornstarch slurry by mixing cornstarch with a little water until smooth.
- Once the chicken is caramelized, add the cornstarch slurry to the dish and mix gently.
- Return to the oven for another 5-10 minutes or until the sauce thickens.
- Let the dish rest for a few minutes before garnishing with green onions and serving.
Notes
For enhanced flavor, consider marinating the chicken in the sauce for a few hours or overnight. Adjust the sweetness of the sauce by varying the amount of brown sugar or honey. Cooking on a baking sheet lined with parchment paper simplifies cleanup.