Description
This Teriyaki Chicken recipe features tender, juicy boneless, skinless chicken thighs baked in a sweet and savory homemade teriyaki sauce made from soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. The dish is oven-baked to perfection, resulting in a glossy, thickened sauce that coats the chicken beautifully. Garnished with fresh green onions, it’s perfect served over rice or alongside your favorite sides.
Ingredients
Scale
Chicken
- 5 lbs boneless, skinless chicken thighs
Teriyaki Sauce
- Soy sauce, 2/3 cup (approximately)
- Brown sugar, 2 tablespoons
- Honey, 2 tablespoons
- Rice vinegar, 2 tablespoons
- Garlic, 2 cloves minced
- Ginger, 1 teaspoon grated
Thickening Slurry
- Cornstarch, 1 tablespoon
- Water, 2 tablespoons
Garnish
- Green onions, sliced, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready when the chicken is prepared.
- Make Teriyaki Sauce: In a mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger until the sugar dissolves and the mixture is well blended.
- Prepare Chicken: Arrange the chicken thighs evenly in a large baking dish to allow even cooking.
- Coat Chicken: Pour the teriyaki sauce mixture over the chicken thighs, making sure each piece is thoroughly coated for maximum flavor.
- Cover and Bake Initially: Cover the baking dish tightly with foil and place it in the preheated oven.
- Bake Chicken: Bake for 30 minutes covered, then remove the foil and continue baking for an additional 15-20 minutes until the chicken is cooked through and the sauce begins to thicken.
- Prepare Slurry: In a small bowl, mix cornstarch and water together to create a smooth slurry for thickening the sauce.
- Thicken Sauce: Pour the cornstarch slurry into the baking dish, stirring gently to combine it with the chicken and sauce.
- Final Bake: Return the baking dish to the oven and bake for another 5-10 minutes until the sauce reaches your desired thickness and shine.
- Rest Chicken: Remove the dish from the oven and allow the chicken to rest for a few minutes, letting the juices settle.
- Garnish: Sprinkle sliced green onions over the chicken for a fresh, vibrant finish.
- Serve: Serve the teriyaki chicken hot over steamed rice or alongside your favorite side dishes. Enjoy your meal!
Notes
- Use boneless, skinless chicken thighs for the best flavor and tenderness.
- You can substitute brown sugar with coconut sugar or maple syrup for variations in sweetness.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a thicker sauce, adjust the cornstarch slurry quantity accordingly.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
- Adding sesame seeds as a garnish can enhance the flavor and presentation.
