Get fresh Coupons, Store reviews and very Special offers at Minonly.com
recipes

Baked Teriyaki Chicken


A delicious variation on the popular classic originating from Japanese cuisine, these baked thighs are pretty much imbibed through and through with dark, sweet and syrupy teriyaki sauce. The sauce you'll whip up in a flash but if you really take care to brush the chicken several times with the sauce as it's baking, you will slowly mount up the layers of sticky, bubbly goodness and the result will sweep you off your feet! Enjoy with some steaming hot rice, sautéed greens or a mound of fried noodles.
(more...)

A delicious variation on the popular classic originating from Japanese cuisine, these baked thighs are pretty much imbibed through and through with dark, sweet and syrupy teriyaki sauce. The sauce you...

Share this with friends
Cook time90 minYield6 servings


Ingredients

  • 1/2 cup soy sauce
  • 1/2 cup white sugar
  • 1/4 cup cider vinegar
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 clove garlic, minced
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Cooking guidelines

Heat a small saucepan over low heat. Whisk together the soy sauce, white sugar, cider vinegar, cornstarch and cold water. Mince your garlic and add it to the mixture along with the ground ginger and season with freshly ground black pepper. Pour this mixture into the saucepan and let it simmer until it thickens and bubbles nicely, taking care to stir frequently to avoid any lumps forming.

Preheat your oven to 425°F/220°C.

Lightly grease a 9x13 inch baking dish and lay the chicken thighs in it. Using a pastry brush, spread the sauce over the chicken, making sure every little fold of the meat is covered thickly with the sauce. Turn the thighs over and do the same on the other side. Save any remaining sauce for brushing the meat while it is baking.

Place the baking dish with your meat in the preheated oven and bake for about 30 minutes. Every 10 minutes, open the oven carefully and brush the meat with your remaining teriyaki sauce. You can also scoop up the beautifully bubbly and gooey sauce from the bottom of the baking pan and brush that onto the meat too. Turn the thighs to the other side and bake them for another 30 minutes, repeating the brushing process every 10 minutes as you did before. After the half hour elapses, test that your meat is fully cooked through by piercing the meat to the bone. If it is no longer pink inside and juices run clear, your chicken is done and ready to be enjoyed.


  • Chef: Recipes.camp
  • Published:

Category: Chicken meat

Share this recipe with friends!

Add comment


Your name:

Your comment:

Or search similar recipes by title baked teriyaki chicken .
Search similar recipes on the Internet like Baked Teriyaki Chicken