Teriyaki Chicken
Teriyaki Chicken thighs made in the oven with an easy and delicious marinade is one of the best tasting chicken recipes that your entire family will love!
Servings: 4 servings
Ingredients
chicken:
- 1 1/2 pounds boneless skinless chicken thighs
glaze:
- 1 tablespoon corn starch
- 1 tablespoon water
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoon lemon juice
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 teaspoon toasted sesame oil
garnish:
- 4 scallions thinly sliced
- 1 teaspoon sesame seeds
Instructions
- Preheat oven to 400°F. Line a 9x13 inch pan with parchment paper. Alternatively, you can coat with non-stick spray. Arrange the 1 1/2 pounds boneless skinless chicken thighs in the pan so that they are close but not touching, skin side down.
- In a small bowl, whisk together 1 tablespoon water and 1 tablespoon corn starch.
- In a small saucepan, whisk together 1/4 cup brown sugar, 1/2 cup soy sauce, 2 tablespoon lemon juice, 2 cloves garlic (minced), 1 teaspoon fresh ginger (grated), and 1 teaspoon toasted sesame oil. Slowly whisk in cornstarch slurry into the mixture.
- Heat teriyaki sauce over medium high heat until it comes to a boil. Reduce heat until it can maintain a gentle boil and allow to cook about 2 minutes until the mixture just starts to thicken. Remove from heat.
- Remove about 3 tablespoons of the sauce and reserve for later. Pour remaining sauce over the chicken. Bake in preheated oven for 10-15 minutes or until chicken has reached an internal temperature of 165°F, bake times may vary by thickness and initial temperature of the chicken.
- Brush the top of the chicken with the reserved sauce. Garnish with 4 scallions (thinly sliced) and 1 teaspoon sesame seeds. Serve with rice or noodles and a steamed vegetable.
Video
Nutrition
Calories: 300kcal | Carbohydrates: 19g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 161mg | Sodium: 1777mg | Potassium: 529mg | Sugar: 14g | Vitamin A: 160IU | Vitamin C: 5.6mg | Calcium: 49mg | Iron: 2.4mg
