Description
This quick and healthy baked teriyaki chicken recipe uses juicy chicken thighs coated in a sticky homemade teriyaki sauce. It’s perfect for busy weeknights and can be easily customized for dietary needs.
Ingredients
Scale
- 1 pound Boneless Chicken Thighs
- 2 tablespoons Oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup Water
- 4 tablespoons Light Brown Sugar
- 2 tablespoons Rice Wine Vinegar
- 2 teaspoons Sesame Oil
- 2 teaspoons Cornstarch
- 2 tablespoons Sesame Seeds
- 2 stalks Green Onions
Instructions
- Preheat your oven to 400°F (200°C). Grease a 9×13 baking dish with non-stick cooking spray.
- Pat the chicken thighs dry.
- Heat oil in a saucepan over medium heat. Add minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Stir in low sodium soy sauce, water, brown sugar, rice wine vinegar, and sesame oil. Bring to a simmer for 2 minutes.
- Mix cornstarch with a little water to create a slurry, then whisk it into the simmering sauce until thickened.
- Brush half of the teriyaki sauce over the chicken thighs. Bake for 20 minutes.
- Brush the chicken with the remaining sauce and bake for an additional 10-20 minutes, or until cooked through.
- Serve immediately, garnished with sesame seeds and chopped green onions.
Notes
- For a gluten-free option, use tamari instead of soy sauce.
- Feel free to add vegetables like bell peppers, broccoli, or snap peas to the baking dish.
- Leftovers can be stored in airtight containers in the refrigerator for up to 3-4 days.
- The chicken can be frozen for up to 3 months in airtight containers or freezer bags.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 100 mg