Teriyaki Chicken
Baked teriyaki chicken is easy to make, tender and juicy, and marinated in a sweet and savory homemade teriyaki sauce for chicken thighs or breasts that cooks in under 30 minutes.
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic (, minced)
- 1 teaspoon cornstarch
- 1/4 teaspoon freshly ground black pepper
- 2 pounds boneless, skinless chicken thighs or boneless skinlees chicken breasts
Instructions
- 1
Whisk the sugar, soy sauce, vinegar, garlic, cornstarch, and pepper in a small saucepan over low heat. Bring to a rolling simmer, stirring frequently, and cook for 2-3 minutes, or until the sauce thickens and bubbles. Remove from heat to cool.
- 2
Place the chicken in freezer bags or shallow bowls with half to 3/4 of the teriyaki sauce. Refrigerate for 30 minutes or overnight. I find 2 hours gives great flavor.
- 3
Bake in a 425°F oven for 20-25 minutes or until the internal temperature reaches 160°F and juices run clear. The temp will rise to 165°F as it rests. Pour the remaining sauce over the chicken when serving.
Cook it from the original
This recipe comes from foodiecrush.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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