Baked Teriyaki Chicken Thighs

$- 4 chicken thighs, skin-on and bone-in - 1/4 cup soy sauce (low-sodium preferred) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon ginger, freshly grated - 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening) - 1/2 teaspoon black pepper To create a tasty baked teriyaki chicken, you need simple yet flavorful ingredients. The chicken thighs provide a juicy base. Using low-sodium soy sauce helps control salt levels. Honey adds sweetness, balancing the savory flavors. Rice vinegar gives a slight tang that brightens the dish. Sesame oil adds a rich, nutty taste that works well with the chicken. Fresh garlic and ginger enhance the overall flavor. Cornstarch helps thicken the sauce for a glossy finish. Black pepper adds a hint of spice. - Chopped green onions - Sesame seeds For a pop of color and texture, consider garnishing with chopped green onions and sesame seeds. These toppings not only look good but also add fresh, crunchy notes. You can sprinkle them on just before serving for maximum flavor. - Rice - Steamed vegetables Baked teriyaki chicken pairs well with rice. The rice absorbs the delicious sauce, making each bite satisfying. Steamed vegetables are a great addition, providing nutrients and a fresh taste. You can use broccoli, carrots, or snap peas for a balanced meal. These sides complement the rich flavors of the chicken and make your plate appealing. {{ingredient_image_1}} 1. First, preheat your oven to 400°F (200°C). This step is key for even cooking. 2. Line a baking dish with aluminum foil. This makes cleanup quick and easy. 3. In a medium bowl, mix the teriyaki sauce. Combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper. Whisk it well until smooth. 1. Place the chicken thighs in the baking dish, skin-side up. 2. Pour the teriyaki sauce over the chicken. Make sure to coat each piece well. 3. Bake the chicken in the oven for 30 minutes. This helps the flavors meld into the meat. 1. After 30 minutes, take the baking dish out. Move the chicken to a plate carefully. 2. Pour the remaining sauce into a saucepan. Bring it to a boil over medium heat. 3. Add the cornstarch mixture to the boiling sauce. Stir continuously until it thickens, which takes about 2-3 minutes. 4. Return the chicken thighs to the baking dish. Coat them with the thickened sauce. 5. Bake for an additional 10-15 minutes. Check the internal temperature; it should reach 165°F (75°C). 6. Let the chicken rest for 5 minutes before serving. This helps keep it juicy. To cook chicken thighs just right, use a meat thermometer. Insert it into the thickest part of the thigh. The chicken should reach 165°F (75°C) to be safe. This ensures it is juicy and cooked through. When choosing chicken, go for skin-on and bone-in thighs. They have more flavor and moisture than breasts. The bone also helps the chicken cook evenly. If you want a spicy kick, add red pepper flakes to the teriyaki sauce. Just a pinch can make a big difference. You can also add sriracha for more heat. Adding vegetables makes this dish even better. Try carrots or bell peppers. They roast well and soak up the teriyaki flavor. You can toss them in the baking dish with the chicken. To make cleanup easy, line your baking dish with foil. After cooking, you can simply toss the foil away. This saves time and effort. If you have leftover sauce, store it in an airtight container. It keeps in the fridge for about a week. You can use it for other meals or as a dip. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger will significantly enhance the flavor of your teriyaki sauce compared to dried or jarred alternatives. Marinate for Better Flavor: For an even richer taste, marinate the chicken thighs in the teriyaki sauce for at least 30 minutes or up to overnight in the refrigerator before baking. Check Temperature: Always use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. Serve with Sides: Pair your baked teriyaki chicken with steamed rice or sautéed vegetables to create a balanced and flavorful meal. {{image_2}} You can switch things up with different proteins. If you want a leaner dish, use chicken breast. Chicken thighs are great for juicy flavor. If you want a meat-free option, try tofu. Tofu soaks up teriyaki sauce well. Pork is another tasty choice. Use pork tenderloin for a sweet and savory twist. Get creative with flavors! Adding citrus can brighten your dish. Try orange or lime juice for a fresh taste. You can also mix in herbs or spices. Chili flakes can add a nice kick. This way, you can tailor the dish to your mood or season. For gluten-free diets, make simple swaps. Use gluten-free soy sauce instead of regular. It tastes just as good! If you need to thicken your sauce, cornstarch works well. You can also use arrowroot powder or potato starch as alternatives. Enjoy your teriyaki chicken without worry! To keep your baked teriyaki chicken thighs fresh, store them properly. First, let the chicken cool down to room temperature. Then, place the chicken in airtight containers. Glass or plastic containers work well. Make sure to seal them tight. You can keep the chicken in the fridge for up to four days. If you want to eat it later, freezing is a good option. When you are ready to eat the leftovers, reheating is key. The best way to reheat chicken is in the oven. Preheat your oven to 350°F (175°C). Place the chicken in an oven-safe dish, cover it with foil, and heat for about 20 minutes. This method keeps the chicken juicy. You can also use a microwave, but be careful. Heat in short bursts of one minute, checking often to avoid drying it out. Freezing your teriyaki chicken thighs is easy. Wrap each thigh in plastic wrap tightly. Then, put them in a freezer bag. Remove as much air as you can. This helps prevent freezer burn. You can freeze the chicken for up to three months. When you want to eat it, thaw the chicken in the fridge overnight. This keeps it safe and tasty. Bake chicken thighs for about 30 to 45 minutes at 400°F. The exact time depends on the thickness of the thighs. Thicker pieces may need more time. Always check the internal temperature. It should reach 165°F for safety. Use a meat thermometer for best results. This ensures juicy, safe chicken. Yes, making teriyaki sauce from scratch is easy and fun! Here’s a simple recipe: - 1/4 cup soy sauce (low-sodium is best) - 1/4 cup honey - 2 tablespoons rice vinegar - 1 tablespoon sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated Mix these ingredients in a bowl. Whisk until smooth. This sauce is perfect for your chicken. You can adjust sweetness or add spice, too! Baked teriyaki chicken thighs can be healthy. Chicken thighs provide protein and essential nutrients. The sauce has soy sauce and honey, which adds flavor but also sugar. - One chicken thigh has about 250-300 calories. - It also brings protein and healthy fats. Pair it with brown rice and veggies for a balanced meal. Use low-sodium soy sauce for less salt. Enjoy your healthy, tasty dish! This blog post covered making delicious chicken teriyaki with ease. We explored key ingredients like chicken thighs and teriyaki sauce components. You learned the best prep steps, baking times, and cooking tips for perfect results. We also discussed tasty variations and storage methods. Cooking can be fun and rewarding. Enjoy your meal and get creative in the kitchen. Happy cooking!$

Deliciously baked chicken thighs coated in a sweet and savory teriyaki sauce.

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Course Main Course

Cuisine Japanese

Servings 4

Calories 350 kcal

Ingredients

4 pieces chicken thighs, skin-on and bone-in
0.25 cup soy sauce (low-sodium preferred)
0.25 cup honey
2 tablespoons rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon ginger, freshly grated
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
0.5 teaspoon black pepper
2 pieces green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)

Instructions

Preheat your oven to 400°F (200°C) and line a baking dish with aluminum foil for easy cleanup.
In a medium bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper until well combined.
Place the chicken thighs in the baking dish, skin-side up. Pour the teriyaki sauce mixture over the chicken, ensuring all pieces are well coated.
Bake in the preheated oven for 30 minutes.
After 30 minutes, remove the baking dish from the oven and carefully transfer the chicken to a plate.
Pour the remaining sauce into a saucepan and bring to a boil over medium heat. Add the cornstarch mixture to the boiling sauce, stirring continuously until it thickens (about 2-3 minutes).
Return the chicken thighs to the baking dish, coat them with the thickened sauce, and bake for an additional 10-15 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden and crispy.
Let the chicken rest for 5 minutes after removing it from the oven.
Garnish with chopped green onions and sesame seeds before serving.

Notes

For best results, use low-sodium soy sauce.

Keyword baked, chicken, dinner, teriyaki