Baked Teriyaki Chicken
Made with a simple homemade marinade, these Baked Teriyaki Chicken Thighs are a quick, easy, and mouthwatering dinner. Just prepare the sauce and pop them in the oven! Serve with any sides of your choice.
Servings: 6 servings
Calories: 379kcal
Ingredients
- 12 Boneless skinless chicken thighs
- 1 tbsp. Water
- 1 tbsp. Cornstarch
- 1/2 tbsp. Sesame Oil
- 1/2 c. Brown sugar
- 1/4 c. Apple cider vinegar
- 1/2 c. Soy sauce
- 2 cloves Garlic minced
- Pepper to taste
Instructions
- Preheat the oven to 425 degrees.
- In a pot, add in 1 tablespoon of cornstarch.
- Pour in 1 tablespoon of water into the pot.
- Add in ½ tablespoon of sesame oil.
- Sprinkle in ½ cup of brown sugar.
- Add in ½ cup of soy sauce.
- Pour in ¼ cup of apple cider vinegar.
- Mix in 2 cloves of garlic, and add pepper to taste.
- Whisk together all of the ingredients, and heat them over medium-low heat on the stovetop. Stir continuously, and continue cooking until the sauce has begun to thicken. Remove the sauce from the burner.
- Baste both sides of the chicken thighs with the teriyaki sauce mixture, and place them top side facing down on a baking rack.
- Bake for 15 minutes, baste with more teriyaki sauce, and bake for 15 minutes more.
- Flip the chicken thighs over, and baste with teriyaki sauce again. Bake for an additional 10 minutes, and then baste one last time. Return the chicken to the oven for a final 5 minutes of baking time.
Nutrition
Calories: 379kcal | Carbohydrates: 23g | Protein: 45g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 214mg | Sodium: 1308mg | Potassium: 628mg | Sugar: 19g | Vitamin A: 55IU | Vitamin C: 0.3mg | Calcium: 42mg | Iron: 2.4mg