Description
This Baked Chicken in Sweet Teriyaki Marinade offers a juicy, flavorful poultry dish enhanced by a rich blend of soy sauce, brown sugar, honey, garlic, and ginger. Marinated to infuse deep flavors, then baked and glazed with a thickened teriyaki sauce, this recipe is perfect for a quick weeknight dinner or a delightful meal any day of the week.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken thighs (or breasts)
Marinade and Sauce
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
Garnish
- Sliced green onions
- Sesame seeds
Instructions
- Prepare marinade: In a small bowl, whisk together soy sauce, brown sugar, honey, minced garlic, grated ginger, vinegar, and sesame oil to create the flavorful teriyaki marinade.
- Marinate chicken: Place the chicken thighs or breasts into a zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s fully coated. Cover and refrigerate for at least 30 minutes, up to 24 hours, to allow the flavors to penetrate the meat.
- Preheat oven: Set your oven to 375°F (190°C) to prepare for baking the chicken.
- Bake chicken: Remove the chicken from the marinade, allowing excess liquid to drip off, and arrange the pieces in a baking dish. Reserve the remaining marinade for sauce preparation. Bake the chicken for 25 to 30 minutes until the internal temperature reaches 165°F (74°C), ensuring thorough cooking and juicy results.
- Simmer reserved marinade: While the chicken bakes, pour the reserved marinade into a small saucepan and bring it to a boil over medium heat. Reduce heat and let it simmer to safely cook off any raw chicken juices.
- Thicken sauce (optional): If you prefer a thicker glaze, mix the cornstarch with water to form a slurry. Stir the slurry into the simmering sauce and cook for 2 to 3 minutes until it thickens.
- Glaze the chicken: Once the chicken is baked and the sauce thickened, brush the sauce over the chicken or serve it on the side as desired for extra flavor.
- Garnish and serve: Finish by sprinkling sliced green onions and sesame seeds on top of the chicken for a fresh, crunchy garnish that complements the sweet and savory flavors.
Notes
- Marinate the chicken longer (up to 24 hours) for a more intense flavor.
- Use low sodium soy sauce to control the saltiness of the dish.
- The thickening step for the sauce is optional but recommended for a glaze-like consistency.
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve with steamed rice and stir-fried vegetables for a complete meal.
