Baked teriyaki chicken

Baked teriyaki chicken

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Baked Teriyaki Chicken that’s crispy and caramelized in the oven with just 5 minutes of prep time and homemade teriyaki sauce.

Baked Teriyaki Chicken recipe

Teriyaki Chicken doesn’t have to imply a shop-bought marinade with elements you don’t know or just a takeout alternative. I am inclined to wager if you’ve ever produced any Asian recipes in the past you’ve got all the components you need to have for this dish. It’s as difficult as soy sauce and rice vinegar.

Plus considering that we are baking this chicken teriyaki you don’t even have to stand more than the stovetop searing off tiny pieces of chicken breast or thigh meat and hoping your sauce doesn’t burn.

Did I mention this teriyaki chicken was a single pot? We make and thicken the sauce in the same skillet as the chicken is going to bake so just be confident you’re utilizing an oven-secure skillet when you commence the sauce. I use my coated cast iron skillets that I love, but any oven protected skillet will work.

I use skin on and bone in chicken for this recipe but you can use boneless skinless chicken thighs as properly. I’m just a sucker for a great baked chicken thigh.

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How do you make Teriyaki Sauce:

Teriyaki Sauce is rather basic to make. It’s a mixture of soy sauce, rice vinegar, sugar, cornstarch, ginger and garlic thickened somewhat ahead of baking. To make issues easy I use garlic powder and ground ginger but utilizing fresh is even a lot more flavorful and delicious!

You can use the sauce in a stir-fry or with noodles like in this Ground Beef Teriyaki Ramen.

How do you make teriyaki chicken stir fry?

  • Use boneless and skinless chicken thighs and reduce them into 1 inch cubes. Include a tiny quantity of canola oil to the pan on medium substantial heat.
  • Saute the chicken thighs on the two s >

Grilled Teriyaki Chicken:

If you’d like to grill this teriyaki chicken you can make easy changes and have an effortless summer dinner.

  • Add the components to a container with the pieces of chicken and marinade overnight.
  • Get rid of the chicken and allow the marinade drip off prior to incorporating it to the grill.
  • Cook the chicken on the grill and pour the marinade into a medium sized saucepan to deliver it to a boil.
  • Soon after the sauce has cooked down and thickened use a clean brush or spoon to glaze the chicken on the grill lightly.
  • Serve with extra sauce on the side or on prime.

You can also make this recipe in the slow cooker, I have a Slow Cooker Teriyaki Chicken too!

What to serve with teriyaki chicken? We really like Chow Mein, brown rice or Fried Rice and steamed broccoli or other basic Roasted Veggies.

You can also make your dish seem fairly with a couple of straightforward garnishes. Very first, I fairly a lot really like sprinkling sesame seeds on any Asian dish that tends to make sense. It adds shade and instantaneous fancy to the dish. 2nd I love employing green onions as a garnish because they’re fresh and delicious and work nicely with Asian recipes.

  1. Slice them thinly from root to tip. I enjoy employing the two the white and green parts of the green onion. The white parts have a more powerful flavor than the green components but the two are equally delightful.
  2. Slice them thinly on an angle for a fancier presentation.
  3. Gift Wrap ribbon technique when you use a knife and reduce the green onions really thinly on an angle (extended angle so its practically 2-3 inches long) and add it to ice water for thirty minutes. This makes green onions super curly.

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