Baked Teriyaki Chicken Recipe
This Baked Teriyaki Chicken Recipe makes the most tender, juicy and flavorful chicken you have ever tasted! It's so easy to make and comes together quickly.
Large Stock Pot
Oven Safe Baking Dish
- 4-8 Bone-In, Skin-On Chicken Thighs *there is enough sauce for up to 8 pieces
- Salt & Pepper
- 1 tbsp Oil
FOR THE CORNSTARCH SLURRY:
- 2 tbsp Cornstarch
- 1/4 c Water
FOR THE MARINADE/GLAZE:
- 3/4 c Water
- 1/2 c Low Sodium Soy Sauce
- 1/4 c Brown Sugar
- 2 tbsp Honey
- 1 clove Garlic minced
- 1 tbsp Ginger grated, you could also use 1 tsp ground ginger instead
- White Rice cooked
- Green Onions
- White Sesame Seeds
Preheat oven to 400 degrees.
Whisk together the sauce ingredients and cook in a small saucepan to boiling. Add cornstarch and cook for two minutes or until thickened. Allow to cool slightly.
Heat a large heavy bottomed pot over medium high heat. Add oil.
Season the chicken with salt and pepper and add to pot. Brown on both sides and remove to a baking dish. The chicken will not be fully cooked at this point.
Add 1/2 of the sauce to the chicken using a brush to baste. Bake for 20 minutes.
After 20 minutes, add the rest of the sauce and bake for another 20 minutes or until the chicken reaches 165 degree F.
Serve with cooked white rice and garnish with white sesame seeds and green onions.