Do you have a go-to dish that you fix for any and all occasions? This teriyaki chicken would definitely be one of mine. Adapted and reworked to suit our tastes (and with a little more sauce-the original just didn’t make enough for us) from this All Recipes recipe, I’ve been making this for years. Because everybody likes it, because it’s easy, and because it’s easily adaptable to all palates.
I’m not a firm believer in making any recipe only one way. Of course, if you have little cooking experience, recipes are wonderful blueprints. You’ll notice, however, in most recipes I give options. I like options. I get all Frank Sinatra when I cook-I like to do it my way. That being said, but I’d strongly encourage you to use the low-sodium soy sauce.
This dish is simple to prepare and easily customizable. I used boneless, skinless chicken thighs, but if the idea of dark meat (come to the dark side!) sends you running, you can use chicken breasts. Bone-in thighs can be used, too. You’ll have to add a little cooking time. I’m not a fan of too much vinegar in anything, but you can increase it if you prefer a less sweet sauce.
I like to add some red pepper flakes to this, because spicy is how I roll. Use ’em or lose ’em-it’s up to you. Some slivered almonds in this would be yummy, too.
This easy dish starts with a sweet, sticky, finger-licking sauce that comes together in a snap and is briefly cooked on the stove before being poured over the chicken and baked. I found the original baking time longer than necessary if using the boneless, skinless thighs, so I shortened it. You’ll have just enough time while it’s baking to make some rice (I like jasmine rice, use your favorite) and cook some veggies, maybe toss a salad if you don’t mess around.
I like to hold back just a bit of the sauce to brush over the just-cooked chicken. Makes it look all glossy and…um, glossy. Anyway, I like glossy baking dishes, too. That’s why I line my glossy baking dish with foil before I start cooking. Or maybe I do that because I’m lazy. Either way, it makes clean-up as simple as this teriyaki chicken. And you all know I’m pretty simple.
Easy Baked Teriyaki Chicken
- 1 ½ Tbs. cornstarch
- 1 ½ Tbs. cold water
- 2/3 c. low-sodium soy sauce
- 2/3 c. sugar
- 2 ½ Tbs. vinegar (I used rice vinegar, apple cider vinegar may be used)
- 2 cloves garlic, minced
- ¾ tsp. ground ginger
- ¼ tsp. ground black pepper
- ½ tsp. red pepper flakes, or to taste (optional)
- 12 boneless, skinless chicken thighs
- Step 1 Preheat oven to 425 degrees.
- Step 2 Line a 9”x13” baking dish with foil (or spray well with non-stick spray).
- Step 3 In a medium saucepan combine the cornstarch and cold water.
- Step 4 Add all the remaining ingredients except the chicken.
- Step 5 Whisk everything together and bring just to a boil.
- Step 6 Reduce heat and simmer until sauce is thickened, about 4-5 minutes. Stir frequently.
- Step 7 Remove from heat and set aside ¼ cup sauce to brush on the chicken after it’s baked.
- Step 8 Pour one half of the remaining sauce in the baking dish (spread it out in a thin layer with a spoon or spatula).
- Step 9 Place the chicken thighs in the baking dish in a single layer. They’ll be close together. Really close.
- Step 10 Pour remaining sauce over chicken.
- Step 11 Bake, uncovered, for 25 minutes.
- Step 12 Flip each thigh over and bake an additional 18 minutes or until done. I always use an instant-read thermometer to check poultry.
- Step 13 Warm remaining ¼ cup sauce and brush over baked chicken.