Seriously Tasty Baked Teriyaki Chicken
- Recipe Introduction
- Meet Your New Favourite Easy Chicken Dinner
- Why This Oven Chicken Recipe Rocks
- Let's Talk Ingredients: Making Teriyaki Chicken Thighs Sing
- Ingredients & Equipment for Stellar Baked Teriyaki Chicken
- Cooking Method: Nailed It! Baked Teriyaki Chicken
- Recipe Notes for Your Amazing Baked Teriyaki Chicken
- Frequently Asked Questions
Seriously Tasty Baked Teriyaki Chicken
Ingredients:
Instructions:
Nutrition Facts
| Calories | 350 calories |
|---|---|
| Fat | 15g |
| Fiber | 0g |
Recipe Introduction
Quick Hook
Fancy a cracking Baked Teriyaki Chicken dish without the takeaway guilt? Honestly, this is about to become your new favourite weeknight wonder.
Think sweet, savoury, and oh-so-tender chicken, glazed in a homemade sauce that's way better than anything you'll find in a bottle.
Brief Overview
Chicken Teriyaki is like the culinary equivalent of a warm hug, right? This Japanese chicken recipe brings that comfort straight to your oven.
It's dead easy, takes about an hour, and feeds four hungry mouths.
Main Benefits
This isn't just tasty; it's actually pretty good for you! Chicken is a great source of protein. And this recipe is perfect for a quick family meal.
What makes this Chicken Teriyaki Recipe special? The homemade Teriyaki chicken marinade , obviously !
Meet Your New Favourite Easy Chicken Dinner
Remember that time I tried to make teriyaki chicken from a jar and it tasted like sugary disappointment? Yeah, never again! That's why I perfected this Quick Teriyaki Chicken recipe.
It's so easy, and the Homemade Teriyaki Sauce is a game changer.
Why This Oven Chicken Recipe Rocks
Forget complicated recipes that make you want to chuck your apron out the window. This Oven Chicken is so straightforward, even I can't mess it up.
And the best part? It’s all done in the oven! Which means less washing up!
Let's Talk Ingredients: Making Teriyaki Chicken Thighs Sing
Right, so here's what you'll need to whip up this Weeknight chicken dinner . Don't worry if you haven't got everything, you can totally adjust.
This Baked Teriyaki Chicken uses simple ingredients, which you'll probably have in your cupboard already. If not, a quick trip to Tesco will sort you right out.
Ingredients & Equipment for Stellar Baked Teriyaki Chicken
Right, let's chat about what you'll need to whip up this seriously tasty Baked Teriyaki Chicken . Honestly, it's all pretty straightforward.
You know? Nothing too cheffy or poncy. This Chicken Teriyaki Recipe will become your go-to, I promise!
Main Ingredients: Let's Get Specific
Okay, listen up! I am telling you that precise measurements matter here, especially for the Homemade Teriyaki Sauce . This is my little secret.
- Chicken: 1.5 lbs (680g) boneless, skinless teriyaki chicken thighs . Quality matters, go for thighs that look pink and plump. No one wants dodgy chicken!
- Soy Sauce: 1/2 cup (120ml) . Low sodium is my shout here.
- Mirin: 1/4 cup (60ml) . If you are in a pinch, dry sherry works a treat.
- Sake: 1/4 cup (60ml) . Rice vinegar is alright too.
- Honey: 2 tablespoons (30ml) .
- Brown Sugar: 1 tablespoon (8g) , packed.
- Garlic: 2 cloves , minced.
- Ginger: 1 teaspoon (5ml) , grated. Fresh is best!
- Sesame Oil: 1 teaspoon (5ml) . Adds that crucial nutty depth.
- Cornstarch: 1 tablespoon (8g) .
- Cold Water: 1 tablespoon (15ml) .
Seasoning Notes: Flavour Town, Population: You
The secret to a killer Quick Teriyaki Chicken lies in the balance of sweet, salty, and umami. The soy sauce is the base, obviously.
Mirin and honey bring the sweetness. Sake adds that subtle fruity tang and is a key point in this Japanese chicken recipe .
Ginger and garlic zing . It is also the core concept of the Teriyaki chicken marinade .
A little sesame oil just elevates the whole thing. For a bit of a kick, chuck in a pinch of red pepper flakes, you know? I do it all the time.
Also, consider adding a little extra garlic as the best flavor enhancer.
Equipment Needed: Keep It Simple, Stupid!
You don't need a load of fancy gear for this Easy Chicken Dinner , trust me.
- Baking Dish: A 9x13 inch one is ideal. Don't stress if you haven't got one, anything similar will do.
- Small Saucepan: For the sauce, obviously.
- Whisk: To avoid lumps in your sauce. Ain't nobody got time for lumpy sauce!
- Measuring Cups and Spoons: Get those amounts right!
- Cutting Board & Knife: For prepping the chicken and garlic
- Oven: Set to 375° F ( 190° C) and you are good to go.
Basically, If you can boil water and operate an oven, you can nail this Oven Chicken .
Cooking Method: Nailed It! Baked Teriyaki Chicken
Right, so you want the goss on how to make killer Baked Teriyaki Chicken ? Honestly, it's easier than finding a decent parking spot on a Saturday.
This ain't your average Chicken Teriyaki Recipe either. It's got that 'something special' your mates will rave about! Plus, it’s a great Easy Chicken Dinner option for those busy weeknights.
Forget ordering in - this Oven Chicken recipe will be a staple in your house.
Prep Steps: Get Your Ducks in a Row
First things first. It’s mise en place time! That's fancy chef talk for 'get everything ready before you start'. Chop your garlic, grate the ginger, measure out your sauces.
You know? It stops you from flapping about like a headless chicken later.
Safety first : When you're handling raw chicken, wash your hands. It's not rocket science, but it's seriously important. This quick Teriyaki chicken marinade will do the trick!
Step-by-Step: From Zero to Hero
- Whisk together the soy sauce, mirin, sake, honey, brown sugar, garlic, ginger, and sesame oil in a pan. Simmer it until it smells amazing.
- Mix cornstarch with cold water. Pour this into the simmering sauce. Whisk until it thickens.
- Marinate the chicken in half of the sauce for at least 30 minutes .
- Preheat your oven to 375° F ( 190° C) .
- Bake for 20 minutes , baste with the rest of the sauce.
- Bake for another 15- 20 minutes until the chicken reaches 165° F ( 74° C) .
Pro Tips: Level Up Your Teriyaki
Want to turn that good into GREAT Japanese chicken recipe ? Here's the secret. Baste, baste, baste! Seriously, every 10 minutes , brush the chicken with that sauce.
It'll get all sticky and delicious. Also, don't overcook it. Nobody wants dry chicken, and trust me the teriyaki chicken thighs will taste so much better if they are baked to perfection.
Remember, Don't overcook! Overcooked chicken will be dry. Use a meat thermometer to ensure it reaches the correct internal temperature.
And if you’re doing a Weeknight chicken dinner , you can make the sauce a day ahead. It will be a tasty Homemade Teriyaki Sauce .
Just keep it in the fridge. Job done!
Recipe Notes for Your Amazing Baked Teriyaki Chicken
Alright, let's dive into some helpful hints for your Baked Teriyaki Chicken adventure. These are the bits and bobs that'll take your Chicken Teriyaki Recipe from "meh" to "OMG, can I have seconds?".
Honestly, a little prep goes a long way!
Serving Suggestions: Level Up Your Dinner
So, you've got this gorgeous Oven Chicken , all glazed and glistening. Don't just plonk it on a plate, innit?
- Plating and Presentation: Think restaurant vibes. Arrange your Quick Teriyaki Chicken nicely on a bed of fluffy rice. Sprinkle with sesame seeds and a few finely chopped green onions. Boom! Instant elegance.
- Complementary Sides and Beverages: Steamed rice is a classic, but stir fried veggies (think broccoli and carrots) also work a treat. For drinks, try a light beer or even a chilled glass of plum wine. Lush!
Storage Tips: Keep the Flavour Alive
Right, so you've made a batch of this Teriyaki chicken thighs and have some leftovers. No worries, we've all been there.
- Refrigeration Guidelines: Pop any leftover Baked Teriyaki Chicken into an airtight container. It'll happily sit in the fridge for up to 3-4 days. That's sorted then!
- Freezing Options: You can freeze it too! Let it cool completely, then wrap it tightly in cling film and foil. It will be good for up to 2-3 months.
- Reheating Instructions: The best way to reheat is in the oven at 350° F ( 175° C) until warmed through. You can also use the microwave, but it might get a bit rubbery.
Variations: Make It Your Own, innit?
The beauty of this Japanese chicken recipe is that you can tweak it to your liking. Here are a few ideas to get you started.
- Dietary Adaptations: Gluten free? Just use tamari instead of soy sauce. Sorted! Want to cut the sugar? Reduce the honey a bit. Simple as that!
- Seasonal Ingredient Swaps: In the summer, throw some grilled pineapple on top for a tropical twist. During autumn, try adding a pinch of cinnamon to the Homemade Teriyaki Sauce . Oh my gosh, divine!
Nutrition Basics: Goodness in Every Bite
This Easy Chicken Dinner isn't just delicious, it's also pretty good for you.
- Simplified Nutrition Information: Each serving clocks in around 350 calories, with a good dose of protein. Not bad, eh?
- Key Health Benefits: Chicken is a lean protein source, and ginger has anti inflammatory properties. Bonus points! Just remember that the sodium content can be a bit high, so maybe go easy on the salt elsewhere in your meal.
You know what? This Baked Teriyaki Chicken recipe is a winner for a reason. It's easy, tasty, and adaptable. Get in the kitchen and give it a bash.
I know you'll nail it! And trust me, once you've made your own Teriyaki chicken marinade , you'll never go back to the shop bought stuff.
Frequently Asked Questions
Can I make Baked Teriyaki Chicken ahead of time? Like, can I prep it on Sunday for a Wednesday dinner?
Absolutely! You can prep the chicken and the teriyaki sauce ahead of time. Marinate the chicken for up to 24 hours in the fridge the longer it marinates, the more flavourful it becomes. Then, simply bake it off when you're ready for dinner.
Just remember to keep the chicken properly refrigerated to avoid any nasty surprises!
Help! My Baked Teriyaki Chicken is dry. What did I do wrong, and how can I fix it?
Oh dear, nobody wants dry chicken! It sounds like it may have been overcooked, or perhaps the oven was too hot. Next time, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) and baste it frequently with the teriyaki sauce during baking.
To rescue your current batch, try drizzling extra sauce over the chicken and serving it with a side of steamed rice to soak up the moisture.
I'm not a fan of chicken thighs. Can I use chicken breasts for this Baked Teriyaki Chicken recipe?
You certainly can use chicken breasts, although chicken thighs are juicier and more forgiving. If using chicken breasts, flatten them slightly to ensure even cooking. Keep a close eye on them in the oven as they can dry out more easily.
I recommend reducing the cooking time by a few minutes and checking the internal temperature frequently.
What's the best way to store leftover Baked Teriyaki Chicken? Can I freeze it?
Leftover Baked Teriyaki Chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, you can freeze it for up to 2-3 months. Make sure to cool it completely before freezing to prevent freezer burn. When reheating, add a splash of water or chicken broth to keep it moist.
Is there a gluten free version of this Baked Teriyaki Chicken? I'm trying to be a bit healthier!
You can absolutely make this recipe gluten free! Just swap the regular soy sauce for tamari, which is a gluten free alternative. Double check all your other ingredients as well, just in case!
You could also try reducing the sugar content slightly by using less honey or brown sugar, or swapping it for a natural sweetener like stevia.
