Baked Teriyaki Chicken


I’m going to level with you and admit this is Americana-housewife teriyaki. Not authentic Japanese cuisine, although for all I know it may bear close resemblance to it. This is an inexpensive recipe that’s easy, delicious, and makes chicken TASTE LIKE CANDY. In a good way.

2 clove garlic, minced
1 tablespoon sesame oil
2 Tbsp cornstarch
2 Tbsp cold water
1 cup white sugar
1 cup soy sauce
1/2 cup red wine vinegar
1 tsp ground ginger
1/2 tsp ground black pepper
6 chicken thighs

In a frying pan with a small amount of canola oil, brown the chicken thighs on the skin side and set aside.

In a small saucepan over medium-high heat, lightly saute the garlic in the seasame oil. Meanwhile, combine all of the remaining ingredients except for the chicken thighs. Add to garlic and stir constantly, letting the mixture simmer, until the sauce begins to thicken.

Put the chicken breasts in a bowl, and pour the sauce over them. Gently move the breasts around to make sure that they’re completely coated, then cover the bowl and let it stand in the refrigerator for 2-3 hours (the marinade time may be omitted if you’re in a hurry).

Preheat the oven to 425. Spray a glass baking dish with PAM. Place the chicken breasts in the pan and pour sauce over them. Bake for 40 minutes. If you want softer skin, cover with foil and baste with the sauce every ten minutes (the version shown here was cooked uncovered and unbasted and deliciously crispy).

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