Delight your taste buds with the savory fusion of flavors in Baked Teriyaki Chicken! This classic Asian-inspired dish is not only rich in tradition but is also incredibly easy to prepare in the comfort of your home. Combining the succulent texture of chicken with the sweet and tangy teriyaki glaze makes it an instant hit among both kids and adults.
Whether you're hosting a family dinner or simply craving something special, this Baked Teriyaki Chicken is sure to satisfy and transport you to a culinary journey through the East.
Table of Contents
Why This Recipe Works
Balanced Flavors: Teriyaki sauce, being a blend of sweet, salty, and a hint of sour, caters to multiple taste preferences. The caramelized sugars in the sauce, when baked with chicken, create a crispy outer layer with a juicy and tender inside. This ensures that each bite is a harmonious play of textures and flavors, appealing to both the novice and the seasoned palate.
Simplicity at its Best: One of the best things about this recipe is its simplicity. There's no need for advanced culinary skills or a slew of kitchen gadgets. Just a handful of ingredients and a baking dish will get you a delightful dish that looks gourmet and tastes divine. It's perfect for busy weeknights when time is of the essence, but you don't want to compromise on a delicious, home-cooked meal.
Ingredients
Chicken Thighs - This part of the chicken is juicy and flavorful. If you don’t have chicken thighs, bone-in, skin-on chicken legs can be an alternative.
Teriyaki Sauce- This is a blend of soy sauce, mirin, sugar, and sometimes sake. Store-bought is convenient, but homemade allows for customization. You can substitute with a mix of soy sauce, honey, and a splash of rice vinegar if necessary.
Garlic - Fresh garlic cloves give an aromatic punch. If you don’t have fresh, garlic powder can be used (but fresh is always better).
Ginger - Fresh ginger adds zest and warmth. Ground ginger can be a substitute, but use sparingly as its flavor is concentrated.
Green Onions - These add color and a fresh, mild onion flavor. You can substitute with a sprinkle of sesame seeds or finely sliced red onion for a different touch.
Tips
- Always marinate chicken for at least 30 minutes for better flavor absorption.
- Basting chicken with sauce halfway through baking keeps it moist and flavorsome.
- Using a meat thermometer ensures your chicken is cooked perfectly; aim for 165°F (74°C).
- Let the chicken rest for a few minutes after baking. This helps juices redistribute.
- For crispier skin, broil the chicken for a few minutes after baking.
How to Serve
Baked teriyaki chicken thighs are not only delicious but also versatile. Serving them with the right accompaniments elevates the dish.
- Rice Bowl: Layer steamed jasmine or basmati rice in a bowl. Place a chicken thigh on top, drizzle with extra teriyaki sauce, and sprinkle with green onions or sesame seeds.
- Salad: Shred the chicken and toss it into a fresh salad with mixed greens, cucumbers, and bell peppers, drizzling a little extra teriyaki as dressing.
- Tacos: Use soft tortillas, add in strips of chicken thigh, top with coleslaw or lettuce, and sprinkle some sliced green onions for a fusion taco treat.
Similar Recipes
Baked Teriyaki Chicken
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 cup teriyaki sauce
- 3 cloves garlic minced
- 1 inch ginger minced
- 3 green onions sliced for garnish
Instructions
- In a bowl, mix teriyaki sauce, minced garlic, and ginger.
- Place chicken thighs in a baking dish and pour the mixture over them, ensuring they're well-coated.
- Marinate for at least 30 minutes to 2 hours in the refrigerator.
- Preheat oven to 375°F (190°C).
- Bake chicken in the oven for 25-30 minutes. Halfway through, baste the chicken with the sauce from the dish.
- Once fully cooked, let the chicken rest for 5 minutes.
- Garnish with sliced green onions before serving.
Nutrition
Notes
- Always marinate chicken for at least 30 minutes for better flavor absorption.
- Basting chicken with sauce halfway through baking keeps it moist and flavorsome.
- Using a meat thermometer ensures your chicken is cooked perfectly; aim for 165°F (74°C).
- Let the chicken rest for a few minutes after baking. This helps juices redistribute.
- For crispier skin, broil the chicken for a few minutes after baking.