Description
A delicious oven-baked dish featuring tender chicken thighs marinated in a sweet and savory teriyaki sauce, perfect for weeknight dinners.
Ingredients
- 4 boneless, skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Sesame seeds for garnish
Instructions
- Prepare the Marinade: In a large bowl, combine the soy sauce, honey, rice vinegar, minced garlic, ground ginger, and sesame oil. Whisk until well blended.
- Marinate the Chicken: Add the chicken thighs to the marinade and ensure they are generously coated. Cover the bowl and refrigerate for at least 30 minutes.
- Preheat the Oven: Preheat your oven to 425°F (220°C) while the chicken is marinating.
- Arrange the Chicken: Remove the chicken thighs from the marinade and arrange them in a single layer on a baking sheet lined with parchment paper.
- Bake the Chicken: Bake the chicken thighs for 25-30 minutes, or until fully cooked and the internal temperature reaches 165°F (75°C).
- Make the Sauce: While the chicken is baking, pour the reserved marinade into a small saucepan over medium heat. Bring to a simmer and stir in the cornstarch-water mixture, stirring constantly until thickened, about 2-3 minutes.
- Glaze and Serve: Once the chicken is done, brush it generously with the thickened sauce and let it sit for a few minutes before serving. Garnish with sesame seeds.
Notes
Let the chicken marinate for at least an hour for the best flavor. Use parchment paper on your baking sheet for easy cleanup.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian