Baked Teriyaki Chicken Thighs Flavorful and Easy Recipe

Are you ready to enjoy a delicious meal that’s also easy to make? My Baked Teriyaki Chicken Thighs recipe is full of flavor and perfect for any night of the week. With simple ingredients and straightforward steps, you’ll have juicy chicken ready in no time. Plus, I’ll share tips, variations, and storage info to make this dish even better. Let’s get cooking!

Ingredients

Complete List of Ingredients

To make Baked Teriyaki Chicken Thighs, you need the following items:

– 4 bone-in, skin-on chicken thighs

– ½ cup soy sauce (low sodium)

– ¼ cup honey

– 2 tablespoons rice vinegar

– 2 tablespoons sesame oil

– 3 cloves garlic, minced

– 1 tablespoon fresh ginger, grated

– 1 teaspoon cornstarch (optional, for thickening)

– 1 tablespoon sesame seeds

– 2 green onions, sliced (for garnish)

These ingredients come together to create a sweet and savory dish that is easy to prepare. The chicken thighs stay juicy while the marinade gives them a lovely glaze.

Nutritional Information

Each serving of Baked Teriyaki Chicken Thighs has about:

– Calories: 320

– Protein: 25 grams

– Carbs: 15 grams

– Fats: 18 grams

This meal is not only tasty but also provides a good balance of protein and carbs. The healthy fats from sesame oil add nice flavor.

Ingredient Substitutions

You can easily swap some ingredients if you need to. Here are a few ideas:

– Soy sauce: Try tamari for a gluten-free option.

– Honey: Maple syrup works well for a vegan choice.

– Rice vinegar: You can use apple cider vinegar for a different flavor.

These substitutions won’t change the dish much, but they can fit your diet better.

Step-by-Step Instructions

Prepping the Chicken

First, wash the chicken thighs. Rinse them under cold water. Pat them dry with paper towels. This step helps remove any extra moisture. It also makes the skin crispier when baked. Place the thighs skin-side up in a baking dish. You want them to fit well without overlapping. Season the chicken with salt and pepper for added flavor.

Making the Teriyaki Marinade

Now, let’s make the teriyaki marinade. In a large bowl, mix these ingredients together:

– ½ cup soy sauce (low sodium)

– ¼ cup honey

– 2 tablespoons rice vinegar

– 2 tablespoons sesame oil

– 3 cloves garlic, minced

– 1 tablespoon fresh ginger, grated

Whisk them until smooth. This marinade gives the chicken a sweet and savory taste. If you want a thicker sauce, mix 1 teaspoon of cornstarch with a tablespoon of water. Stir this into the marinade. It will help the sauce cling to the chicken better.

Baking Process

Preheat your oven to 425°F (220°C). Once it is hot, pour the marinade over the chicken thighs. Make sure each piece is well coated. Reserve some marinade for basting later. Bake the chicken for 30 to 35 minutes. The skin should get crispy and golden. Use a meat thermometer to check the internal temperature. It should reach 165°F (75°C). Halfway through baking, baste the chicken with the reserved marinade. In the last 5 minutes, sprinkle sesame seeds on top. This adds a nice crunch and flavor. Once done, let the chicken rest for a few minutes before serving. You can find the full recipe in the main article.

Tips & Tricks

Perfecting Your Baked Teriyaki Chicken

To get crispy skin and juicy meat, follow these tips:

– Dry the Chicken: Pat the chicken thighs dry with paper towels. This helps the skin get crispy.

– High Heat: Bake at a high temperature, like 425°F (220°C). This crisps the skin fast.

– Baste Midway: Halfway through baking, baste the chicken with the reserved marinade. This keeps it moist.

– Use a Meat Thermometer: Check that the inside reaches 165°F (75°C). This guarantees safety and juiciness.

Common Mistakes to Avoid

Watch out for these common errors:

– Skipping Drying: Not drying the chicken can lead to soggy skin.

– Wrong Temperature: Baking at a low temperature makes the skin rubbery.

– Overcrowding: Don’t crowd the baking dish. It can trap steam and affect crispiness.

– Ignoring Rest Time: Letting the chicken rest helps the juices settle. Cutting too soon makes it dry.

Serving Suggestions

Pair your baked teriyaki chicken with these sides:

– Steamed rice: A classic choice that soaks up the sauce well.

– Stir-fried vegetables: Bright, crunchy veggies add color and nutrients.

– Cucumber salad: Refreshing and cool, it balances the rich flavors.

– Noodles: Tossed with sesame oil, they make a filling option.

Check out the Full Recipe for more details on making this delicious dish!

Variations

Adjusting Flavor Profiles

You can change the taste of your teriyaki chicken in fun ways. If you like spice, add some red pepper flakes to the marinade. This will give your dish a nice kick. For a sweeter touch, toss in a bit more honey. If you crave tanginess, increase the rice vinegar. Each tweak makes the dish special and suits your taste.

Alternative Chicken Cuts

While chicken thighs are great, you can use other cuts. Boneless thighs work well and cook faster. Chicken breasts are leaner but still tasty. Drumsticks can add a fun twist, too. Just remember, cooking times might change based on the cut you choose.

Cooking Methods

Baking is easy, but you have other options. You can grill the chicken for a smoky flavor. Just marinate it the same way, then place it on a hot grill. Flip it often to cook evenly. Pan-searing is another method. Use a hot skillet to get a crispy skin, then finish cooking in the oven. Each method brings out different flavors and textures in your chicken.

For the complete recipe, check the [Full Recipe].

Storage Info

How to Store Leftovers

To keep your baked teriyaki chicken thighs fresh, follow these simple steps:

– Let the chicken cool to room temperature.

– Place the chicken in an airtight container.

– Store it in the fridge for up to 3 days.

This method helps maintain flavor and texture, ensuring your leftovers taste great.

Reheating Tips

Reheating your chicken properly keeps it juicy and tasty. Here are a few methods:

– Oven: Preheat to 350°F (175°C). Place chicken on a baking sheet. Heat for about 15-20 minutes.

– Microwave: Use a microwave-safe dish. Cover with a damp paper towel. Heat on medium for 1-2 minutes, checking often.

– Stovetop: Heat a skillet over medium heat. Add a splash of water or broth. Cook for about 5-7 minutes, covered.

These methods help the chicken remain moist while warming it up.

Freezing Guidelines

If you want to save your baked teriyaki chicken for later, freezing is a great option. Here’s how:

– Cool the chicken completely.

– Wrap each piece tightly in plastic wrap.

– Place wrapped chicken in a freezer-safe bag or container.

– Label with the date. It can last for up to 3 months.

To reheat, thaw in the fridge overnight and follow the reheating tips above.

For the full recipe, check out the details provided earlier.

FAQs

How long to bake chicken thighs at 425°F?

Bake chicken thighs at 425°F for 30 to 35 minutes. This ensures they cook through and get crispy. Always check that the skin is golden brown. Cooking time may vary based on the size of the thighs.

Can I use a different type of chicken?

Yes, you can use boneless chicken thighs or chicken breasts. Adjust the baking time if you use boneless cuts. They usually cook faster, around 20 to 30 minutes. Just watch for that golden color!

What should I serve with Baked Teriyaki Chicken Thighs?

Pair your chicken with steamed rice or stir-fried veggies. Some great choices are broccoli, bell peppers, or snap peas. You can also add a fresh salad for crunch. For garnish, top with sliced green onions or toasted sesame seeds.

What is the best way to check if chicken is fully cooked?

Use a meat thermometer to check the internal temperature. It should reach 165°F for cooked chicken. Insert it into the thickest part of the thigh. This ensures it is safe to eat. Always let it rest before serving.

For the full recipe, check the ingredients and instructions above!

You now have all the tools to make delicious baked teriyaki chicken thighs. We covered the ingredient list, including substitutions, and explored cooking methods. Remember to check the nutritional info for healthy eating. Use the tips to avoid mistakes and enhance flavor. Don’t forget the variations to keep things exciting. Store leftover chicken properly for future meals. With these steps, you can serve great dishes every time. Enjoy your cooking and happy eating!

Baked Teriyaki Chicken Thighs

Indulge in the deliciousness of Baked Teriyaki Chicken Thighs with this easy recipe! Perfectly marinated in a sweet and savory blend of soy sauce, honey, and spices, these crispy chicken thighs are a crowd favorite. Ready in just 45 minutes, this dish is ideal for dinner or meal prep. Discover the full recipe and step-by-step instructions to impress your family tonight. Click through to explore this tasty culinary delight!

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Ingredients

  

4 bone-in, skin-on chicken thighs

½ cup soy sauce (low sodium)

¼ cup honey

2 tablespoons rice vinegar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 teaspoon cornstarch (optional, for thickening)

1 tablespoon sesame seeds

2 green onions, sliced (for garnish)

Instructions

 

Preheat your oven to 425°F (220°C).

In a large mixing bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until well combined.

Place the chicken thighs in a baking dish, skin side up. Pour the teriyaki marinade over the chicken, ensuring each piece is well coated. Reserve a small amount of marinade for basting later.

If you prefer a thicker sauce, dissolve the cornstarch in a tablespoon of water and stir it into the marinade.

Bake the chicken in the preheated oven for 30-35 minutes or until the skin is crispy and the internal temperature reaches 165°F (75°C). Baste the chicken with the reserved marinade halfway through the cooking time.

In the last 5 minutes of baking, sprinkle sesame seeds over the chicken thighs to toast and enhance flavor.

Once cooked, remove the chicken from the oven and let it rest for a few minutes.

Garnish with sliced green onions before serving.

Prep Time: 10 minutes | Total Time: 45 minutes | Servings: 4