Baked Teriyaki Chicken and Broccoli
User Reviews
5
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Prep Time
1 hr
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Cook Time
40 mins
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Total Time
1 hr 40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian
Baked Teriyaki Chicken and Broccoli
Description
Baked Teriyaki Chicken and Broccoli features bone-in, skin-on chicken thighs that are first marinated in a teriyaki sauce made from soy sauce, brown sugar, garlic, ginger, honey, and cornstarch to achieve a glossy, thickened finish. The chicken is seared on both sides in butter to develop a golden-brown crust, then arranged skin-side up in a baking dish. Fresh broccoli florets and sliced carrots are added atop the chicken along with additional reserved teriyaki sauce before baking in the oven. The baking process allows the sauce to penetrate the vegetables and chicken, resulting in tender, flavorful meat and crisp-tender vegetables. The sesame seeds and sliced green onions sprinkled on top provide a final nutty and fresh contrast.
The dish can be served as a main course alongside steamed rice or noodles to soak up the flavorful sauce. It's suitable for dinner or meal prep since the components hold up well to reheating. You can substitute boneless, skinless chicken breasts or thighs if preferred, adjusting cooking times accordingly for doneness. Using reduced sodium soy sauce keeps the overall saltiness balanced within the sweet-savory profile. The marinade can be made ahead, allowing for flexibility in preparation.
Make sure to marinate the chicken for at least 30 minutes or up to overnight for deeper flavor. Adjust vegetables to preference or availability, but carrots add a nice mild sweetness and contrast in texture. The searing step renders the skin crispy and locked in juices, which enhances the final bake. The sauce thickened with cornstarch ensures a clingy coating without excess liquid pooling in the dish.
Ingredients
- 6 bone-in skin-on chicken thighs*
- 2 tablespoons butter unsalted
- 12 ounces broccoli florets
- 6 carrot cut diagonally in 1-inch-thick slices
- 1 teaspoon sesame seeds
- 1 green onion thinly sliced
For the teriyaki sauce
- 1 tablespoon cornstarch
- ½ cup soy sauce reduced sodium
- ⅓ cup brown sugar packed
- 3 cloves garlic minced
- 1 tablespoon ginger freshly grated
- 2 tablespoons honey
Instructions
- Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
- To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
- Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
- Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
- Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with sesame seeds and green onion, if desired.
Notes
- Boneless, skinless chicken breasts or thighs can replace bone-in chicken thighs, but adjust cooking times to ensure thorough cooking.
- Marinating the chicken for longer enhances flavor; overnight marinating is ideal.
- This dish pairs well with steamed rice or noodles to absorb the teriyaki sauce.
User Reviews
Overall Rating
5
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