Easy Teriyaki Chicken With Homemade Teriyaki Sauce
User Reviews
5
6 reviews
Excellent
Easy Teriyaki Chicken With Homemade Teriyaki Sauce
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This easy teriyaki chicken with homemade teriyaki sauce has to be one of the the simplest, most delicious dinners ever.
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Ingredients
Homemade Teriyaki Sauce
- 1/3 cup soy sauce
- 1/4 cup water
- 2 tablespoons mirin
- 1 tablespoon rice wine vinegar
- 1/4 cup granulated sugar 50g
- 3 tablespoons brown sugar 37g
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/2 tablespoon cornstarch whisked with 1 tablespoon water
Teriyaki Chicken
- 2 chicken thighs large or 4 small, boneless skinless
Serve With
- rice
- broccoli steamed
Instructions
Homemade Teriyaki Sauce
- Combine soy sauce, water, mirin, rice wine vinegar, granulated sugar, brown sugar, garlic powder, ground ginger, and cornstarch and water mixture in a small sauce pan. Bring to a simmer over medium-high heat, stirring occasionally. Turn heat down to medium and simmer for 4 to 6 minutes, until sauce is thickened. (It will thicken further as it cools.)
Teriyaki Chicken
- In a small bowl or plastic bag, combine chicken thighs and about 3 tablespoons of teriyaki sauce. Toss to coat. Marinate for at least 30 minutes, up to 12 hours.
- Preheat your oven to 400°Line your baking sheet with foil for easy clean up and lightly grease. Remove thighs from the marinade and transfer to baking sheet. Bake for 8 minutes. Pour about 3 tablespoons of sauce into a small bowl and use to baste the chicken thighs. Discard remaining basting sauce.
- Bake for an additional 3 to 5 minutes before using an instant-read thermometer in the thickest part of the meat. Once the meat reads 165°, pull it from the oven and allow it to rest for at least 5 minutes before slicing. **Thigh size varies wildly, so baking time will too. Don't be alarmed if your thighs take longer to cook.**
- Brush with additional teriyaki sauce if desired. Serve over white rice with steamed broccoli and enjoy!
Notes
- *You can substitute white wine or sherry for the mirin. (H/T The Seattle Times) and use 1 1/2 teaspoon white vinegar in place of the rice wine vinegar or omit it completely.
- Doubling instructions: No cooking changes are necessary to double. 3 tablespoons of teriyaki sauce when marinating should be sufficient unless your thighs are quite large. Just use your best judgement. Leftover teriyaki sauce can be stored in an air-tight container in the refrigerator for up to 1 month.
Nutrition Information
Show Details
Calories
382kcal
(19%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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