Description
Tender, juicy chicken baked in a homemade sweet teriyaki marinade made with soy sauce, brown sugar, garlic, and ginger. A flavorful and easy dish perfect for weeknight dinners.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts)
- 1/2 cup soy sauce (low sodium preferred)
- 1/4 cup brown sugar
- 2 tbsp honey
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp rice vinegar or apple cider vinegar
- 1 tbsp sesame oil
- 1 tbsp cornstarch + 2 tbsp water (for thickening, optional)
- Sliced green onions and sesame seeds (for garnish)
Instructions
- In a small bowl, whisk together soy sauce, brown sugar, honey, garlic, ginger, vinegar, and sesame oil to make the marinade.
- Place chicken in a zip-top bag or shallow dish. Pour marinade over chicken, cover, and refrigerate for at least 30 minutes (up to 24 hours).
- Preheat oven to 375°F (190°C). Remove chicken from marinade and place in a baking dish.
- Reserve marinade. Bake chicken for 25–30 minutes or until internal temperature reaches 165°F (74°C).
- While chicken bakes, pour reserved marinade into a small saucepan. Bring to a boil, then reduce heat and simmer.
- If thickening sauce, mix cornstarch with water and stir into simmering sauce. Cook until thickened, about 2–3 minutes.
- Brush thickened sauce over baked chicken or serve on the side.
- Garnish with green onions and sesame seeds before serving.
Notes
- Best served with steamed rice and stir-fried vegetables.
- Marinating longer enhances flavor — overnight is ideal.
- Can be made ahead and reheated; sauce stores well in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 290
- Sugar: 14g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg