You don’t have to buy teriyaki sauce to enjoy this dish. This homemade recipe is easy to make and I serve it with a side of Rice Pilaf.
All you need are easy-to-find ingredients like soy sauce, sugar, garlic, ginger, and vinegar to make your own Teriyaki sauce.
Don’t wait another minute and impress your family or friends with this delicious and easy meal.
HOW DO YOU MAKE HOMEMADE TERIYAKI SAUCE?
Teriyaki sauce is a mixture of equal parts soy sauce and sugar with the addition of minced garlic, powdered ginger, ground pepper, and cider vinegar.
It’s so appealing to the palate because it’s the perfect mixture of sweet, savory, and tart.
HOW TO MAKE BAKED TERIYAKI CHICKEN?
- Preheat the oven to 350F. Dissolve cornstarch in cold water and combine all ingredients, except the chicken thighs, in a small saucepan. Cook the sauce until thickened and bubbly.
- Place chicken thighs in a 9 x 13 baking dish and brush with sauce on both sides
- Bake for one hour, basting with sauce every 10 minutes, and flipping them once at the 30 min mark.
WHAT TO SERVE WITH CHICKEN TERIYAKI?
White rice is definitely a must when having chicken teriyaki. Veggie side dishes like Amish Broccoli Salad, Roasted Potatoes, and Carrots or Cheesy Brussels Sprouts Bake can make a well-balanced meal.
Sprinkle the chicken with toasted sesame seeds and chopped green onions for a great finishing touch.
CAN YOU FREEZE CHICKEN TERIYAKI?
If you happen to have leftovers, you can freeze them in a freezer bag or airtight container for up to three months. Thaw them overnight in the fridge and reheat in the microwave.
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Baked Teriyaki Chicken Thighs
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ½ cup white sugar
- ½ cup soy sauce
- ¼ cup cider vinegar
- 1 garlic clove, minced
- ½ teaspoon ground ginger
- ¼ teaspoon ground pepper
- 12 skinless, boneless chicken thighs
- Preheat the oven to 350F. Dissolve the cornstarch in cold water and combine it with all the other ingredients, except chicken thighs, in a small saucepan. Cook over low heat until the sauce is thick and bubbly.
- Place the chicken thighs in a 9 x 13-inch baking dish and brush them with sauce on both sides
- Bake for one hour, basting with the sauce every 10 minutes, and flipping them once at the 30 min mark.