You don’t have to buy teriyaki sauce to enjoy this dish. You can make your own. Making teriyaki sauce is easier than you think. This homemade recipe is easy to make and the best one I’ve found.
Just a few ingredients like soy sauce, sugar, garlic, ginger, and vinegar are all you need to make these delicious baked teriyaki chicken thighs at home.
It’s as easy as making the sauce, basting the thighs, and putting them in the oven. Don’t wait another minute and impress your family or friends with this delicious and easy meal. You will want to make it again and again.
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 chicken thighs in a small saucepan over low heat. Cook 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 the 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. Steamed broccoli or your veggies of choice is a great idea too.
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.
More Recipes You’ll Love
- SMOTHERED CHEESY SOUR CREAM CHICKEN
- 4 INGREDIENTS BROWN SUGAR GARLIC CHICKEN
- SWEET BABY RAY’S CROCKPOT CHICKEN
Ingredients
- 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
Instructions
- Preheat the oven to 350F. Dissolve cornstarch in cold water and combine all ingredients, except chicken thighs in a small saucepan over low heat. Cook 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 the sauce every 10 minutes, and flipping them once at the 30 min mark.
Leave a Reply