Baked Teriyaki Chicken Thighs Food

BAKED CHICKEN TERIYAKI

Steps:

• Preheat oven to 425 degrees F.
• Combine the first 10 ingredients in a bowl.
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
• Spoon sauce over chicken and serve.
• ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
• ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.
• Transfer to a resealable plastic bag and add the chicken.
• Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour.
• The chicken can be marinated for up to 4 hours.
• Heat the broiler to high.
• Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes.
• Flip the chicken and broil until almost cooked through, about 8 minutes longer.
• Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

BAKED TERIYAKI CHICKEN

Steps:

• In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
• Preheat oven to 425 degrees F (220 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
• Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

OVEN-BAKED TERIYAKI CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
• Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
• Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

BAKED LOW-CARB TERIYAKI CHICKEN RECIPE

Steps:

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TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
• Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

TERIYAKI ROAST CHICKEN LEGS & THIGHS

Steps:

• Preheat the oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
• Clean the chicken legs and thighs, and place on kitchen paper to dry.
• Place the chicken thighs and legs on a large roasting tray, season generously on both sides with garlic granules, sea salt, paprika and black pepper. Rub in the seasonings with your hands so every part of the chicken is seasoned. Have the skin side of the chicken pieces facing upwards to start.
• In a large non-stick frying pan sauté the sliced onions in 1 tbsp. olive oil, until soft and translucent, then add the carrots, and cook for 5 minutes.
• Scatter the sautéed sliced onions, carrots over the chicken. Mix the honey or agave nectar and tamari sauce together in a mixing bowl then pour over the chicken pieces. Drizzle over the remaining 2 tbsp. olive oil, and then pour the boiling water around the edge of the tray.
• Roast in the preheated oven for 1-½ hours, after 30 minutes turn the chicken over so the skin side is facing downwards baste with the juices and continue to cook 30 minutes. Then baste one more time and cook for the last 30 minutes with the skin side facing upwards.

HONEY TERIYAKI CHICKEN THIGHS

Steps:

• Place the chicken in a dish that you can cover and allow it to marinate inches Add all of the ingredients, dry first. Rub and mix the marinade into the chicken. Cover and let marinate for one hour.
• In a frying pan heated to medium high heat, place the chicken. Allow to cook until browned, then turn.
• Immediately reduce the heat to medium low, and place a lid over the chicken, or a press if you have one, that will press the chicken down into the pan. Cook for 10 minutes.
• Remove the lid or press and turn the chicken, if the side is golden brown with a bit of a crust, it is perfect! Allow to cook one to two minutes more, then remove from heat and enjoy!

SKILLET TERIYAKI CHICKEN THIGH RECIPE

Steps:

• In a small bowl, add the brown sugar, soy sauce, vinegar, garlic, and pepper. Whisk to combine.
• Place the chicken in a large sealable plastic food storage bag. Pour the sauce into the bag with the chicken. Seal the bag. Gently massage and roll the chicken around in the bag to get it evenly coated in sauce.
• Place the bag on a plate in the refrigerator for a minimum of 30 minutes or up to two hours to marinate.
• Use tongs to transfer the chicken from the bag to a large nonstick skillet. Discard the remaining marinade.
• Cover the skillet and place it over medium heat. Cook for eight minutes.
• Remove the cover. Flip the chicken over. Cook for an additional five minutes, until it reaches an internal temperature of 165˚ Farhenheit.
• The excess teriyaki sauce will form a thick glaze in the bottom of the skillet. Push the chicken around in the pan so that it gets evenly coated in the glaze, flipping the chicken over as necessary.

TERIYAKI CHICKEN SANDWICHES

Steps:

• Preheat the oven to 250 degrees F.
• If the tenders are still attached to the chicken breasts, cut them off and reserve for another use. Carefully cut each chicken breast in half lengthwise to make two longer pieces, then add to a large resealable storage bag along with the lime juice, brown sugar and 1/4 cup teriyaki sauce. Seal and use your hands to massage the ingredients together. Marinate in the refrigerator for at least 1 hour and up to overnight.
• Heat a large cast-iron skillet between medium and medium-high heat. Sprinkle the onion rounds liberally on both sides with salt and pepper. Add 1 tablespoon coconut oil to the skillet, swirl to coat and add the onion rounds. Use a flat spatula to press down on the onions without moving them, and cook until deeply browned on the first side, 4 to 5 minutes. Carefully flip the onions (being careful to keep the rounds together) and cook until tender and browned on the second side, 4 to 5 minutes. Transfer the onions to a large plate or baking sheet. Reserve skillet.
• Whisk together the mayonnaise and remaining 2 tablespoons teriyaki sauce in a small bowl.
• If using bacon, add it to a medium nonstick skillet. Turn the heat to medium and cook until crispy, flipping halfway through, about 10 minutes. Remove to a paper towel-lined plate to drain excess oil.
• Remove the chicken from the marinade and lay on a large paper towel-lined plate to absorb any excess marinade. Sprinkle the chicken liberally on both sides with salt and pepper. Set aside.
• Place the buns, cut-side up, on a baking sheet and toast in the oven and cook until golden brown, 5 to 10 minutes.
• Add the remaining tablespoon coconut oil to the reserved cast-iron skillet and swirl to coat. Add the chicken and cook until browned on the first side, 3 to 4 minutes. Flip the chicken and cook until browned on the second side and cooked through, 2 to 3 minutes.
• Turn off the heat and top each piece of chicken with 2 pieces provolone, arranging it so that the cheese overlaps and covers the entire chicken breast. Cover and let sit until the cheese is just melted, 1 to 2 minutes. Transfer the chicken to the same plate as the onions.
• Spread the mayonnaise mixture on both sides of the buns. Layer each bun with a chicken breast, onion round, avocado slices, lettuce and bacon, if using.

TERIYAKI CHICKEN THIGHS

Steps:

• Place chicken in a large resealable plastic bag. In a small bowl, combine remaining ingredients; mix well and add to chicken. Seal bag, gently shake to coat, and marinate in refrigerator for about 8 hours or overnight, turning occasionally.
• Preheat grill or grill pan to medium heat. Drain chicken, reserving marinade.
• Place chicken on grill or grill pan and cook for 10 minutes per side, or until no pink remains, basting often with the marinade, but only up until the last five minutes of cooking (see note).

BAKED TERIYAKI CHICKEN THIGHS

Steps:

• Add the chicken, avocado oil, teriyaki sauce (or coconut aminos) and garlic to a zip lock bag and seal. Note: if using coconut aminos instead of teriyaki sauce, or if your teriyaki sauce doesn't have a lot of salt in it, you may consider adding some sea salt too!) Move the contents of the bag around until everything is well-distributed and chicken is saturated with coconut aminos.
• Refrigerate at least one hour, up to 24 hours (I allow mine to marinate overnight).
• When you're ready to cook, preheat the oven to 375 degrees F.
• Transfer the chicken (including the marinade) to a large casserole dish, leaving the chicken in a single layer.
• Bake for 40 minutes then increase the oven temperature to 420 degrees F and bake another 5 to 10 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
• Serve with your choice of side dishes, and enjoy!

TERIYAKI CHICKEN RECIPE

Steps:

• Add the chicken, skin side down to a dry, non-stick pan. The chicken will render out enough fat that you don't need to add any extra. Turn the heat on to medium and cook until the skin is brown and crispy, about 15-20 minutes, then flip.
• Meanwhile, make the sauce: in a small sauce pan, add the soy, mirin, sake, and sugar and bring to a gentle simmer. Whisk the cornstarch with 1 tablespoon water and whisk into the sauce. Bring to a simmer and let thicken slightly. Set aside.
• When the chicken skin is brown and crispy, flip and cook the other side for 5 minutes and check to make sure the chicken is cooked through. Rest on a cutting board for five minutes, then slice into strips and serve with teriyaki sauce with rice, cucumbers, green onions and toasted sesame seeds.

BAKED TERIYAKI CHICKEN RECIPE

Steps:

• Preheat the oven to 425. Line a baking dish with parchment or foil. Place the chicken in the baking dish and set aside.
• In a medium saucepan, whisk together the corn starch, water, sugar, soy sauce, apple cider vinegar, garlic, ginger, sesame oil, and sesame seeds. Bring the mixture to a simmer over medium high heat. Simmer 3-5 minutes, or until thickened.
• Remove the sauce from the heat and pour it over the chicken, covering the chicken completely. Bake 25-30 minutes, or until the chicken is cooked through. Serve over rice.

TERIYAKI CHICKEN

Steps:

• Combine the brown sugar and soy sauce in a large measuring cup or bowl, I like to use a large 4 cup glass measuring cup because it pours so lovely when I am done. Mix until the brown sugar dissolves as much as possible.
• Whisk in the lemon juice, ginger and the garlic.
• Place your chicken pieces of choice into a large lidded container, skin side down. Pour the marinade over the chicken, and refrigerate it overnight.
• To cook the chicken the next day, preheat your oven to 350 °F.
• Line a baking sheet with aluminum foil or parchment paper ( you will thank me later when you aren't scrubbing burnt sugar off!) and place the chicken on top. You can drizzle some marinade over the top at this point.
• Bake in the oven until the chicken pieces reach the right temperature ( 165 °F for chicken breasts and 185 ° for chicken thighs, see my cooking chicken info in this post) and right before removing, take a spoon and baste with the juices. Let the chicken cook for another 3-4 minutes and then remove.

CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)

Steps:

• For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
• Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
• Preheat grill to medium.
• Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.

BAKED TERIYAKI ORANGE CHICKEN THIGHS

Steps:

• To Start, Clean the chicken removing the skin, fat and bone from each thigh. Then Pat dry and place in a bowl or large plastic sealed bag. Meanwhile, in a separate bowl mix the soy sauce, orange juice, honey and olive oil
• Second, add the seasonings, spring onion, garlic and ginger and soy orange mixture to the chicken. Pour in the Liquid mixture, seal and allow to marinate for a minimum of 1 hour ( I marinated mine for 3 hours).
• Third, Heat your saucepan on high and sear the thighs on both sides until golden brown. Place them in your baking tray, cover with foil and bake on 350F/150C. After 25 minutes uncover and return back to the oven to allow the sauce to thicken. Baste the thighs throughout.
• Last, finish off the chicken with a sprinkle of sesame seeds and chopped spring onion. Serve over rice or with noodle stir-fry.

OVEN BAKED TERIYAKI CHICKEN THIGHS

Steps:

• Rinse and pat dry chicken thighs. Remove any large fat pieces. Season with salt and pepper on each side. Preheat oven to 425. In a small saucepan over low heat, combine honey, arrowroot, garlic, vinegar, water and tamari. Let simmer, stirring frequently until sauce thickens. About 3-4 minutes. Lightly coat/spray a medium baking dish (about 9x13) with olive oil spray. Place chicken thighs in baking dish, drizzle/brush on half the sauce evenly over the top. Bake for 25 minutes. Flip the chicken and drizzle the remaining sauce. Cook for another 25 minutes. Remove from oven and serve as desired! I serve mine with seared bok choy and jasmine rice.