Baked Teriyaki Orange Chicken Thighs Food

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.

TERIYAKI CHICKEN THIGHS

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

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.

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.

ORANGE TERIYAKI CHICKEN

Steps:

• Preheat oven to 350F and lightly spray a 3 quart casserole dish.
• Arrange chicken breasts in casserole dish.
• Mix brown sugar and cornstarch.
• Add apple juice, teriyaki sauce, oil and garlic to the brown sugar mixture.
• Pour this over the chicken.
• Cover with foil and bake for 25 minutes, basting with sauce a few times through baking.
• Uncover and top with orange segments and green onions and continue baking an addition 5-10 minutes or until chicken reaches a temperature of 180 degrees.

ORANGE TERIYAKI CHICKEN

Steps:

• In shallow glass baking dish, combine soy sauce, orange juice concentrate, sugar, giner, lemon juice, Tabasco sauce and garlic. Marinate chicken in suce for 1 hour or oernight in refrigerator.
• Place marinated chicken in a single layerin a seperate, foil-lined baking dish.
• Bake in preheated 350* oven for about 15minutes. Turn and baste Bake an additional 15 minutes.
• Serve with orzo, rice etc.

ORANGE TERIYAKI-GLAZED CHICKEN

Steps:

• Wash and dry chicken breasts, trimming off any fat or sinew.
• Halve breasts; place in shallow baking dish.
• In saucepan, boil orange juice until reduced by half.
• Add soy sauce, honey, garlic, green onion whites, ginger, cinnamon stick and sesame oil.
• Boil about 5 minutes, until thick and syrupy.
• Remove pan from heat and strain glaze into a bowl.
• Let cool to room temperature.
• Pour half over the chicken breasts, turning breasts to coat both sides.
• Marinate chicken breasts in this mixture for 30 minutes.
• Just before serving, preheat grill or broiler to high.
• Grill chicken breasts until cooked, 2 to 3 minutes per side, basting with remaining glaze.
• Sprinkle chicken with sliced green onions and serve at once with your favorite rice.

ORANGE TERIYAKI CHICKEN

Steps:

• In a skillet, heat oil to medium-high heat. Add chicken and brown. Put chicken in crockpot. Add frozen vegetables and tapioca. Mix well.
• In a small bowl, mix all remaining ingredients. Pour on the chicken. Cover and bake at low heat for 4 hours.

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.