Baked Teriyaki Chicken

5 ingredients marinade in a ziploc back during the day and get baked in the oven just in time for your rice to steam and your kids to set the table! This is a SUPER EASY weeknight meal that takes 5 minutes of prep in the morning or night before! This will make it’s way into your weekly rotation!

 

Put all the ingredients into a large tupperware or ziploc bag. Marinade for at least 30 minutes but preferably 12-24 hours. Spread foil over pan, spray with cooking/canola oil spray if desired. Put chicken on foil, pour over remaining marinade.

 

Baked-Chicken-Teriyaki-2

 

Bake at 205°C for 25-30 minutes. Once chicken is a bit crispy and done cooking put on platter. Pour the leftover of the liquid in the pan into fat separator measuring cup, skim oil and pour sauce over chicken. Add scallions and sesame seeds as a garnish.

Baked Teriyaki Chicken

Total Time: 30 minutes

Makes: 5 (2 chicken thighs per serving)

Baked Teriyaki Chicken

Ingredients

  • 10-12 chicken thighs
  • 4 tablespoons sake(or white wine)
  • 4 tablespoons sugar
  • 8 tablespoons mirin
  • 8 tablespoons soy sauce
  • grated ginger and garlic (optional)
  • scallions or sesame seeds as a garnish (optional)

Instructions

Put all the ingredients into a large tupperware or ziploc bag.

Marinade for at least 30 minutes but preferably 12-24 hours.

Spread foil over pan, spray with cooking oil spray.

Put chicken on foil, pour over remaining marinade.

Bake at 205°C for 25-30 minutes.

Once chicken is a bit crispy and done cooking put on platter.

Pour leftover liquids into measuring cup, skim oil and pour sauce over chicken.

Add scallions and sesame seeds to garnish. (optional)

http://diafoodies.com/baked-teriyaki-chicken/

Nutrition
Facts
Serving Size
367g
Carbs
23.5g
Calories
668
Fat
21.7g
Protein
86.2g

 

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