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Serving Up Simple Daily Deliciousness

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Simple Baked Chicken Teriyaki

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Simple Baked Chicken Teriyaki – A perfect weeknight dinner idea since this recipe is so simple to throw together. Sweet, sticky and just the right amount of tangy deliciousness! 

The other day my local market had a sale on skinless/boneless chicken thighs.  I bought a couple of packages and froze one for another time and made this simple delicious dish that evening for dinner. All ingredients were from my pantry so, it couldn’t be easier. Try this simple recipe soon. My family loved it and bet so will yours. Just a note, I served this with instant brown rice and broccoli. Any veggie will work. The star is the chicken in this dish. 

 

Simple Baked Chicken Teriyaki

Yields: 4  servings, 2 thighs each

 

Ingredients:  

  • 8 boneless skinless chicken thighs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground black or white pepper, I used white pepper for this recipe
  • 1/8 tsp sea or kosher salt
  • 1/4 cup low sodium teriyaki sauce
  • 3 to 4 tbsp honey
  • 1/8 cup cold water

Directions:

  1. Preheat oven to 375 degrees. Spray a deep baking dish with cooking spray, set aside.
  2. After opening package of chicken, rinse in cold water then pat dry with paper towels. Trim any fat or skin on the chicken. It’s okay if there’s still a little left on each piece.
  3. Lay each piece in baking dish. Sprinkle all the powders, salt and pepper over each piece. You can turn over and sprinkle on bottom as well.
  4. Mix teriyaki, honey and water in a small bowl or glass measuring cup. Use a fork or mini whisk to combine.
  5. Pour over chicken. Cover loosely with foil. Place on middle rack of oven and bake for 30 minutes. After 15 minutes, spoon sauce over chicken. Put back foil and continue to bake.  Remove foil, bake another 10 minutes. Then carefully put under broiler just until tops turn color. Maybe 3 minutes. Keep an eye not to let burn.
  6. Remove from oven. Take pieces out of pan and place on a serving plate. Juices should run clear. If you have a thermometer, chicken should read 165 degrees.     *Note: You can thicken up sauce with a tablespoon of cornstarch and 2 tablespoons cold water. Mix into sauce. Put back in oven until thickened. I didn’t serve the chicken with the sauce this time.  

 Enjoy the simple deliciousness!

 

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Simple Baked Chicken Teriyaki

A perfect weeknight dinner idea since this recipe is so simple to throw together. Sweet, sticky and just the right amount of tangy deliciousness!
Course Dinner, Main Course, Main Meal
Cuisine American, Asian
Keyword baked chicken, chicken, chicken thighs, Teriyaki
Cook Time 40 minutes

Ingredients

  • 8 skinless chicken thighs
  • 1 tsp each onion or garlic powder
  • 1/2 tsp turmeric
  • 1/2 tsp ground black or white pepper, I used white pepper for this recipe
  • 1/8 tsp sea or kosher salt
  • 1/4 cup low sodium teriyaki sauce
  • 3 - 4 tbsp honey
  • 1/8 cup cold water

Instructions

  1. 1.Preheat oven to 375 degrees. Spray a deep baking dish with cooking spray, set aside.

    2.After opening package of chicken, rinse in cold water then pat dry with paper towels. Trim any fat or skin on the chicken. It’s okay if there’s still a little left on each piece.

    3.Lay each piece in baking dish. Sprinkle all the powders, salt and pepper over each piece. You can turn over and sprinkle on bottom as well.

    4.Mix teriyaki, honey and water in a small bowl or glass measuring cup. Use a fork or mini whisk to combine.

    5.Pour over chicken. Cover loosely with foil. Place on middle rack of oven and bake for 30 minutes. After 15 minutes, spoon sauce over chicken. Put back foil and continue to bake. Remove foil, bake another 10 minutes. Then carefully put under broiler just until tops turn color. Maybe 3 minutes. Keep an eye not to let burn.

    6.Remove from oven. Take pieces out of pan and place on a serving plate. Juices should run clear. If you have a thermometer, chicken should read 165 degrees. *Note: You can thicken up sauce with a tablespoon of cornstarch and 2 tablespoons cold water. Mix into sauce. Put back in oven until thickened. I didn’t serve the chicken with the sauce this time. Enjoy!  

 

Finger licking good!

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Baked Chicken Teriyaki

Welcome, I'm Pam!

A long Island, New York Mom who loves to be in the kitchen. Join me in living life to the fullest. One delicious recipe at a time. Read More

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