Teriyaki Chicken

Updated: Jun 7


I love weeknight meals that are easy and of course delicious! That's why we love Teriyaki Chicken. Boneless Chicken thighs are marinated with a yummy sauce made up of soy, garlic, ginger, mirin, Sriracha, and a few other ingredients. The chicken is then baked and then brushed with more of the sauce. The juicy meat is bursting with flavor and perfect when served with white rice and some green veggies. This is a favorite around our house.


Ingredients for Teriyaki Chicken:


4 pounds boneless and skinless chicken thighs


Sauce:

3/4 cup soy sauce

4 tablespoons rice wine vinegar

1 tablespoon Mirin

1 teaspoon Sriracha

4 tablespoons brown sugar

2 teaspoons finely minced ginger

6 cloves garlic, minced

1 1/2 tablespoons cornstarch mixed with 2 tablespoons water


Time-Saving Tip: Prepare the sauce a few hours in advance.


Let's see what we need.


We're ready to cook.


Combine the sauce ingredients and microwave for 1 1/2 minutes; cool.


Once cooled, pour the sauce over the chicken and combine well. Refrigerate and marinate for 1 hour.


Transfer the chicken to a foil-lined sheet pan -leaving the marinade behind for later. Bake the chicken in a preheated 425-degree oven for about 25-30 minutes until the chicken is cooked.


Microwave the reserved marinade for a minute or so until it is hot and slightly bubbles.


Brush the hot sauce on the cooked chicken.


It's ready! Doesn't the Teriyaki Chicken look awesome? Flavorful, delicious, and easy. Sounds great to me!


Ingredients for Teriyaki Chicken:


  • 4 pounds boneless and skinless chicken thighs


Sauce:

  • 3/4 cup soy sauce

  • 4 tablespoons rice wine vinegar

  • 1 tablespoon Mirin

  • 1 teaspoon Sriracha

  • 4 tablespoons brown sugar

  • 2 teaspoons finely minced ginger

  • 6 cloves garlic, minced

  • 1 1/2 tablespoons cornstarch mixed with 2 tablespoons water

  • Combine the sauce ingredients and microwave for 1 1/2 minutes; cool.

  • Once cooled, pour the sauce over the chicken and combine well. Refrigerate and marinate for 1 hour.

  • Transfer the chicken to a foil-lined sheet pan -leaving the marinade behind for later. Bake the chicken in a preheated 425-degree oven for about 25-30 minutes until the chicken is cooked.

  • Microwave the reserved marinade for a minute or so until it is hot and slightly bubbles.

  • Brush the hot sauce on the cooked chicken.

  • Time-Saving Tip: Prepare the sauce a few hours in advance.