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- 4 boneless, skinless chicken thighs - 1/2 cup soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 2 cloves garlic, minced - 1 teaspoon fresh ginger, grated - 1 tablespoon cornstarch - 2 tablespoons water - 1/4 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - 1 tablespoon sesame seeds - 2 green onions, sliced - Additional: 1/2 cup crushed pineapple (optional) Gather these ingredients first. The chicken thighs are the star of the dish. They stay juicy and absorb the teriyaki sauce well. Soy sauce gives that salty flavor we love. Honey adds sweetness, while rice vinegar brings a nice tang. Next, sesame oil adds a nutty note. Garlic and ginger pack a flavor punch. They are key in many Asian dishes. The cornstarch thickens the sauce, making it rich. If you like a bit of heat, add red pepper flakes. For garnish, sesame seeds and green onions add color and crunch. Crushed pineapple is optional but gives a fun twist. It balances the savory flavors perfectly. You can find the full recipe above to guide you through the cooking process smoothly. - Preheat the oven to 400°F (200°C). - In a bowl, mix soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, black pepper, and optional red pepper flakes. This is your teriyaki sauce. If you like, add crushed pineapple for a sweet twist. - Place the chicken thighs in a baking dish. Coat them well with the teriyaki sauce. - Cover the dish tightly with foil. Bake for 25 minutes. This helps the chicken soak up the flavors. - While the chicken bakes, mix cornstarch and water in a small bowl until smooth. - After 25 minutes, remove the foil. Brush the chicken with the thickened sauce. For a thicker sauce, simmer any leftover sauce on the stove and add the cornstarch mixture. - Bake uncovered for another 15-20 minutes, until the chicken reaches 165°F (74°C) and is tender. This simple method gives you juicy chicken with a rich glaze. For the full recipe, just follow the detailed steps provided. To make sure your chicken cooks evenly, spread the chicken thighs out in the pan. This helps hot air reach all sides, giving you juicy chicken. After cooking, let the chicken rest for a few minutes. Resting allows the juices to go back into the meat, making each bite tender. Want extra sweetness and a bit of tang? Add crushed pineapple to the teriyaki sauce. This gives your dish a fun tropical twist. If you like some heat, mix in red pepper flakes. They add a nice kick without overpowering the sweet sauce. Serve your teriyaki chicken on a soft bed of jasmine rice. This makes each bite flavorful and filling. Pair it with sautéed vegetables like bell peppers and snap peas for color and crunch. For a fancy touch, arrange the chicken in a pattern and drizzle more sauce on top. This will impress your guests! {{image_4}} You can easily switch proteins in this recipe. Use chicken breasts for a leaner option. If you want a vegan choice, try tofu instead of chicken. Tofu absorbs flavors well, making it a great substitute. You can also change the sweetener. Instead of honey, use maple syrup for a vegan twist. This swap keeps the flavor rich while staying plant-based. Just make sure to use good-quality maple syrup for the best taste. To add more flavor, you can use different spices. Garlic powder or onion powder can enhance the taste. You can also experiment with citrus flavors. Adding orange or lime juice brightens the dish. A little zest can change the whole profile! Another fun idea is to mix in other ingredients. Think about adding sesame seeds or chopped nuts for crunch. This can add texture and make your dish even more interesting. Baked teriyaki chicken is great, but there are more ways to cook it. You can grill the chicken for a smoky flavor. Just marinate it as you would before baking, then place it on the grill. If you prefer slow cooking, this recipe works well in a slow cooker. Cook it on low for 6-8 hours. This method makes the chicken super tender and full of flavor. You can also make a stovetop version if you’re short on time. Just brown the chicken in a pan, add the sauce, and simmer until cooked through. This method saves time while keeping the dish delicious. For the full recipe, look back at the earlier section. To keep your baked teriyaki chicken fresh, store leftovers in an airtight container. This helps prevent drying out or absorbing other odors. You can keep it in the fridge for up to four days. Make sure it cools before sealing it. You can freeze baked teriyaki chicken for longer storage. First, let it cool completely. Then, place it in a freezer-safe bag or container. Remove as much air as possible to avoid freezer burn. It can stay in the freezer for up to three months. To thaw, move the chicken to the fridge overnight. This keeps it safe and helps maintain its flavor and texture. To reheat, the oven works best. Preheat it to 350°F (175°C). Place the chicken in a baking dish, covered with foil, to keep it moist. Heat for about 15-20 minutes, or until warmed through. You can also use a microwave. Set it on medium power and heat for 2-3 minutes. Make sure to check it and stir if needed, to avoid cold spots. These tips ensure you enjoy every bite of your teriyaki chicken. For the full recipe, see above. To check if your chicken is done, look for the right internal temperature. Use a meat thermometer. The chicken must reach 165°F (74°C). This ensures it is safe to eat. The meat should also look juicy and no longer pink inside. Yes, you can prepare teriyaki chicken in advance. Marinate the chicken in the sauce and store it in the fridge for up to 24 hours. When ready, bake it straight from the fridge. This keeps the flavors fresh and tasty. Pair your teriyaki chicken with several delicious sides. Here are some ideas: - Jasmine rice - Steamed broccoli - Sautéed bell peppers - Roasted carrots - Simple green salad These sides add color and balance to your meal. You can easily change the sweetness of your teriyaki sauce. If you want it sweeter, add more honey or even some brown sugar. To make it less sweet, reduce the honey. Taste the sauce as you mix it to find the right balance for you. Absolutely! Baked teriyaki chicken is great for meal prep. Cook a big batch and store it in airtight containers. It lasts in the fridge for about 3-4 days. You can heat it in the microwave or oven for a quick meal later. Enjoy your tasty and easy meals! For the full recipe, check out the details above. Baked teriyaki chicken is simple and delicious. We covered key ingredients, cooking steps, and storage tips. Adjust flavors with spices, try new proteins, or add pineapple for a twist. This meal is great for sharing and easy to prepare ahead of time. Now you have all the tools to enjoy a tasty dinner. Try it out and impress your family or friends!

Baked Teriyaki Chicken

Savor the flavors of this delicious Savory Baked Teriyaki Chicken with Pineapple Glaze! This easy recipe features tender chicken thighs coated in a sweet and tangy sauce made from soy sauce, honey, and fresh pineapple. Perfect for a family dinner, it's simple to prepare and packs a punch of flavor. Click through to explore this mouthwatering recipe and impress your loved ones with a tropical twist on a classic favorite!
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Ingredients
  

4 boneless, skinless chicken thighs

1/2 cup soy sauce

1/4 cup honey

1/4 cup rice vinegar

2 tablespoons sesame oil

2 cloves garlic, minced

1 teaspoon fresh ginger, grated

1 tablespoon cornstarch

2 tablespoons water

1/4 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional, for added spice)

1 tablespoon sesame seeds (for garnish)

2 green onions, sliced (for garnish)

Additional: 1/2 cup crushed pineapple (optional, for sweetness and acidity)

Instructions
 

Begin by preheating your oven to 400°F (200°C) to ensure it's hot and ready for the chicken.

    In a sizable mixing bowl, combine soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, black pepper, and red pepper flakes, whisking until the mixture is homogenous and well-blended. If you choose to incorporate crushed pineapple, mix it in now for a touch of tropical sweetness.

      Carefully place the chicken thighs into a large baking dish, ensuring they are spread out evenly. Pour the prepared teriyaki sauce mixture over the chicken, making sure all pieces are generously coated.

        Cover the baking dish tightly with aluminum foil to trap moisture and flavor, then transfer it to the preheated oven. Bake for 25 minutes to allow the chicken to absorb the flavors.

          While the chicken bakes, prepare a cornstarch slurry by mixing the cornstarch and water in a small bowl. Whisk until completely smooth, as this will be used to thicken the sauce.

            After the initial baking time, carefully remove the foil from the dish. Use a basting brush to apply the slightly thickened teriyaki sauce back onto the chicken. If you prefer a thicker sauce, simmer any leftover sauce in a small saucepan, gradually adding the cornstarch mixture until it thickens to your liking.

              Return the uncovered chicken to the oven and bake for an additional 15-20 minutes, or until fully cooked, reaching an internal temperature of 165°F (74°C). The chicken should be tender and the sauce bubbling.

                Once the chicken is done, take it out of the oven and let it rest for a few minutes for the juices to redistribute, ensuring a juicy bite.

                  Before serving, sprinkle the dish with sesame seeds and the sliced green onions for a fresh crunch and vibrant color.

                    Cooking Time: 10 minutes prep | 50 minutes total | Makes 4 servings

                      - Presentation Tips: Serve the succulent chicken on a bed of fluffy steamed jasmine rice, generously drizzling extra teriyaki sauce over the top. For a visual treat, accompany your plate with a colorful side of sautéed vegetables, such as bell peppers and snap peas, to create a delightful and balanced meal. Enjoy!