I was browsing Reddit a while back when I came across this post on r/food for teriyaki chicken that looked and sounded really, really good. I didn't feel like serving the chicken in a pineapple bowl like the original poster did though, so I just followed his/her comment directing me to an Allrecipes recipe and decided to give it a whirl.
I am pretty sure this recipe has become my favorite way to do teriyaki chicken, which is fortunate for me considering how many recipes for teriyaki sauce there are out there! The only thing I found I didn't like in the original recipe was the amount of soy sauce. It made the mixture too salty, so I adjusted the amount in the recipe below that's more to my taste.
Hopefully you all will like it as much as Mr. L and I did! Give me a shout below if you decide to try it out :)
I am pretty sure this recipe has become my favorite way to do teriyaki chicken, which is fortunate for me considering how many recipes for teriyaki sauce there are out there! The only thing I found I didn't like in the original recipe was the amount of soy sauce. It made the mixture too salty, so I adjusted the amount in the recipe below that's more to my taste.
Hopefully you all will like it as much as Mr. L and I did! Give me a shout below if you decide to try it out :)
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| Recipe courtesy of Allrecipes.com |
Ingredients
- 1 tbsp cornstarch
- 1 tbsp cold water
- 1/2 cup white sugar
- 1/3 cup soy sauce (slightly less than original recipe)
- 1/4 cup cider vinegar (I substituted red wine vinegar in the absence of cider vinegar)
- 1 clove garlic, minced (I added a little more since I love garlic)
- 1/2 tsp ground ginger
- 1/4 tsp ground black pepper
- 12 skinless chicken thighs (I only used four chicken thighs and I honestly thought the amount of sauce was just about perfect for that many pieces of chicken. If you're making more, I'd at least double the amount of sauce)
Directions
In a small saucepan over low heat, combine all of the ingredients except for the chicken thighs. Let the sauce simmer while stirring frequently until it thickens and bubbles (this will take a little while -- I ended up bumping the heat up).
Preheat oven to 425 degrees. Place chicken pieces in a lightly greased 9x13 inch baking dish. It is IMPERATIVE that you cover the baking dish with foil or you will regret it come cleanup time!
Brush the chicken with the sauce. Flip the pieces over and brush them again.
Bake the chicken in the preheated oven for 30 minutes. Turn the pieces over and bake for another 30 minutes until no longer pink and the juices run clear. During the entire hour the chicken is in the oven, brush the pieces with the sauce every 10 minutes or so. Then serve and enjoy!
Do you have a favorite teriyaki chicken recipe?
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