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This easy teriyaki chicken with homemade teriyaki sauce has to be one of the simplest, most delicious dinners ever. Recipe includes nutritional information. From BakingMischief.com

Easy Teriyaki Chicken With Homemade Teriyaki Sauce

This easy teriyaki chicken with homemade teriyaki sauce has to be one of the the simplest, most delicious dinners ever.

Course Dinner
Cuisine Japanese
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 2
Calories 382 kcal
Author Tracy

Ingredients

Homemade Teriyaki Sauce

  • 1/3 cup soy sauce
  • 1/4 cup water
  • 2 tablespoons mirin*
  • 1 tablespoon rice wine vinegar*
  • 1/4 cup (50g) granulated sugar
  • 3 tablespoons (37g) brown sugar
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1/2 tablespoon cornstarch whisked with 1 tablespoon water

Teriyaki Chicken

  • 2 large or 4 small boneless skinless chicken thighs

Serve With

  • Rice
  • Steamed Broccoli

Instructions

Homemade Teriyaki Sauce

  1. Combine soy sauce, water, mirin, rice wine vinegar, granulated sugar, brown sugar, garlic powder, ground ginger, and cornstarch and water mixture in a small sauce pan. Bring to a simmer over medium-high heat, stirring occasionally. Turn heat down to medium and simmer for 4 to 6 minutes, until sauce is thickened. (It will thicken further as it cools.)

Teriyaki Chicken

  1. In a small bowl or plastic bag, combine chicken thighs and about 3 tablespoons of teriyaki sauce. Toss to coat. Marinate for at least 30 minutes, up to 12 hours.

  2. Preheat your oven to 400┬░Line your baking sheet with foil for easy clean up and lightly grease. Remove thighs from the marinade and transfer to baking sheet. Bake for 8 minutes. Pour about 3 tablespoons of sauce into a small bowl and use to baste the chicken thighs. Discard remaining basting sauce.
  3. Bake for an additional 3 to 5 minutes before using an instant-read thermometer in the thickest part of the meat. Once the meat reads 165┬░, pull it from the oven and allow it to rest for at least 5 minutes before slicing. **Thigh size varies wildly, so baking time will too. Don't be alarmed if your thighs take longer to cook.**
  4. Brush with additional teriyaki sauce if desired. Serve over white rice with steamed broccoli and enjoy!

Recipe Notes

*You can substitute white wine or sherry for the mirin. (H/T The Seattle Times) and use 1 1/2 teaspoon white vinegar in place of the rice wine vinegar or omit it completely.

Doubling instructions: No cooking changes are necessary to double. 3 tablespoons of teriyaki sauce when marinating should be sufficient unless your thighs are quite large. Just use your best judgement. Leftover teriyaki sauce can be stored in an air-tight container in the refrigerator for up to 1 month.