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Baked Teriyaki Chicken

Baked Teriyaki Chicken Recipe

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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken thighs
  • 1/3 cup soy sauce
  • 1/4 cup mirin
  • 2 tbsp sake or rice vinegar
  • 2 tbsp brown sugar
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch mixed with 1 tbsp water
  • 1 tsp vegetable oil
  • Sesame seeds and sliced green onions, for serving

Method
 

  1. Whisk the soy sauce, mirin, sake, brown sugar, garlic, and ginger together until the sugar dissolves.
  2. Preheat the oven to 400°F (200°C). Oil a baking dish, arrange the chicken in a single layer, and pour the sauce over the top. Bake for 25 to 30 minutes, basting halfway through.
  3. Transfer the chicken to a plate. Pour the pan juices into a small saucepan, bring to a simmer, and whisk in the cornstarch slurry. Cook until thick, 3 to 5 minutes.
  4. Return the chicken to the baking dish, pour the thickened glaze over it, and broil for 2 to 3 minutes until sticky and shiny.
  5. Slice the chicken, spoon any remaining glaze over the top, and garnish with sesame seeds and green onions.

Notes

If you don’t have sake, dry sherry or extra mirin both work. The chicken is best served right away while the glaze is glossy and warm.