Oven Baked Teriyaki Chicken Thighs Recipes

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BAKED TERIYAKI CHICKEN



Baked Teriyaki Chicken image

A much requested chicken recipe! Easy to double for a large group. Delicious!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
12 skinless chicken thighs

Steps:

  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g

TERIYAKI CHICKEN THIGHS



Teriyaki Chicken Thighs image

Provided by Ellie Krieger

Categories     main-dish

Time 1h28m

Yield 6 pieces; 1 piece per serving

Number Of Ingredients 9

1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds

Steps:

  • Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
  • Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

EASY BAKED CHICKEN THIGHS



Easy Baked Chicken Thighs image

As a college student, this is an easy recipe that requires minimum preparation work! You can season it with other spices. I do mine with cayenne powder and black pepper.

Provided by KALENG

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 35m

Yield 4

Number Of Ingredients 3

4 chicken thighs
4 teaspoons garlic powder
4 teaspoons onion flakes

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Place thighs in a baking dish. Season chicken thighs on all sides with garlic powder and onion flakes.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 162 calories, Carbohydrate 3 g, Cholesterol 68.6 mg, Fat 7.5 g, Fiber 0.4 g, Protein 19.6 g, SaturatedFat 2.1 g, Sodium 58.2 mg, Sugar 1.1 g

TERIYAKI CHICKEN THIGHS



Teriyaki Chicken Thighs image

This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. -Gigi Miller, Stoughton, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 10

3 pounds boneless skinless chicken thighs
3/4 cup sugar
3/4 cup reduced-sodium soy sauce
1/3 cup cider vinegar
1 garlic clove, minced
3/4 teaspoon ground ginger
1/4 teaspoon pepper
4 teaspoons cornstarch
4 teaspoons cold water
Hot cooked rice, optional

Steps:

  • Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

Nutrition Facts : Calories 342 calories, Fat 12g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein.

BAKED CHICKEN TERIYAKI



Baked Chicken Teriyaki image

Easy and delicious weeknight meal. The sauce thickens while cooking so prep time is at a minimum and is perfect with rice and broccoli. You can use any cut of chicken you like - just adjust the cooking time accordingly.

Provided by CFRP3473

Categories     Chicken

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 teaspoons cornstarch
2 teaspoons water
1/4 cup white sugar
1/4 cup brown sugar
1/2 cup low sodium soy sauce
1/4 cup cider vinegar
1/4 cup orange juice or 1/4 cup pineapple juice
1 teaspoon garlic powder
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
8 skinless chicken thighs

Steps:

  • Preheat oven to 425 degrees F.
  • Combine the first 10 ingredients in a bowl.
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.
  • Spoon sauce over chicken and serve.
  • ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
  • ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

Nutrition Facts : Calories 234, Fat 3.3, SaturatedFat 0.8, Cholesterol 68.1, Sodium 1138.5, Carbohydrate 32.5, Fiber 0.4, Sugar 27.8, Protein 18.1

OVEN-BAKED TERIYAKI CHICKEN THIGHS



Oven-Baked Teriyaki Chicken Thighs image

Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 9

½ cup pineapple juice
½ cup reduced-sodium soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 ½ pounds boneless, skinless chicken thighs
1 teaspoon toasted sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
  • Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
  • Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

Nutrition Facts : Calories 184 calories, Carbohydrate 5.6 g, Cholesterol 70 mg, Fat 8.3 g, Fiber 0.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 773.9 mg, Sugar 2.5 g

OVEN BAKED CHICKEN TERIYAKI



Oven Baked Chicken Teriyaki image

Wonderful baked chicken with minimal mess to make for easy clean-up. My daughter says it's her favorite teriyaki chicken ever! Can be easily adapted to your tastes and can also be done on the stove if you prefer. Serve over rice.

Provided by Jennifer

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 9

2 tablespoons cornstarch
2 tablespoons water
1 cup low-sodium soy sauce
½ cup white sugar
¼ cup mirin (Japanese sweet wine)
4 teaspoons grated fresh ginger
3 cloves garlic, minced
¼ teaspoon red pepper flakes
4 skinless, boneless chicken breast halves

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Whisk cornstarch and water together in a small bowl until dissolved; set aside. Combine soy sauce, sugar, mirin, ginger, garlic, and red pepper flakes together in a saucepan over medium heat until the mixture starts to simmer. Slowly whisk in cornstarch mixture. Bring to a boil; reduce heat to medium-low, and simmer until thickened, stirring often, about 10 minutes.
  • Pat chicken dry with paper towels; arrange in a baking dish. Pour sauce over chicken breasts, coating all sides.
  • Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (75 degrees C).

Nutrition Facts : Calories 315.2 calories, Carbohydrate 39.9 g, Cholesterol 67.2 mg, Fat 2.9 g, Fiber 0.7 g, Protein 28.1 g, SaturatedFat 0.8 g, Sodium 2184.5 mg, Sugar 30.8 g

BROILED TERIYAKI CHICKEN THIGHS



Broiled Teriyaki Chicken Thighs image

Make your own teriyaki sauce and marinate these chicken thighs before they go under the broiler. The marinade safely boils to become the base for a tasty glaze as the thighs broil. Serve with sides of fluffy steamed rice and some sauteed zucchini or snow peas for a delicious, quick dinner.

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 3h30m

Yield 12

Number Of Ingredients 12

1 cup coconut aminos
2 tablespoons rice wine vinegar
1 tablespoon brown sugar, or more to taste
2 teaspoons grated ginger
2 teaspoons minced garlic
2 teaspoons sesame oil
3 pounds boneless, skinless chicken thighs
1 tablespoon cornstarch
2 teaspoons water
3 cups cooked rice
1 sliced green onions
1 teaspoon sesame seeds

Steps:

  • Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.
  • Place an oven rack near the top of the oven, so the chicken will be about 4 inches from the broiler element. Preheat the broiler.
  • Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.
  • Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
  • While chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.
  • Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened. Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side, until an internal temperature of 165 degrees F (74 degrees C) is reached.
  • Serve with hot rice, and garnish with sliced green onions and sesame seeds.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 20.2 g, Cholesterol 70.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 20.3 g, SaturatedFat 2.4 g, Sodium 696 mg, Sugar 1.2 g

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