Baked honey teriyaki chicken thighs recipes - Chicken thigh recipes

Author: Alvaro Goodrich  

Make your own delicious homemade takeout with this Honey Teriyaki Chicken Recipe. Our Asian Cabbage Slaw makes a great side to this family-friendly dinner entree made with moist chicken thighs.

Honey-Teriyaki Chicken

Honey-Teriyaki Chicken
Our Asian Cabbage Slaw makes a great side to this family-friendly dinner entree made with moist chicken thighs.
Provided by: Martha Stewart
Yields: 4
Number of ingredients: 7
  • 1/2 cup honey
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 4 garlic cloves, minced
  • 2 tablespoons peeled and finely grated fresh ginger
  • Coarse salt and ground pepper
  • 8 bone-in, skin-on chicken thighs (about 3 pounds total)
  • Calories: 635 g
  • Fat: 26 g
  • Protein: 39 g
How to cook:
  1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.
  2. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.
Notes: Best Teriyaki Chicken Thighs, Grill chicken until lightly charred in spots and just cooked through, 3 to 4 minutes per side. Transfer chicken to a board to rest, about 5 minutes. …

Baked Teriyaki Chicken Thighs

Baked Teriyaki Chicken Thighs
Fall-off-the-bone flavorful baked teriyaki chicken made soy-free and refined sugar-free is quick, easy, and amazing for meal prep!
Provided by: Julia
Total time: 55 minutes
Cook time: 45 minutes
Prep time: 10 minutes
Yields: 8 servings
Cuisine: American
Number of ingredients: 4
  • 4 lbs bone-in, skin-on chicken thighs
  • 2 Tbsp avocado oil
  • ½ cup Paleo Teriyaki Sauce or coconut aminos + more for serving
  • 3 cloves garlic, minced
  • Calories: 302 calories
  • Carbohydrate: 3 grams carbohydrates
  • Fat: 11 grams fat
  • Fiber: 0 grams fiber
  • Protein: 45 grams protein
  • Serving Size: 1 of 8
  • Sugar: 3 grams sugar
How to cook:
  1. Add the chicken, avocado oil, teriyaki sauce (or coconut aminos) and garlic to a zip lock bag and seal. Note: if using coconut aminos instead of teriyaki sauce, or if your teriyaki sauce doesn't have a lot of salt in it, you may consider adding some sea salt too!) Move the contents of the bag around until everything is well-distributed and chicken is saturated with coconut aminos.
  2. Refrigerate at least one hour, up to 24 hours (I allow mine to marinate overnight).
  3. When you’re ready to cook, preheat the oven to 375 degrees F.
  4. Transfer the chicken (including the marinade) to a large casserole dish, leaving the chicken in a single layer.
  5. Bake for 40 minutes then increase the oven temperature to 420 degrees F and bake another 5 to 10 minutes, or until the skin is crispy and the chicken reaches an internal temperature of 165 degrees F.
  6. Serve with your choice of side dishes, and enjoy!
Notes: Teriyaki Chicken Thighs Recipe, In a large bowl, combine the soy sauce, teriyaki sauce, brown sugar, and honey. Whisk together until smooth. Add the chicken broth, onion, garlic, ginger root, black pepper, white …

Honey Teriyaki Chicken Recipe {Instant Pot + Ninja Foodi Options}

Honey Teriyaki Chicken Recipe {Instant Pot + Ninja Foodi Options}
Make your own delicious homemade takeout with this Honey Teriyaki Chicken Recipe. With just a handful of ingredients and just 20 minutes, you can have dinner on the table in a snap. {WW 7 points}
Provided by: Ginny
Total time: 20 minutes
Cook time: 15 minutes
Prep time: 5 minutes
Yields: 4 servings
Cuisine: Chinese
Number of ingredients: 8
  • 1 ½ lbs Boneless Skinless Chicken Breast Tenders
  • ⅓ cup Honey
  • ⅓ cup Teriyaki Sauce
  • 1 tbsp Soy Sauce (low sodium, if desired)
  • 1 tbsp Minced Garlic
  • ½ tsp Black Pepper (or to taste)
  • ¼ tsp Salt (or to taste)
  • 2 tbsp Sesame Seeds
  • Serving Size: 1 breast
  • Calories: 333 kcal
  • Carbohydrate: 29 g
  • Protein: 39 g
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Cholesterol: 108 mg
  • Sodium: 1515 mg
  • Sugar: 26 g
How to cook:
  1. Chop the boneless, skinless chicken into one inch pieces. I think it looks prettier when you vary the shapes between rectangular chunks and triangles. It just gives it a more "restaurant" look.
  2. Transfer chicken into a large bowl. Add the teriyaki sauce, soy sauce, honey, minced garlic, salt and pepper. Massage into the chicken.
  3. Transfer the chicken (liquid and all) into an oiled and heated pan over medium high heat, stirring occasionally, for about five minutes.
  4. Crank the heat up to high, stirring occasionally. Cook until sauce has reduced. This process can take between 10 and 15 minutes. When the sauce thickens up and starts sticking to the chicken, add sesame seeds. Stir.
  5. Remove from heat. Let sit for five minutes before serving.
Notes: Baked Teriyaki Chicken Thighs With Gluten-Free Sauce, Preheat the oven to 400 degrees Fahrenheit. Heat the sauce in a small pot until just starting to boil. Whisk in the arrowroot powder until smooth. …

Teriyaki Chicken Thighs Recipe

Teriyaki Chicken Thighs Recipe
Easy teriyaki chicken thighs recipe that is easy, simple, quick, made on the stovetop, or can be baked in the oven. This teriyaki chicken is flavorful, sweet and savory, juicy, tender, and better than takeout.
Provided by: Kemi
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 6 servings
Cuisine: American,Japanese
Number of ingredients: 10
  • 6 pieces (1kg) Chicken thighs (boneless skinless or bone in.)
  • 3 tablespoons Honey
  • 1/4 cup Soy sauce
  • 2 tablespoons Apple Cider Vinegar
  • 3 tablespoons Mirin
  • 1/4 teaspoon Black pepper (or sriracha or cayenne pepper (to taste))
  • 4 cloves Garlic (minced)
  • 1 thumbsize Ginger (grated)
  • 1 tablespoon Oil (Vegetable or sunflower oil)
  • 2 tablespoons Cornflour (to thicken)
  • Calories: 284 kcal
  • Carbohydrate: 16 g
  • Protein: 33 g
  • Fat: 9 g
  • Saturated Fat: 2 g
  • Trans Fat: 1 g
  • Cholesterol: 158 mg
  • Sodium: 755 mg
  • Fiber: 1 g
  • Sugar: 11 g
  • Serving Size: 1 serving
How to cook:
  1. Make the marinade - Add honey, soy sauce, apple cider vinegar, black pepper, garlic, cornflour, salt, and sesame oil to a bowl. Mix together till it's well combined.
  2. Marinate- Pat chicken dry with a kitchen towel, add in a bowl then pour 1/2 of the marinade on it. Ensure the marinade touches all parts of the chicken. Keep the remaining marinade that hasn't touched raw chicken in the fridge.Cover the bowl with clingfilm and put in the fridge for 1-2 hours for the chicken to marinate.
  3. Cook - Place a skillet on medium heat, then add in a tablespoon of oil.Add in the chicken thighs and sear and cook the side for 5 minutes. Turn it over and cook for another 5 minutes.Add in the remaining marinade and cook till it thickens. This takes about 3 minutes.
  4. Serve- Take off heat and serve immediately.
Notes: Garlic Teriyaki Chicken Thighs, Instructions. Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves. Pierce each chicken thigh with the tip of a sharp knife …
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