Baked Teriyaki Chicken

I generally like teriyaki. But I'm pretty particular about what I like. I'm not a fan of saucy sauces from teriyaki places. I like a thick, BBQ consistency in my teriyaki sauce. It's hard to find that sometimes. 

I've made a number of teriyaki chicken recipes and none of them are ever as good as what I get at my local restaurant. And this recipe, I thought would be good. Baking the sauce sometimes thickens it up nicely. 

Generally speaking, this recipe was just meh. It was ok, but not one I'd need to repeat or swoon over. If I had a choice, I'd go buy teriyaki chicken instead of making this one. 

Baked Teriyaki Chicken

Recipe from The Anthony Kitchen

Serves 6

• 3/4 c soy sauce
• 1/2 c lightly packed brown sugar
• 2 1/2 T rice wine vinegar
• 1 tsp ground ginger, separated
• 3/4 tsp garlic powder, separated
• 1 T cornstarch
• 6 boneless, skinless chicken thighs
• 1/4 tsp Kosher salt
• 1/4 tsp black pepper
• 1/4 c sliced green onions (optional)
• 1 tsp sesame seeds (optional)

Preheat the oven to 375°F and have ready a greased 9x13" pan.

Add the soy sauce, brown sugar, rice wine vinegar, 1/2 teaspoon ginger, and 1/2 teaspoon garlic powder to a small saucepan over medium-high heat. Stir and bring the mixture to a boil.

In a small bowl, whisk together the cornstarch and 1 tablespoon of water. Pour it into the sauce and stir. Allow it to simmer and slightly thicken, 2-3 minutes, stirring occasionally.

Pat the chicken thighs dry with paper towels, and place them in the prepared casserole dish. Sprinkle evenly with the salt, pepper, 1/2 teaspoon ginger, and 1/4 teaspoon garlic powder. Rub all over to adhere.

Pour the sauce over the top. Bake for 25-30 minutes, until the chicken is cooked through.

If desired, once the chicken is cool enough to handle, slice it into thin strips, cutting against the grain. Add it back to the casserole dish and toss to coat. Top with sliced green onions and sesame seeds, serve with fluffy white rice, serve, and enjoy!