Ingredients for Honey Teriyaki Chicken
- 1/4 cup honey
- Rice Vinegar
- 1/4 cup soy sauce
- Minced Garlic Cloves
- Fresh Ginger
- Coarse Salt
- Ground Pepper
- Chicken Thighs
How to Make Honey Teriyaki Chicken
- Preheat oven to 475°F (240°C).
- Line a rimmed baking sheet with foil.
- In a large bowl, whisk together 1/4 cup honey, 2 tablespoons rice vinegar, 1/4 cup soy sauce, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Add 1.5 lbs boneless, skinless chicken thighs (or breasts) to the bowl and toss to coat evenly.
- Transfer chicken and sauce to the prepared baking sheet.
- Bake chicken, skin-side up (if using bone-in, skin-on chicken), basting occasionally with pan juices, for 25-30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through and nicely browned.
- Serve immediately, drizzled with the pan juices. Garnish with sesame seeds (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
140g
Fat
41g
Carbs
12g
