Easy Baked Honey-Teriyaki Chicken

February 19, 2016

Easy Baked Honey-Teriyaki Chicken


My love for teriyaki is real, runs deep, and it will never die.
Chances are uou probably love it as much as I do.
If this is the case then I’m here to tell you that I’m willing to bet that you have right now in your pantry the ingredients to make this Easy Baked Honey-Teriyaki Chicken.
Bet accepted?

Easy Baked Honey-Teriyaki Chicken


As far as I’m concerned I (almost) always have the ingredients for teriyaki sauce and I almost always have chicken breasts (or thighs) — so at least in my universe if I don’t have the ingredients something is definitely wrong with me.
The thing about teriyaki chicken is that it takes hardly any time to put together, it is an extremely versatile dish, and — last but certainly not least — it’s delicious.

Easy Baked Honey-Teriyaki Chicken


I don’t mean to brag but this Easy Baked Honey-Teriyaki Chicken is pretty epic.
What makes this even better is that you can literally make this for pennies and tastes like 100x better than anything you can buy at the store.
What I really love about this sauce is that it’s thick, almost glaze-like in consistency.
There’s no need to marinate — even though marinating is always a smart thing to do.
Anyways this is a super simple and tasty recipe that is definitely a crowd pleaser!

Easy Baked Honey-Teriyaki Chicken


Easy Baked Honey-Teriyaki Chicken                                                                                            Print this recipe!

Ingredients
Serves 6

4 boneless, skinless chicken breasts
½ tablespoon arrowroot powder (or cornstarch)
1 tablespoon cold water
½ cup soy sauce (or coconut aminos)
¼ cup mirin (or apple cider vinegar)
1 tablespoon honey (preferably mild-tasting)
1 garlic clove, minced
½ teaspoon freshly grated ginger
¼ teaspoon ground black pepper
¼ teaspoon Sriracha (optional)

Directions

Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a 9x13 baking dish and set aside.
In a small saucepan mix arrowroot (or cornstarch) and cold water until a thin paste is formed, add soy sauce, mirin (or vinegar) vinegar, honey, garlic, ginger, and black pepper.
Simmer over low heat, stirring frequently, until sauce starts to thicken.
Place chicken breasts in the prepared baking dish. Brush the chicken with the sauce on both side.
Cover with foil and bake for 15 minutes.
Remove foil, baste with juices sauce and bake uncovered for for 10 to 15 minutes or until cooked through (the temperature should register 165°F on an instant-read thermometer.)
Cooking time depends on how big the chicken breasts are and how hot your oven is; what matters most is that the chicken is thoroughly cooked.
Once cooked, let the breasts rest for two minutes.
Slice the chicken, pour juices over it, sprinkle with sesame seeds, chopped cilantro, and serve.

Nutrition facts

One serving yields 172 calories, 3 grams of fat, 6 grams of carbs, and 32 grams of protein.

26 comments:

  1. Ha, bet accepted...all but the chicken (cooked that 2 nights ago). Looks so yummy!!!

    ReplyDelete
  2. Hi Mike, beautiful chicken dish, love the marinade....and your right I do have all the ingredients. Have a great week-end! C

    ReplyDelete
  3. Oh man this teriyaki chicken looks AMAZING! A legit weeknight meal for sure! #wolfpackeats

    ReplyDelete
  4. Just beautiful Mike. I bet this is the best teriyaki chicken ever. I just buy my teriyaki sauce and never knew how simple it is to put together. Well, now I do and I will be making these soon. They look impressive.
    Have a wonderful weekend.

    ReplyDelete
  5. H Mike,

    Can you explain how 4 breasts makes 6 servings? Want to get my macros correct. Should I cook 4 and chop and measure into 6 portions? Thanks!

    ReplyDelete
    Replies
    1. Yes, exactly. 1 1/2 breast per person should be plenty!

      Delete
  6. It may hard to believe, but I've never made teriyaki chicken (even though I do like it). What a shame, eh? But when I am ready to make it, I know the place where I can find some good ideas. Well done, Mike!

    ReplyDelete
  7. You know what I love the most about this recipe? Your restraint using the honey. The other day I saw this amazing recipe (judging by the photo), and immediately wanted to make it. It used more or less the same amount of meat you are calling for, but - get this - 3/4 cup of honey! First of all, I ask myself WHY would I add so much honey? Second, has that person realized how much honey costs???? Geez... money is not sprouting on my backyard, I tell you that... ;-)

    (sorry, had to vent)

    ReplyDelete
  8. Blog interessante, bravo Mike! il pollo lo provo di sicuro..
    ciao
    Paola

    ReplyDelete
  9. I am so hungry right now... thanks. Easy, simple, beautiful. :)

    ReplyDelete
  10. And NOW I know what to do with the chicken breasts currently sitting in the fridge!! Thanks, Mike!

    ReplyDelete
  11. When I come to NYC this summer, I'm gonna forget about all the restaurants people tell me to try - instead am coming over to your place Mike - and I'm gonna eat all the leftover teriyaki chicken you might have in your fridge! :)

    ReplyDelete
  12. You did it again, Mike! Slam dunk. We had this for dinner tonight. It was easy to make and so good! Terriyaki is one of my favorites and I loved this. My picky family (including 2 very picky teenagers) also ate every bite. I'm so happy to have found another recipe for the dinner rotation in my house.

    ReplyDelete
    Replies
    1. I'm so happy you guys liked it that much. Thank you so much for reporting back!

      Delete
  13. Very interesting ! I have yet to experiment with this one .

    ReplyDelete
  14. An amazing recipe as usual! Tried it yesterday evening with chicken thighs instead of breasts and it was absolutely delicious! Will definitely make it again very soon!

    ReplyDelete