Easy Baked Honey-Teriyaki Chicken
February 19, 2016
My love for teriyaki is real, runs deep, and it will never die.
Chances are you 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.
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.
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 Print this recipe!
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)
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.
One serving yields 172 calories, 3 grams of fat, 6 grams of carbs, and 32 grams of protein.