Baked Teriyaki Chicken Recipe
An easy weeknight dinner recipe! These baked teriyaki chicken thighs are tender, juicy and an easy meal prep recipe!
Servings 10
Calories 317kcal
Equipment
- 1 11x14 Baking tray
Ingredients
- 10 chicken thighs boneless, skinless
- 2 cloves garlic
- ½ teaspoon dried ginger
- ¼ cup honey
- ¼ cup Tamari (gluten-free soy sauce)
- 2 tbs avocado oil
- 1 tbs apple cider vinegar
- ¼ cup water
- 1 tbs arrowroot powder
Instructions
- 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. Remove from heat.
- Portion the teriyaki sauce over the chicken thighs, reserving about ¼ cup.
- Cook for 30 minutes before pouring the remaining sauce overtop of the chicken and baking for 10 more minutes or until chicken thighs reach 170 degrees Fahrenheit on a meat thermometer.
- Broil for 2-3 minutes watching closely.
- Remove from the oven, let them sit for 5 minutes and then serve.
Video
Notes
- If you want more sauce to pour on top after they're cooked or to make bowls with, whisk together another half batch of the gluten-free teriyaki sauce and combine 1tsp of arrowroot powder. Heat at a rolling boil until sticky.
- Pouring the ¼ cup of sauce on top of the thighs after they bake for half an hour keeps the tops juicy.
- Try not to have your chicken thighs directly against each other, or they won't be coated as well in the sauce.
Nutrition
Calories: 317kcal | Carbohydrates: 12g | Protein: 19g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 90mg | Potassium: 278mg | Fiber: 1g | Sugar: 10g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg