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Oven Baked Chicken Teriyaki
A delicious easy chicken dinner with little prep time.
Servings: 4 | Prep time: 10 min | Cook time: 1 hour
INGREDIENTS
1 chicken, cut in 8ths, trimmed of excess fat
1 tablespoon olive oil
salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 1/4 cup water
2 tablespoons honey
4 tablespoons reduced sodium soy sauce
3 tablespoons mirin (Chinese rice wine)
2 teaspoons grated ginger
2 cloves minced garlic
2 green onions, thinly sliced
1 tablespoon olive oil
salt and freshly ground black pepper
1 tablespoon cornstarch dissolved in 1/4 cup water
2 tablespoons honey
4 tablespoons reduced sodium soy sauce
3 tablespoons mirin (Chinese rice wine)
2 teaspoons grated ginger
2 cloves minced garlic
2 green onions, thinly sliced
DIRECTIONS
Preheat the oven to 375˚ F.
Place the chicken pieces on a baking sheet. Brush the chicken with olive oil and season with salt and pepper. Cook the chicken, uncovered for 30 minutes.
Add the remaining ingredients for the teriyaki sauce to a medium sized saucepan. Over medium heat, stir the ingredients until the sauce thickens to desired consistency. Remove from heat.
After the chicken has cooked for a half hour, brush the chicken with the teriyaki sauce and sprinkle with the sesame seeds.
Cook an additional 30 minutes. Garnish with green onions.
Place the chicken pieces on a baking sheet. Brush the chicken with olive oil and season with salt and pepper. Cook the chicken, uncovered for 30 minutes.
Add the remaining ingredients for the teriyaki sauce to a medium sized saucepan. Over medium heat, stir the ingredients until the sauce thickens to desired consistency. Remove from heat.
After the chicken has cooked for a half hour, brush the chicken with the teriyaki sauce and sprinkle with the sesame seeds.
Cook an additional 30 minutes. Garnish with green onions.
