Continue cooking until the chicken reaches temperature. Cook to temperature: The internal temperature of the chicken should be at least 165 ☏.This recipe makes about twelve 3 ounce servings. Serving size: Chicken thighs are measured at 3 ounces each, for a total of 36 ounces.Marinate in the fridge for 30 minutes to overnight. Place the thighs in a glass container with a tight-fitting lid and toss with the teriyaki sauce. Marinate thighs: Another benefit of doubling the sauce recipe is to marinate the chicken.You can also make Instant Pot salmon teriyaki and teriyaki chicken and vegetables. If you prefer a thinner marinade, leave out the cornstarch. Double up on the sauce: Prepare extra sauce to serve your chicken with and to have on hand for grilled meats and vegetables.Ready to make oven-baked teriyaki chicken? Crank up the oven, and let's do it. The chicken takes about an hour to bake, leaving you plenty of time to prepare a couple of healthy side dishes. It tastes great served on top of a bed of fluffy Instant Pot vegetable fried rice with a side of tender crisp veggies. The teriyaki sauce is a thick glaze that brushes like butter over the chicken. When you're craving irresistibly sweet and salty teriyaki, put down the store-bought bottle and make my homemade teriyaki sauce, but why stop there? Grab a couple of pounds of chicken thighs, and treat yourself to a healthy oven-baked teriyaki chicken dinner that rivals any Japanese steakhouse. Check out my Crispy Chicken Parmesan and my Broiled Chicken Kabobs for more great oven baked chicken recipes.
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