Teriyaki Baked Chicken

Teriyaki Baked Chicken is a delightful fusion of savory and sweet flavors, capturing the essence of comfort food with an exotic twist. This dish combines succulent chicken with a tangy and rich glaze, creating a harmony that dances on the palate. Whether you’re preparing a family dinner or impressing guests, this recipe offers a simple yet sophisticated option that satisfies all tastes.

Origin and Cultural Significance

The origins of teriyaki trace back to Japan, where it was originally used as a method to grill or broil fish with a soy-based glaze. The word “teriyaki” itself is a combination of “teri,” meaning luster, and “yaki,” meaning to grill or broil. This method of cooking has been adapted over centuries, crossing oceans to become a beloved dish worldwide. In the United States, teriyaki has been embraced and evolved, often featuring chicken as the star protein. The adaptation of this Japanese classic into a baked version speaks to a melding of culinary traditions, where the convenience of baking meets the exquisite flavors of traditional Japanese cuisine.

Unique Ingredients and Flavors

The magic of Teriyaki Baked Chicken lies in its marinade—a symphony of soy sauce, mirin, and sugar, with ginger and garlic adding layers of complexity. This blend creates a glaze that caramelizes beautifully in the oven, imparting a deep umami flavor that is both comforting and exciting. The use of mirin, a sweet rice wine, brings a subtle sweetness and a hint of acidity, balancing the saltiness of the soy sauce. The ginger and garlic add an aromatic quality that elevates the dish from simple to spectacular. By baking rather than grilling, the chicken absorbs the marinade more fully, resulting in a tender, juicy texture that is hard to resist.

Whether you’re new to teriyaki or a seasoned aficionado, this recipe invites you to savor the fusion of tradition and innovation, celebrating the global journey of a dish that continues to captivate taste buds around the world.

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Teriyaki Baked Chicken

Author: Samantha Walters Cooking Method: Baking Cuisine: American Courses: Dinner

Ingredients

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Servings

For the Teriyaki Marinade

• ¹⁄₂ cup soy sauce (Use low-sodium if preferred.)
• ¹⁄₄ cup brown sugar (Packed tightly for accurate measurement.)
• ¹⁄₄ cup mirin (A sweet Japanese rice wine, available in Asian markets.)
• 2 tablespoons honey (Adds a floral sweetness.)
• 2 cloves garlic (Finely minced for best flavor distribution.)
• 1 tablespoon fresh ginger (Grated to release its zingy essence.)
• 1 teaspoon sesame oil (For a nutty, aromatic touch.)

For the Baked Chicken

• 4 pieces chicken thighs (Skinless and boneless for easier cooking.)
• 1 tablespoon olive oil (To coat the baking dish and prevent sticking.)
• 1 tablespoon sesame seeds (For garnish and added crunch.)
• 2 stalks green onions (Thinly sliced for a fresh, crisp finish.)

Instructions

Preparing the Chicken

1. Marinate the Chicken

   Place chicken thighs in a large bowl. Pour half a cup of teriyaki sauce over them, ensuring each piece is coated well. Let it marinate in the refrigerator for at least 30 minutes or up to 24 hours for deeper flavor.
   Longer marination enhances the taste, but if you're short on time, 30 minutes will still do the trick.

Prepping the Oven and Baking

1. Preheat the Oven

   Set your oven to 400°F (200°C) and let it preheat while you finish preparing the chicken.
   A properly preheated oven ensures even cooking.

2. Bake the Chicken

   Arrange the marinated chicken thighs on a baking tray lined with foil or parchment paper. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
   For extra crispy skin, switch to broil for the last 3-5 minutes, keeping a close eye to avoid burning.

Finishing Touches

1. Glaze and Garnish

   Remove the chicken from the oven and brush with additional teriyaki sauce for a glossy finish. Garnish with sliced green onions and sesame seeds for a pop of color and crunch.
   Using a fresh layer of sauce adds a burst of flavor and a beautiful sheen.

Note

For a deeper flavor, marinate the chicken for at least 2 hours or overnight in the refrigerator. To achieve a glossy finish on the chicken, baste it with the teriyaki sauce halfway through baking. If you prefer a thicker sauce, simmer the teriyaki sauce on low heat until it reduces to your desired consistency. For a gluten-free version, substitute tamari for soy sauce. Add a sprinkle of sesame seeds before serving for an extra touch of texture and flavor. If you like a bit of heat, consider adding a pinch of red pepper flakes to the sauce. For even cooking, ensure chicken pieces are of uniform size. To enhance the caramelization, broil the chicken for the last few minutes of cooking, but keep a close eye on it to prevent burning. Pair with steamed jasmine rice or sautéed vegetables for a complete meal.

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