Seasonal Recipes

Baked Chicken Teriyaki Recipe

Chicken Teriyaki Recipe

Baked Chicken Teriyaki Recipe


5 pieces of chicken thigh (deboned)
1/2 C brown sugar (more if you like it sweeter)
1/2 C soya sauce
1 knob of ginger (grated)
4 pips of garlic (finely chopped)
1t sesame oil


Put everything into a big bowl and mix well. Leave to marinade at least one hour, best overnight. I was in a hurry to cook it for dinner so I only managed to let it marinade for about 2 hours. It was still very good.
Remove the chicken pieces from the marinade and arrange them on a baking tray and bake at 200 degrees Celsius for 25-30 minutes. Pour the left over marinade into a small pot and simmer it for a while.
When the chicken is cooked, pour the sauce from the baking into a small bowl and add 1 teaspoon of corn flour. Mix and pour into the marinade in the pot. Give it a quick boil to thicken the sauce.

Baked Chicken Teriyaki Recipe 1


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