08.08.16

Baked Teriyaki Chicken Thighs

Baked Teriyaki Chicken Thighs

Chicken thighs have become a serious staple in our house.  It is so weird to think that a year ago I never cooked with them!  I was totally missing out because they have SO much flavor!  To make it healthier, I decided to use Arrowroot starch (it’s gluten-free) as my thickener rather than flour or cornstarch. I also subbed in honey rather than brown sugar. It turned out fabulous!

I served mine with seared bok choy and jasmine rice. I like to make 8-12 chicken thighs with this recipe because it’s great for leftover the next day on top of a salad or paired with some steamed veggies. Chicken thighs really are not very large, so it’s pretty easy for one person to eat 2-3 of them! Especially these, you can’t have just one — trust me. 

When you go to make Baked Teriyaki Chicken Thighs, you may find that the teriyaki sauce is pretty thick. Just lather it on the top and it will bake to perfection!  I hope you enjoy these as much as I do! 

Oven Baked Teriyaki Chicken Thighs
Serves 4
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Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 15 min
Ingredients
  1. 3-4 tablespoons honey
  2. 1 tablespoon arrowroot flour
  3. 2 cloves garlic, minced
  4. 1/4 cup apple cider vinegar
  5. 1/2 cup organic tamari (aka- GF soy sauce)
  6. 3 tablespoons water
  7. 12 boneless, skinless chicken thighs
  8. salt and pepper, to taste
Instructions
  1. Rinse and pat dry chicken thighs. Remove any large fat pieces. Season with salt and pepper on each side.
  2. Preheat oven to 425.
  3. In a small saucepan over low heat, combine honey, arrowroot, garlic, vinegar, water and tamari. Let simmer, stirring frequently until sauce thickens. About 3-4 minutes.
  4. Lightly coat/spray a medium baking dish (about 9x13) with olive oil spray.
  5. Place chicken thighs in baking dish, drizzle/brush on half the sauce evenly over the top.
  6. Bake for 25 minutes. Flip the chicken and drizzle the remaining sauce.
  7. Cook for another 25 minutes.
  8. Remove from oven and serve as desired! I serve mine with seared bok choy and jasmine rice.
Notes
  1. Optional garnish: sesame seeds and green onion.
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4 Comments

  • Reply
    Pepper
    August 11, 2021 at 1:02 am

    Will I be able to use coconut aminos instead of the tamari? And what would be the ratio.

    • Reply
      Alex
      August 13, 2021 at 3:13 pm

      This is a *very* old recipe, haha! before I discovered coconut aminos as a pantry swap. yes, you could do 1/4 cup coconut aminos and maybe 1tsp fish sauce to sub the tamari.

  • Reply
    Amie
    January 29, 2021 at 1:01 am

    I made this the other night to go with the spicy celery stir fry – holy moly were these good. The smell of the simmering teriyaki sauce had me drooling – it would be great to toss any stir fry protein and veggies in!

  • Reply
    Sarah
    January 28, 2021 at 1:24 am

    Just made this (I only had breasts and I cut them in half) and it was so unbelievably good. I baked for 30min total. 10/10. I will repeat with thighs and salmon and all the things.

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