Baked Teriyaki Chicken

Baked Teriyaki Chicken is a flavorful and easy-to-make dish that combines tender chicken with a sweet and savory teriyaki glaze. This Halal-certified recipe is perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Chicken thighs - 300 grams
• Soy sauce - 60 ml
• Brown sugar - 30 grams
• Honey - 15 ml
• Rice vinegar - 15 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Sesame oil - 1 teaspoon
• Cornstarch - 1 teaspoon
• Water - 30 ml
• Green onions - 2, sliced (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Preheat the oven to 200°C (400°F).
2. In a mixing bowl, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, grated ginger, and sesame oil to create the teriyaki marinade.
3. Add the chicken thighs to the bowl and coat them well with the marinade. Let it marinate for at least 15 minutes.
4. Transfer the marinated chicken to a baking dish and pour any remaining marinade over the chicken.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and has a nice glaze.
6. While the chicken is baking, mix cornstarch with water in a small bowl to create a slurry.
7. In a small saucepan, bring the remaining marinade to a boil. Reduce heat and stir in the cornstarch slurry to thicken the sauce, cooking for an additional 2-3 minutes.
8. Once the chicken is done, remove it from the oven and brush it with the thickened teriyaki sauce.
9. Garnish the chicken with sliced green onions and sesame seeds before serving.

Nutrition

• Calories: 380
• Protein: 28 g
• Carbs: 35 g
• Fiber: 1 g
• Sugar: 18 g
• Sodium: 800 mg
• Cholesterol: 115 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein, which is essential for muscle repair and growth.
• Contains ginger and garlic, which may have anti-inflammatory and immune-boosting properties.

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