Irresistibly Easy Baked Teriyaki Chicken Recipe for a Flavorful Family Meal!

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Baked Teriyaki Chicken Recipe: A Delicious Family Favorite

If you're craving a quick, flavorful meal that’s both easy to prepare and sure to satisfy the whole family, this Baked Teriyaki Chicken recipe is a must-try! I discovered this gem in a Facebook group called Family Cook Recipes, where home cooks share their best kitchen creations. I'm excited to pass along this recipe to you!

The baked teriyaki chicken offers a mouthwatering balance of savory and sweet flavors, combined with a hint of spice, thanks to the garlic, ginger, and optional red pepper flakes. The chicken turns out perfectly juicy, with a sticky glaze that pairs beautifully with a side of rice or steamed vegetables. It’s the kind of meal that makes you want seconds!

A Little Backstory:

Baked Teriyaki Chicken has been a staple in my kitchen since the first time I tried it. Growing up, teriyaki dishes always had a special place in family gatherings, but this version is my personal favorite because it’s easy to prepare and bake, making it perfect for weeknight dinners. The teriyaki sauce is simple to whip up and uses ingredients that you likely already have in your pantry.

This recipe comes straight from the Family Cook Recipes group, a treasure trove of home-cooked meals shared by passionate home chefs. You can find more delicious dishes like this by joining the group yourself!

Origins of Teriyaki:

Teriyaki, a classic Japanese cooking technique, translates to "glossy broil," a nod to the method of glazing foods with a savory-sweet sauce and grilling them to perfection. While teriyaki is traditionally grilled, this baked version brings out the deep, caramelized flavors with much less effort.

Recipe: Baked Teriyaki Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup (120 ml) soy sauce
• 1/4 cup (60 ml) honey
• 1/4 cup (60 ml) rice vinegar
• 1/4 cup (60 ml) water
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1 tablespoon minced garlic
• 1 tablespoon grated ginger
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 1 tablespoon sesame seeds
• 2 green onions, sliced

Directions:

1. Preheat your oven to 400°F (200°C).
2. Prepare the Teriyaki Sauce: In a small saucepan, combine soy sauce, honey, rice vinegar, water, brown sugar, cornstarch, minced garlic, grated ginger, black pepper, and red pepper flakes (if using). Whisk the ingredients until the cornstarch is fully dissolved.
3. Cook the Sauce: Bring the mixture to a boil over medium heat, then reduce the heat and simmer for 2-3 minutes until the sauce thickens.
4. Coat the Chicken: Place the chicken breasts in a baking dish, then pour the teriyaki sauce over them, ensuring each piece is well-coated.
5. Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
6. Rest and Serve: Remove the chicken from the oven and let it rest for a few minutes before slicing. Garnish with sesame seeds and sliced green onions before serving.

This recipe makes a fantastic meal when paired with steamed rice or roasted vegetables. The chicken also makes for excellent leftovers – just store any extras in an airtight container in the fridge, and enjoy it the next day.

Pro Tips for the Best Results:

• Marinating Option: For extra flavor, let the chicken marinate in the sauce for 30 minutes before baking.
• Gluten-Free Variation: Swap out regular soy sauce for tamari or a gluten-free soy sauce alternative to accommodate dietary needs.
• Spice It Up: Feel free to add more red pepper flakes if you prefer a spicier kick!

This easy baked teriyaki chicken recipe is versatile and great for any night of the week. Its bold flavors and simple preparation make it a go-to meal for family dinners.

If you love this recipe, be sure to share it with friends and family, and don't forget to follow me for more delicious home-cooked meal ideas! Also, check out more amazing recipes in the Family Cook Recipes group, where this recipe was originally shared.