Description
Simple ingredients, extraordinary results, Soy Teriyaki Baked Chicken Thighs
Ingredients
Units
Scale
- 1/2 cup soy sauce
- 1/4 cup teriyaki sauce
- 1/3 cup Demerara brown sugar
- 6 cloves of crushed garlic
- 1 heaped teaspoon of bottled grated ginger
- 1 3/4 cups vegetable stock, divided = 1 1/2 cups and 1/4 cup
- 5 bone-in, skin-on chicken thighs
- 2 1/2-3 heaped tablespoons cornstarch
- 1/2 tsp Parsley for decoration, optional
Instructions
- In a bowl, whisk together soy sauce, teriyaki sauce, brown sugar, garlic, ginger, and 1½ cups of stock until the sugar dissolves (about 30 seconds or as needed).
- Pour the sauce into a deep Dutch oven or a large skillet.
- Place the chicken thighs skin-side down in the pot.
- Bring to a boil over medium-high heat, then lower the heat to medium-low.
- Cover and let it simmer for 25–30 minutes, turning the chicken halfway through, or until it becomes tender.
- Remove the chicken with kitchen tongs from the pot and place it skin-side up on a deep ovenproof baking tray with high sides.
- Preheat your oven to broil. Roast the chicken until the skin turns golden and crispy.
- Mix the remaining ¼ cup of stock with cornstarch until smooth.
- Stir this mixture into the sauce in the Dutch oven.
- Cook over medium heat, stirring constantly, until the sauce thickens enough to coat the back of a spoon, so reduce it to your liking.
- Return the golden, crispy roasted chicken to the Dutch oven, skin-side up.
- Spoon the thickened sauce over the chicken, garnish with parsley (optional), and serve.
Notes
Created, prepared, tried, and tested by Esme from SA Tasty Recipes – Saffas Daily Recipes and EsmeSalon Homemade Recipes
Modified and adapted, credit: https://www.simplyrecipes.com/
Nutrition
- Serving Size: 1
- Calories: 366
- Sugar: 21.3 g
- Sodium: 1581.8 mg
- Fat: 7.8 g
- Saturated Fat: 2.1 g
- Trans Fat: 0 g
- Carbohydrates: 31.7 g
- Fiber: 0.3 g
- Protein: 40.4 g
- Cholesterol: 175.1 mg
