This is the best teriyaki chicken recipe we have! In fact, this recipe has made its way onto our weekly rotation, it’s always a guaranteed hit for all of us!
1 tsp. honey
1/4 C. rice vinegar
1/4 C. soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
Preheat oven to 475 degrees. In a food processor, mix garlic and peeled ginger until minced. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat. Transfer chicken and sauce to baking pan.
Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 50 minutes. Serve chicken drizzled with pan juices.
Recently we’ve started buying whole chickens and breaking them down using all the pieces. This is a much more economical way to make this recipe. It also leaves leftovers!