Every time I ask my daughters what type of chicken I should make they always say, “teriyaki”. It’s one of my “famous Mommy recipes”. I usually make this recipe with boneless, skinless chicken – either breasts or thighs, cut into pieces and stir fry everything. Tonight I had bone-in, skin-on thighs so I baked them instead.
- 04 chicken thighs
- 1/2 C Kikkoman’s teriyaki sauce
- 02 Tbsp. brown sugar
- 1/2 tsp. sesame oil
- 1/8 tsp. powdered ginger
Whisk sauce ingredients together until brown sugar is dissolved.
Place chicken in a baking pan.
Pour half of the sauce over both sides of the chicken to coat.
Slightly separate part of the skin to get marinade underneath.
Let set for at least ten minutes.
Bake in a 350 degree oven for 45 minutes or until cooked through, flipping the chicken mid-way through and basting with more sauce every 15 minutes.
To prevent the sugar in the sauce from burning, add about 1/4 C of water to the pan each time you baste the chicken.