Entree: United States Minor Outlying Islands – Baked Teriyaki Chicken (Oven-baked chicken glazed in a sweet-salty teriyaki sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 tbsp (15 ml) vegetable oil
- 1/2 cup (120 ml) soy sauce
- 1/3 cup (80 ml) mirin
- 2 tbsp (30 ml) sake or dry sherry
- 1/4 cup (50 g) packed brown sugar
- 1 tbsp (15 ml) honey
- 3 cloves garlic, minced, approx. 9 g
- 1 tbsp (6 g) fresh ginger, grated
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (2.6 g) cornstarch
- 1 tbsp (15 ml) cold water
- 2 tbsp (30 ml) toasted sesame oil
- 2 green onions, thinly sliced, approx. 20 g
- 1 tsp (3 g) toasted sesame seeds
- Salt and black pepper to taste

Instructions

1. Preheat oven to 375°F (190°C). Pat chicken thighs dry and season lightly with salt and pepper.
2. Heat vegetable oil in an ovenproof skillet over medium-high heat. Brown chicken thighs skin-side down until golden, about 4 minutes; turn and brown other side 2 minutes. Remove chicken and set aside.
3. In a saucepan, combine soy sauce, mirin, sake, brown sugar, honey, garlic, ginger, and rice vinegar. Bring to a simmer over medium heat, stirring until sugar dissolves.
4. Whisk cornstarch with cold water to make a slurry, then whisk into the simmering sauce. Cook until slightly thickened, 1–2 minutes. Remove from heat and stir in sesame oil.
5. Return chicken to the skillet, skin-side up, and spoon some sauce over each piece. Transfer skillet to preheated oven and bake until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about 25–30 minutes.
6. Optional: switch oven to broil and broil 1–2 minutes to caramelize the glaze, watching carefully to avoid burning.
7. Remove from oven, baste with remaining sauce, sprinkle with green onions and sesame seeds, and serve hot with steamed rice or vegetables.