Easy Baked Honey-Teriyaki Chicken
I dont mean to brag but this Easy Baked Honey-Teriyaki Chicken is pretty epic. What makes this even better is that you can literally make this for pennies and tastes like 100x better than anything you can buy at the store. What I really love about this sauce is that its thick, almost glaze-like in consistency. There is no need to marinate — even though marinating is always a smart thing to do. Anyways this is a super simple and tasty recipe that is definitely a crowd pleaser!
I dont mean to brag but this Easy Baked Honey-Teriyaki Chicken is pretty epic. What makes this even better is that you can literally make this for pennies and tastes like 100x better than anything you can buy at the store. What I really love about this sauce is that its thick, almost glaze-like in consistency. There is no need to marinate — even though marinating is always a smart thing to do. Anyways this is a super simple and tasty recipe that is definitely a crowd pleaser!
- 1 garlic clove minced
- 1/4 teaspoon ground black pepper
- 1 tablespoon cold water
- 4 boneless, skinless chicken breasts
- 1/2 tablespoon arrowroot powder (or cornstarch)
- 1/2 cup soy sauce (or coconut aminos)
- 1/4 cup mirin (or apple cider vinegar)
- 1 tablespoon honey (preferably mild-tasting)
- 1/2 teaspoon fresh ginger grated
- 1/4 teaspoon sriracha (optional)
- sesame seeds to top chicken after cooking
- fresh cilantro chopped; to top chicken
- Carbohydrate 1.5097525 g
- Cholesterol 547.52 mg
- Fat 11.745215 g
- Fiber 0.222124997138977 g
- Protein 218.2360875 g
- Saturated Fat 3.125045 g
- Serving Size 1 1 Recipe (963g)
- Sodium 615.063499999499 mg
- Sugar 1.28762750286102 g
- Trans Fat 3.122855 g
- Calories 1045 calories
Step-by-step
- Preheat oven to 425°F (220°C) and place a rack in the middle. Lightly grease a 9x13 baking dish and set aside.
- In a small saucepan mix arrowroot (or cornstarch) and cold water until a thin paste is formed, add soy sauce, mirin (or vinegar), honey, garlic, ginger, and black pepper.
- Simmer over low heat, stirring frequently, until sauce starts to thicken.
- Place chicken breasts on the prepared baking dish. Brush the chicken with the sauce on both side.
- Cover with foil and bake for 15 minutes.
- Remove foil, baste with juices and bake uncovered for for 10 to 15 minutes or until cooked through (the temperature should register 165°F on an instant-read thermometer.)
- Cooking time depends on how big the chicken breasts are and how hot your oven is; what matters most is that the chicken is thoroughly cooked.
- Once cooked, let the breasts rest for two minutes.
- Slice the chicken, pour juices over it, sprinkle with sesame seeds, chopped cilantro, and serve.
Operating on a strict budget often restricts cooking choices to dry cuts of poultry that lack natural moisture. Combining soy sauce with honey creates a sweet and savory environment where amino acids and reducing sugars undergo the Maillard reaction rapidly during high-heat baking at 425 degrees Fahrenheit. Utilizing an arrowroot or cornstarch slurry dispersed in cold water prevents clumping when thermal energy hits the saucepan, yielding a stable glaze that clings to the meat instead of pooling in the baking dish.
- Whisk the cold water and starch thoroughly before applying heat to prevent lumpy thickening in the sauce base.
- Maintain a low simmer on the stovetop until the liquid coats the back of a spoon to ensure proper cling before the poultry enters the oven.
- Cover the baking dish with foil for the initial 15 minutes of baking to trap steam and prevent the lean exterior from drying out.
- Remove the foil covering for the final 10 to 15 minutes to allow excess surface moisture to evaporate and the glaze to caramelize.
- Insert an instant-read thermometer into the thickest part of the meat, targeting precisely 165 degrees Fahrenheit for food safety.
- Store cooked portions in an airtight container in the refrigerator for up to four days, or freeze for up to three months without losing structural integrity in the sauce.
Reheating frozen portions requires a gentle approach to prevent the proteins from tightening and expelling internal moisture. Warm thawed chicken gently in a covered skillet over medium-low heat with a splash of water to restore the glossy texture of the original glaze.
