Baked Teriyaki Chicken Thighs

This recipe is easy and versatile. I chose to do chicken thighs because they taste amazing and I have a freezer full but feel free to play with the meat, choose breasts, or pork, or beef whichever you like it will work. Also you can use boneless/skinless or any combination.

Ingredients:
4 Chicken Thighs- Bone in Skin on
1 Tbsp salt
2 tsp pepper (I love pepper you can cut back if you don't)
1 Tbsp Garlic Powder
2-3 Tbsp Olive Oil


Teriyaki Sauce (you can purchase this but why? It's so easy!)
8 oz soy sauce (low sodium is what I use)
4 oz water
1/2 cup brown sugar (light or dark, I can't tell a big difference)


Preheat oven to 425ºF. Place the chicken thighs in a dish large enough to hold them, they don't need too much room but also don't want to sit on top of one another. Drizzle with the olive oil and season both sides with the salt, pepper, and garlic. Bake in the oven for 20-25 minutes until cooked through. An instant read thermometer should read 165ºF when it is done. (Cooking times/temps of the meat will vary depending on the meat you have chosen, pork should be 150ºF, beef around 135ºF, and all poultry 165ºF)

While the chicken is cooking combine ingredients for the sauce in a small sauce pan. Cook on medium high heat stirring occasionally, you don't want this to burn or boil over, you'll have a big mess. (No one wants to clean up a big mess!)

When the chicken is finished pour the sauce over top. And that's it! There will be sauce left in the pan so go ahead and spoon it over top of your serving to add some more sweet/salty goodness.

Enjoy, and don't forget to leave me your comments!
And as always, hold the nothing.
-Johnny