Can I use chicken breast instead of chicken thighs?

Chicken thighs are much juicier than chicken breast and are also much less likely to overcook. I highly recommend using chicken thighs for this recipe. However, you can also use chicken breast. Don't use the broiler setting for cooking the chicken, though. Roast the chicken breast (I recommend using bone in, skin one chicken breast) until it reaches 165 degrees Fahrenheit. Slice the chicken and serve with the sauce.

Can I use boneless skinless chicken thighs?

Using chicken thighs with the skin on it helps to protect the chicken meat on the inside, to keep it extra juicy. The chicken will be more dry if you cook chicken without the skin. The chicken skin also gives the chicken a wonderful crisp element, which just won't happen if you use boneless skinless chicken thighs. Removing the bone allows the chicken to cook faster and it will be much easier to slice later. If you use boneless skinless chicken thighs, you won't have the crispness and you may need to cook the chicken a few minutes less.

Can I substitute something else for the mirin?

Yes, you can use dry sherry or sweet marsala wine, which are also a bit sweet, like mirin. They will give the sauce a different flavor but will also work. You can also use white wine or white wine vinegar, red wine or red wine vinegar as well. Since they are more tart, use less in the sauce, or add 1-2 teaspoons of sugar.

What can I substitute for the pineapple juice?

Pineapple juice is my addition to this sauce. Most other recipes use brown sugar, which works great for this recipe. Use brown sugar instead. I think the pineapple juice helps to round out the sauce better, giving it a more complex and interesting flavor. It's slightly less sweet and also the tartness balances out the saltiness of the soy sauce.

What is the broiler? Why use the broiler for Teriyaki Chicken?

The broil setting in the oven is at the heating element at the top of the oven, applying high temps to the top of dishes for quick, high-heat cooking. This is a great way to replicate grilling in the oven, where high heat is focused on one side of food at a time.

Baked Teriyaki Chicken

Name: Baked Teriyaki Chicken
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Ingredients: 8 bone-in, skin-on chicken thighs, trimmed, boned, and skin slashed; salt, pepper; 2 Tablespoons butter, melted; 1-2 garlic cloves, minced; 1/2 cup soy sauce; 1/2 cup pineapple juice; 1/2 teaspoon grated or minced fresh ginger; 2-4 garlic clove, minced; 2 Tablespoons mirin; 2 teaspoons cornstarch; fresh cilantro and green onions, sliced, optional for serving

Baked Teriyaki Chicken

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Use your oven to make this delicious baked teriyaki chicken. The chicken is golden and crisp on the outside and so juicy on the inside. The homemade teriyaki sauce pairs so well with the chicken. It’s delightfully sweet, salty and glossy.

Author: Olga's Flavor Factory
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 minutes
Yield: 4-6 servings 1x
Category: Entree

Ingredients

Scale

8 bone-in, skin-on chicken thighs, trimmed, boned, and skin slashed
salt, pepper
2 Tablespoons butter, melted
1–2 garlic cloves, minced

Teriyaki Sauce:

1/2 cup soy sauce
1/2 cup pineapple juice
1/2 teaspoon grated or minced fresh ginger
2–4 garlic clove, minced
2 Tablespoons mirin
2 teaspoons cornstarch
fresh cilantro and green onions, sliced, optional for serving

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Instructions

Preheat the broiler in your oven and place the oven rack 6-8 inches from the broiler. Line a rimmed baking sheet with aluminum foil and place a wire rack inside the baking sheet.
Debone the chicken thighs and trim them from extra fat, etc.
Make a few diagonal slashes across the skin with a sharp knife, being careful not to cut into the meat.
Season the chicken on both sides with salt and pepper. Place the chicken thighs on the prepared baking sheet, on top of the wire rack. Tuck all the meat underneath the skin.
Melt 2 Tablespoon of butter. Add 1-2 minced garlic cloves to the melted butter. Brush the butter on the chicken skin, being careful not to get any of the garlic on the chicken skin, otherwise it will burn. Bake the chicken for 10-15 minutes, until the chicken is golden brown. (If the chicken is starting to get too brown, move the baking sheet to a lower shelf in the oven.)
While the chicken is in the oven, combine all the ingredients for the sauce in a skillet or small saucepan. Whisk it all together.
Bring to a boil, reduce the heat to medium and simmer for 3-5 minutes, until the teriyaki sauce has a syrupy consistency.
When the chicken is done, cut it into slices. Spoon the teriyaki sauce over the chicken and serve extra sauce on the side.

Find it online: https://www.olgasflavorfactory.com/recipes/weeknight-dinners/chicken-teriyaki/