News flash…my children love chicken teriyaki. Maybe it’s their Asian roots…maybe not. Maybe it’s because it’s sweeter than plain old chicken and they have a mean sweet tooth that they inherited from KB…maybe not. Either way, all I know is sometimes I like to eat chicken teriyaki and the other day, I made some and threw it in the oven, served it over some fried rice, and the tiny humans devoured it. KB did too for that matter, but it’s usually not hard for me to cook for him. In the almost 14 years we’ve been together (almost 10 married), I can count on 1 hand the amount of dishes I’ve cooked that he didn’t like. And usually it has something to do with chicken with bones in it or mustard…or both.
Anyways, back to my chicken teriyaki. I used boneless, skinless chicken thighs (boneless for KB), but you could use boneless, skinless chicken breasts or even chicken with bones in it.
Start by searing your chicken in an oven-proof pan. Sprinkle with salt and pepper liberally.
Then mix your sauce ingredients together: honey, hoisin sauce, brown sugar, rice vinegar and soy sauce. Pour over top of chicken.
Bake in a 375 degree oven for about 25 minutes, until chicken is cooked-through.
Serve and enjoy!
1 lb boneless, skinless chicken thighs (or breasts)
2 Tablespoons olive oil
salt and pepper
1/3 cup honey
4 Tablespoons hoisin sauce
2 Tablespoons brown sugar
2 Tablespoons rice vinegar
3 Tablespoons soy sauce
In an oven-proof frying pan, sear both sides of chicken in olive oil. Sprinkle liberally with salt and pepper. Meanwhile, mix sauce ingredients (honey, hoisin sauce, brown sugar, rice vinegar and soy sauce) in a small bowl. Pour over top of chicken. Place in a 375 degree oven for about 25 minutes (until chicken is cooked through). Serve and enjoy!