Oven Baked Teriyaki Chicken
TOTAL TIME
3hr 50mins
-
PREP TIME
3hrs
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COOK TIME
50mins
-
SERVES
2
Marinate the chicken thighs in Thick Teriyaki sauce and bake them in the oven with plenty of vegetables. Serve with the gravy poured over.
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Ingredients
3 chicken thighs (1100g)
2 potatoes
1 carrot
1 zucchini
50g red capsicum
50g yellow capsicum
1/2 onion
2 tbsp olive oil
Salt, to taste
Black pepper, to taste
1 tbsp Kikkoman teriyaki thick sauce
For Marinating
(A) 3 tbsp Kikkoman teriyaki thick sauce
(A) 2 tbsp white wine
Method
- Make cuts in the thick parts of the chicken thighs to open them up and even out the thickness.
- Sprinkle with 1/2 tsp salt and black pepper all over, then place in a resealable plastic bag. Add (A), massage well from the outside of the bag, and refrigerate for about 3 hours.
- Preheat the oven to 220°C. Cut the potatoes into bite-sized pieces with the skin on. Slice the carrots into 5mm rounds with the skin on. Slice the zucchini into 1.5cm rounds. Cut the red and yellow capsicums into chunks. Cut the onion into 1.5cm-wide wedges.
- Line a baking tray with baking paper, drain the excess marinade from the chicken. *Keep the leftover marinade.
- Arrange the vegetables around the chicken on the baking tray, season with salt and pepper to taste, and drizzle with olive oil. Bake in the oven at 220°C for 20–30 minutes. Once cooked, cut the chicken into bite-sized pieces.
- In a small saucepan, combine about 100ml of the juices left on the tray, the reserved marinade from step 4, and the Thick Teriyaki sauce. Heat over medium heat until it thickens, then pour over the chicken.
Key tip
Check occasionally while baking, and cover with foil if it starts to burn.
Adjust the amount of vegetables to suit your preference. Adding the finishing sauce just before serving.
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