Description
Enjoy these delicious and easy-to-make 30-Minute Baked Teriyaki Chicken Thighs, a gluten-free dish that is perfect for a quick and flavorful weeknight meal.
Ingredients
Units
Scale
For the Teriyaki Chicken:
- 1/2 cup gluten-free tamari or soy sauce
- 1/2 cup organic maple syrup
- 4 large garlic cloves, minced
- 4 inches fresh ginger, peeled and minced
- 2 to 3 pounds boneless skinless chicken thighs
For Serving:
- 2 tablespoons cornstarch or arrowroot starch (optional)
- Thinly sliced scallions
- Sesame seeds
Instructions
- Preheat the oven: Preheat the oven to 450 degrees F.
- Mix marinade: In a large mixing bowl, whisk together maple syrup, tamari, garlic, and ginger until smooth.
- Coat chicken: Add chicken thighs to the marinade and coat evenly. Marinate for at least an hour.
- Bake: Transfer chicken and marinade to a baking dish. Bake for 20 minutes, then flip and bake for another 10 minutes.
- Serve: Garnish with scallions and sesame seeds. Serve with steamed broccoli or rice.
- Optional thickening: For a thicker sauce, simmer the marinade with a cornstarch slurry until thickened.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: Approximately 20g
- Sodium: Approximately 800mg
- Fat: Approximately 10g
- Saturated Fat: Approximately 2.5g
- Unsaturated Fat: Approximately 7.5g
- Trans Fat: 0g
- Carbohydrates: Approximately 30g
- Fiber: Approximately 1g
- Protein: Approximately 35g
- Cholesterol: Approximately 150mg
