Honey Teriyaki Chicken

  • 1/2 C. honey
  • 2 T. rice vinegar
  • 2 T. soy sauce
  • 4 garlic cloves, minced
  • 2 T, fresh ginger, finely minced
  • 1 T. coarse salt
  • 1/2 t. ground pepper
  • 10-12 boneless, skinless chicken thighs (can use bone-in, skin-on, if preferred)

Mix together all ingredients and then add chicken.  Coat each piece in sauce; leave to marinate if desired. 

Place chicken and sauce in rimmed baking sheet.  Bake for 25-20 minutes in a 475 degree oven, basting occasionally with pan juices.  Serve drizzled with cooked sauce.


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