Beavercreek Honey-Teriyaki Chicken

Ingredients

4 lb boneless/skinless chicken thighs

Marinade:

  • 1 1/2 c teriyaki sauce
  • 1 c brown sugar
  • 3 cloves garlic – minced
  • 1 t fresh ginger – minced
  • 2 green onions – chopped
  • 1 t sesame oil
  • 1 t red pepper flakes

Glaze:

  • 1 c teriyaki sauce
  • 2/3 c honey
  • 1/2 c brown sugar
  • 2 green onions – minced
  • 3 clove garlic – minced
  • 1 t fresh ginger – minced
  • 1 t red pepper flakes

1 t toasted sesame seeds

Instructions

  1. Rinse and pat the chicken dry.
  2. Mix the marinade ingredients stirring until the brown sugar has dissolved. Pour it over the chicken and marinate for at least 4 hours.
  3. Mix the glaze ingredients and simmer until reduced by 1/2 and thickened. Remove from the heat and reserve.
  4. Preheat the oven to 375°F.
  5. Remove the chicken from the marinade and place onto a rack over a baking pan lined with parchment. Bake for 20 minutes.
  6. Turn the chicken and brush on all sides with the glaze. Bake for an additional 20 minutes or until baked completely.
  7. After the chicken has baked for turn the oven to the broiler and move the oven rack up to broil for 1-2 minutes on each side turning as needed.
  8. Serve over rice, sprinkling with toasted sesame seeds and serving the leftover sauce on the side.

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