Teriyaki Chicken (oven baked)
Servings: 4
Oven baked chicken teriyaki with crispy skin and a naturally caramelised sauce. A simple, high-protein, gluten-free dinner the whole family will love.
Ingredients
- 800 g skin on chicken thigh
Sauce
- 60 ml tamari
- 2 tbsp coconut sugar or rapadura
- 2 tbsp rice malt syrup or honey
- 1 tbsp ginger root - finely grated
- 3 clove/s garlic - minced
- 1 tsp sesame oil
- 1 tsp arrowroot or tapioca starch
Serve
- Rice, quinoa or cauliflower rice (to serve)
Instructions
- In a small bowl, combine all of the sauce ingredients. Add the tamari, sugar, rice malt syrup, ginger, garlic, sesame oil and arrowroot or tapioca flour, then mix until smooth and well combined.
- You can either marinate the chicken in the sauce for extra flavour or cook it straight away. If marinating, toss the chicken through the sauce and refrigerate for as long as you have time. If cooking immediately, simply coat the chicken evenly in the sauce.
- When ready to cook, preheat the oven to 200°C / 390°F (fan-forced).
- Place the chicken into a large oven-proof pan in a single layer, and pour over any remaining sauce. A cast iron pan works particularly well as it holds and distributes heat evenly, helping the sauce to thicken and caramelise.
- Bake for around 20-30 minutes, or until the chicken is cooked through, the skin is dark and crisp, and the sauce has reduced and caramelised around the chicken.
Serve
- Serve the chicken and sauce over rice with a side of salad or vegetables.