Description
These 30-Minute Baked Teriyaki Chicken Thighs are a delicious gluten-free dish that is quick and easy to prepare. The marinade creates a flavorful and tender chicken that is perfect for a weeknight meal.
Ingredients
Units
Scale
Main Marinade:
- 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
Additional Ingredients:
- 2 to 3 pounds boneless skinless chicken thighs
- 2 tablespoons cornstarch or arrowroot starch (optional)
- Thinly sliced scallions, for serving
- Sesame seeds, for serving
Instructions
- Preheat the oven: Preheat the oven to 450 degrees F.
- Mix the marinade: In a large mixing bowl, whisk together the maple syrup, tamari, garlic, and ginger until smooth. Alternatively, you can whisk the sauce directly in the baking dish.
- Marinate the chicken: Add the chicken thighs to the marinade, ensuring they are fully coated. Marinate for at least an hour or overnight in the fridge.
- Bake the chicken: Transfer the chicken and marinade to an oven-proof dish. Bake for 20 minutes, then flip the chicken and bake for another 10 minutes.
- Serve: Garnish the teriyaki chicken with scallions and sesame seeds. Serve with steamed broccoli or rice.
- Optional Glaze: For a thicker sauce, simmer the marinade with a cornstarch slurry until thickened. Drizzle over the chicken.
Notes
- For a stronger flavor, marinate the chicken overnight.
- You can adjust the sweetness of the marinade by varying the amount of maple syrup used.
- Feel free to add more vegetables like bell peppers or snap peas to the dish.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350 calories
- Sugar: Approximately 20g
- Sodium: Approximately 800mg
- Fat: Approximately 10g
- Saturated Fat: Approximately 2g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 1g
- Protein: Approximately 25g
- Cholesterol: Approximately 120mg
