Baked Teriyaki Chicken Thighs

Teriyaki Chicken Thighs made with just four basic ingredients in the oven for the most tender, crispy, delicious mouth-watering meal.

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"Had these tonight and they were delicious! It came out perfectly to your instructions. I added about 5 minutes under the broiler to really darken the skin. So good. My husband will eat the skin if it’s really crispy. Thanks a bunch."

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INGREDIENTS

– chicken thighs – avocado oil – teriyaki sauce – garlic Get Recipe

Step-by-step instructions!

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Baked Teriyaki Chicken Thighs

TheRoastedRoot.net

Teriyaki Chicken Thighs made with just four basic ingredients in the oven for the most tender, crispy, delicious mouth-watering meal.

"Had these tonight and they were delicious! It came out perfectly to your instructions. I added about 5 minutes under the broiler to really darken the skin. So good. My husband will eat the skin if it’s really crispy. Thanks a bunch."

INGREDIENTS

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

1

Add the chicken, avocado oil, teriyaki sauce (or coconut aminos) and garlic to a zip lock bag and seal.

2

Move the contents of the bag around until everything is well-distributed and chicken is saturated with marinade.

3

Refrigerate at least one hour, up to 24 hours (I allow mine to marinate overnight). When you’re ready to cook, preheat the oven to 375 degrees F.

4

Transfer the chicken (including the marinade) to a large casserole dish, leaving the chicken in a single layer.

5

Bake for 40 minutes. If you’re able to, baste the chicken once or twice during the baking process using the juices at the bottom of the pan.

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TheRoastedRoot.net