web analytics
Browsing Category

chicken recipes

chicken recipes/ dinner recipes

Super Crispy Chicken Tenders

Crispy Chicken Tenders marinaded in buttermilk then fried (or oven baked!) golden brown are juicy and flavorful with southern seasonings. Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love.

Super Crispy Chicken Tenders

The Best Ever Chicken Tender Recipe

I literally cracked a secret code in making chicken tenders crispy, juicy and flavorful. These Homemade Chicken Tenders are soaked in buttermilk and fried crisp are super flavorful, moist and extra crispy on the outside. Plus with spices like the kinds you’d get at KFC they are perfect for replacing fast food cravings and even game day parties. Plus I have directions for an oven baked version too, so there can be no feeling guilty about indulging in this awesome chicken fingers recipe.

The addition of the KFC spices that I use in my potato wedges recipe takes these chicken fingers over the top. KFC always said their chicken was finger licking good, you will want to because this chicken, like my Ultimate Fried Chicken Recipe (oooh, or my Oven Fried Chicken) is that good.

Super Crispy Chicken Tenders

They’re golden brown fried chicken tenders made with either chicken breasts (make sure you use skinless chicken breasts) that you can slice into thinner chicken strips or you can use chicken tenderloin pieces and skip an extra step in the preparation.

If you’re using a chicken breast you will cut it along it’s long side to make chicken strips the right length for these chicken tenders. If you cut the chicken strips the shorter way they’ll be about 2-3 inches long and be closer to the size of an average fish stick.

How to keep Chicken Tenders Crispy once fried:

Once fried you can keep the chicken tenders crispy on a baking sheet or a cookie sheet in a low oven at 250 degrees while you finish frying the remaining chicken tenders or keep them warm until your even starts.

The low temperature will ensure the chicken fingers stay juicy too, it isn’t hot enough to dry them out unless you leave them in there for hours. Do not cover the chicken though as it will create steam which will ruin the texture of the crispy chicken.

Super Crispy Chicken Tenders

With the big game coming up we are looking for fun finger foods and chicken tenders are the perfect finger food. If you’re looking for more game day food look no further!

Dipping Sauces for Chicken Tenders

  • Honey Mustard
  • Ranch
  • Chick Fil A Sauce
  • Buffalo Sauce
  • Fry Sauce

Super Crispy Chicken TendersWhy Marinate in Buttermilk?

The buttermilk acts as a tenderizer which makes the chicken juicy. Even just a half an hour soak will help with flavor and it also acts as a binding agent for the first coat of seasoned flour.

Even if the chicken tenders are going to be oven baked they should still be marinaded in buttermilk before baking.

Panko Breadcrumbs and Regular Breadcrumbs

If you would like to use panko breadcrumbs or regular breadcrumbs in this recipe to add more of a texture or crunch, like in a tempura recipe, you will have to reduce the flour to make up for the additional coating. Using breadcrumbs also allows you to bake this recipe instead of frying it (see baked chicken tenders recipe below).

If you fry the recipe with the use of the panko be aware the fat content (and saturated fat) of the recipe may be slightly higher as breadcrumbs tend to absorb more total fat than a flour based coating. Serve this meal up with some roasted vegetables for some additional dietary fiber to make up for it!

Super Crispy Chicken Tenders

Oven Baked Chicken Tenders (Healthy Chicken Tenders)
After the buttermilk marinade add the spices to panko crumbs or breadcrumbs instead of flour.
Dredge the chicken from the buttermilk into the breadcrumbs then add to a baking sheet coated with cooking spray.
Brush with just 2 tablespoons of melted butter or spray with cooking spray (melted butter will give better flavor).
Bake at 400 degrees for 20-25 minutes.

Super Crispy Chicken Tenders

Super Crispy Chicken Tenders

Crispy Chicken Tenders marinaded in buttermilk then fried (or oven baked!) golden brown are juicy and flavorful with southern seasonings. Truly crispy fried chicken tenders are a dinnertime staple you’re whole family will love.
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 16 Servings
Calories 138 kcal

Ingredients
  

  • 1 cup buttermilk
  • 4 chicken breasts boneless skinless
  • 1 teaspoon hot sauce
  • 2 cups flour
  • 2 large eggs beaten
  • 3/4 teaspoon pepper
  • 1/8 teaspoon baking powder
  • 2 1/2 teaspoons salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon paprika
  • canola oil for frying

Instructions
 

  • Cut the chicken breasts into four tenders each and soak them in a bowl with the buttermilk and hot sauce for 30 minutes.
  • Add the eggs to one bowl and the flour and spices to a second bowl.
  • Dip each piece of chicken from the buttermilk bowl to the flour mixture.
  • Dip it into the eggs then back into the flour mixture.
  • Shake excess flour gently off and put the chicken onto a baking sheet.
  • Repeat with all the pieces.
  • Heat the oil (three inches deep) in a dutch oven on medium high heat to 350 degrees.
  • Fry the chicken in small batches for 5-7 minutes or until golden brown.

Notes

click on times in the instructions to start a kitchen timer while cooking.
casserole recipe/ chicken recipes/ keto recipes/ low carb recipe

Chicken Zucchini Bake with Bacon

Baked Chicken Zucchini with Bacon is baked in a casserole dish! Chicken breasts are smothered with Mozzarella and Parmesan cheeses. It’s a fast recipe for a satisfying, healthy meal.

 

 

Chicken Zucchini Bake with Bacon

Chicken and zucchini make the best combination! Take a look at family favorite chicken zucchini pasta.

This Chicken and Zucchini Bake with Parmesan & Mozzarella is made in a casserole dish. It’s a delicious one-pan meal with only one dish to clean! The chicken is seasoned with dry Ranch seasoning mix. The chicken breasts are moist and tender. They are baked with lots of Parmesan and Mozzarella cheese in a casserole dish. This is a great recipe if you’re looking to incorporate more veggies into your recipes.

Chicken Zucchini Bake with Bacon

 

THE LOW-CARB CHICKEN ZUCCHINI RECIPE

  • Chicken adds a good amount of protein to your dinner.
  • Zucchini is low in calories and a good source of dietary fiber.
  • All the ingredients used in this recipe have a low-carb count: chicken, zucchini, bacon, Parmesan, Mozzarella, bacon.

Chicken Zucchini Bake with Bacon

WHY YOU WILL LOVE THIS RECIPE

  • Everything is baked in a casserole dish. The clean up is minimal! One pan to clean.
  • It’s a great recipe if you want to add veggies to your dinner in a delicious way.
  • Baked chicken with zucchini is a low-carb, gluten-free recipe, packed with protein!
  • Because there is so much protein in this recipe, it will keep you full and satisfied for a long time! Miss carbs? Pair this chicken zucchini with easy-to-make four cheese pasta (use store-bought cheese mix) or mushroom pasta.
  • The flavors are amazing! Zucchini, crispy bacon, Mozzarella, and Parmesan. All that on top of chicken breasts seasoned with Ranch mix!
  • Everyone in your family will love this recipe! After all, it has bacon!

 

HOW TO MAKE BAKED CHICKEN ZUCCHINI

Chicken Zucchini Bake with Bacon Chicken Zucchini Bake with Bacon Chicken Zucchini Bake with Bacon Chicken Zucchini Bake with Bacon

  1. Heat oven to 375 F.
  2. Add 4 chicken breasts to casserole dish.
  3. Sprinkle the chicken with dry Ranch seasoning.
  4. Top with sliced zucchini.
  5. Top with chopped cooked bacon.
  6. Top with shredded Parmesan and Mozzarella cheeses
  7. Bake uncovered for about 20 minutes.
  8. Broil for the last 2-3 minutes (optional).
  9. Remove from the oven.
  10. Allow the chicken zucchini rest in the casserole dish for 5-10 minutes. It will continue cooking as it rests.

Chicken Zucchini Bake with Bacon

Chicken Zucchini Bake with Bacon

Chicken Zucchini Bake with Bacon

Baked Chicken Zucchini with Bacon is baked in a casserole dish! Chicken breasts are smothered with Mozzarella and Parmesan cheeses. It's a fast recipe for a satisfying, healthy meal.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 people
Calories 504 kcal

Ingredients
  

  • 4 chicken breasts
  • 6 strips bacon cooked drained, chopped
  • 1 zucchini thinly sliced
  • 1/2 cup Parmesan cheese shredded
  • 0.5 oz dry Ranch seasoning 1/2 packet
  • 1/2 cup Mozzarella cheese shredded

Instructions
 

  • Heat oven to 375 F.
  • Add 4 chicken breasts to casserole dish.
  • Sprinkle the chicken with dry Ranch seasoning mix.
  • Top with sliced zucchini and chopped cooked bacon.
  • Top with shredded Parmesan and Mozzarella cheeses.
  • Bake uncovered for about 20 minutes.
  • Broil for the last 2-3 minutes (optional).
  • Remove from the oven.
  • Allow the chicken rest in the casserole dish. It will continue cooking as it rests for 5-10 minutes.

Notes

Use regular chicken breasts or thinly sliced chicken breasts. If your chicken breasts are large, slice each one in half horizontally. By doing this, you can make 2 thinly sliced chicken breasts out of each large chicken breast.
The chicken should be cooked through in about 20 minutes. The actual time depends on your oven. All ovens are different. It also depends on the thickness of your chicken breasts. Thin chicken breasts will cook faster.
The chicken is cooked through when it's no longer pink in the center.
When broiling, check often. Make sure the cheese doesn't burn too much on top of the chicken.
Keyword Chicken Zucchini Bake with Bacon
asian recipes/ chicken recipes/ dinner recipes

Amazing Honey Garlic Chicken Wings Recipe

Honey Garlic Chicken Wings are perfectly sweet and savory at the same time! Better than take-out, try this dish for a finger-licking good meal! Everything you’d ever want in a chicken wing, plus they’re baked, not fried!

Amazing Honey Garlic Chicken Wings Recipe

They are my guilty pleasure! They are flavorful, fun to eat, and they make for a good appetizer, just like Crispy Potato Wedges, BLT Potato Salad, and Pear Salad! Serve this dish along with these other recipes and you get yourself a nice quick meal!

This Honey Garlic Chicken Wings recipe requires no frying, unlike other recipes. In this recipe, the chicken wings are seasoned and baked to perfection, then, tossed in a sweet and savory sauce.

 

What comes out are tender pieces that are moist on the inside and perfectly caramelized and sticky on the outside. They make for a great finger food which you can snack on or turn into a complete meal by pairing with carbs and fiber.

Amazing Honey Garlic Chicken Wings Recipe

Unlike breasts, this part of the chicken is easier to cook as it dries out much slower. Also, though the breasts have fewer calories, the wings have more flavor, thanks to the fat content. A piece has roughly around 43 calories, with 36% attributed to fat.

Aside from that, it contains zero carbs and the rest of the calories are attributed to protein.

How to make honey garlic sauce:

This is quite easy! All you need to do is combine all the sauce ingredients in a pan. Allow the mixture to boil and then, let it simmer steadily over lower heat for about 10 minutes until it thickens.

Remove it from the heat when it starts to coat the back of a spoon. Set it aside until later use.

How to make honey garlic chicken wings

Amazing Honey Garlic Chicken Wings Recipe Amazing Honey Garlic Chicken Wings Recipe

  • Prep the oven: Preheat it to 425 degrees Fahrenheit. The high temperature is needed to crisp up the chicken.
  • Season: Get the wings and pat them dry completely. Season them with the spices and seasonings listed in the
  • recipe card below, then, brush them with olive oil.
  • Bake: Bake them for about 35 minutes, turning them at the 20th-minute mark to cook evenly on both sides.
  • Toss: Prepare the sauce and toss each piece in it until fully coated.
  • Bake again: Put them in the oven again for 10 minutes, turning at the 5th-minute mark to cook evenly on both sides.
  • Serve: Allow the dish to cool, tossing from time to time to coat each piece with the sauce that starts to thicken as it cools. Then, serve with your favorite dip.

How long to bake honey garlic chicken wings?
This recipe prescribes that the oven be set at 425 degrees Fahrenheit and baking will take roughly around 25 to 30 minutes. The skin will crisp up in this setting.

 

But if you want to bake with a sauce, then, you can lower the temperature to 350- or 375-degrees Fahrenheit. In these settings, the baking will be longer at around 50 to 70 minutes.

Amazing Honey Garlic Chicken Wings Recipe

Recipe tips:

Amazing Honey Garlic Chicken Wings Recipe

  • When reheating, simply bake them again using the original recipe settings. The only requirement is that the thickest part of the meat must reach 165 degrees Fahrenheit for it to be safe for consumption. If you are reheating frozen ones, thaw them first and allow them to rest at room temperature for about 15 minutes before baking again.
  • Serve them with oven-roasted sweet potato fries, mashed potatoes, or brown sugar roasted carrots for a complete meal.
  • If you want the skin to crisp up when you make this dish, make sure to dry the pieces. Aside from patting them dry and salting them, refrigerate the meat overnight in the fridge to further allow any moisture to dissipate.
Amazing Honey Garlic Chicken Wings Recipe

Honey Garlic Chicken Wings

Honey Garlic Chicken Wings are perfectly sweet and savory at the same time! Better than take-out, try this dish for a finger-licking good meal! Everything you’d ever want in a chicken wing, plus they’re baked, not fried!
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course Dinner
Servings 6 Servings of 5 Wings
Calories 710 kcal

Ingredients
  

  • 30 chicken wings
  • 2 tablespoons olive oil

Rub:

  • 1 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt

Honey Garlic Sauce:

  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 3/4 cup water
  • 2 tablespoons Mirin
  • 4 cloves garlic minced
  • 1 tablespoon sesame oil
  • 1/4 teaspoon red pepper flakes optional
  • 1 tablespoon minced ginger
  • 1 tablespoon cornstarch

Garnish:

  • Sesame seeds

Instructions
 

Wings:

  • Preheat oven to 425 degrees.
  • Pat dry wings with paper towels until completely dry.
  • Combine all the rub ingredients in a large bowl, add the wings and toss to combine. Brush with olive oil.
  • Line a baking sheet with foil and then place parchment paper on top, arrange chicken wings in one layer, if needed use two baking sheets. Bake for 35 minutes turning at 20 minutes on the other side.

Sauce:

  • In the meantime, combine sauce ingredients in a small pan over medium heat. Bring to a boil, reduce heat and simmer for about 10 minutes or until slightly thickened and sauce coats the back of a spoon.

Combine Wings with the Sauce:

  • Take wings from the oven, toss with sauce and return to the oven for another 10 minutes, turning after 5 minutes on the other side.
  • Broil for a few minutes.
  • Allow cooling for 10 minutes. As the sauce cools, it thickens. Stir the wings every few minutes to coat in the sauce as it thickens.
  • Serve the wings with your favorite dipping sauce and garnished with sesame seeds.
Keyword honey garlic chicken wings
chicken recipes/ dinner recipes/ low carb recipe/ salad recipe

Simple Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Vegetables is a complete one pan meal that is super quick and simple. Perfect recipe for your Sunday meal prep too!

Sheet Pan Sesame Chicken and Veggies

You’re going to love this all-in-one meal that cooks in a single pan. It’s not only tender and flavorful but clean-up is effortless. Sheet pan Sesame Chicken and Veggies is a wonderful way to serve your family a wholesome dinner in under an hour.

I know that most of you can relate, especially those that have kids, so having the convenience of throwing a complete dinner all on one pan definitely makes life much more bearable. Easy clean up, delicious flavor and so many leftovers that you won’t even need to worry about what to eat for lunch the next day!

Sheet Pan Sesame Chicken and Veggies

You can easily prep this the day before too by chopping up all your veggies and marinating the chicken, but if this is a last minute recipe you decided to throw together in a pinch then that’s okay too. Prep time takes just a few minutes and the sauce only requires 5 simple ingredients so it really is that easy! Then just toss everything together on the pan and you are good to go.

For this recipe I basically just tossed the chicken and veggies together on a baking sheet, seasoned with salt and pepper then drizzled everything with the sauce. THAT’S IT! Now if you like your veggies crunchier, I would cook the chicken first halfway through then add your veggies to the pan so that they won’t cook as long, but that’s completely up to you. Either way this dish will taste delicious!

Sheet Pan Sesame Chicken and Veggies

You could also easily turn this recipe into a stir fry if you wanted! Rather than cooking everything in the oven, simply toss the chicken and veggies into a skillet, drizzle with the sauce and cook this meal that way. Like I said before, this recipe is simple, delicious and created for convenience for those busy weeknights so feel free to cook this how YOU prefer!

You can customize this dinner however you’d like to too! Try using green beans or asparagus in place of the broccoli or throw in some chopped onions or even sweet potatoes. Trust me this sauce tastes great on EVERYTHING so go crazy and make this to your liking! Serve this over brown rice or some quinoa for a complete meal that is delicious and much healthier than ordering take-out in the middle of the week.

Sheet Pan Sesame Chicken and Veggies

Oh and this sauce?? Yes it is to DIE for. A simple combination of soy sauce, honey, garlic, fresh ginger and a drizzle of sweet chili sauce make this meal super flavorful and only uses 5 ingredients! I topped everything off with a sprinkle of sesame seeds and some chopped green onions and then proceeded to devour my plate. Literally.

Simple Sheet Pan Sesame Chicken and Veggies

This Sheet Pan Sesame Chicken and Vegetables is a complete one pan meal that is super quick and simple. Perfect recipe for your Sunday meal prep too!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine American
Servings 4 Servings
Calories 294 kcal

Ingredients
  

  • 1 lb boneless skinless chicken breasts cut into 1-inch pieces
  • 2 medium red bell peppers cut into chunks
  • 1 large head of broccoli chopped (about 2 cups)
  • Salt and pepper to taste
  • 1 cup snap peas
  • Optional toppings: sesame seeds and green onions

For the sauce:

  • 1 Tbsp sweet chili sauce
  • 1/4 cup lower-sodium soy sauce
  • 1 tsp. fresh ginger
  • 2 cloves garlic
  • 2 Tbsp honey

Instructions
 

  • Preheat oven to 400 degrees F.
  • To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  • Spread chicken and chopped veggies on a baking sheet sprayed with PAM cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  • Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!
Keyword chicken, sheet pan sesasme chicken and veggies
chicken recipes

Skillet Chicken With Garlicky Mushroom Cream Sauce

This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce. Golden brown, super juicy, tender chicken recipe, smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!

Skillet Chicken With Garlicky Mushroom Cream Sauce

We need more 30 minute meals that are easy to pull together on a weeknight. Enter this chicken dinner with veggies and sauce built right into 1 pan. A new year definitely called for a new spin on the recipe. We’re using the same basic ingredients, minus the lemon juice, add the mushrooms.

Instead of starting off with the chicken breasts, this time we’re sautéing off some mushrooms, letting them sweat up a bit in a little olive oil before the chicken gets it’s turn. We’re still using simple ingredients like butter, garlic, red pepper flakes, thyme, and mushrooms. It’s all pantry/refrigerator staples, folks. No need to run to the store. I used shallots in this recipe but if you don’t have any on hand, feel free to use red onions instead.

I love the mushrooms so much – they soak up all the juicy bits! So sometimes I’ll even bring down the chicken thighs to one pound and increase the mushrooms to 16 ounces. Even ratios is totally a thing. And you can never have too many mushrooms.

Skillet Chicken With Garlicky Mushroom Cream Sauce

Skillet Chicken With Garlicky Mushroom Cream Sauce

What really makes this chicken dinner next level stuff is the chicken broth simmered with shallots and a big splash of heavy cream at the the end. The sauce is creamy and luxurious and is perfect to toss with some angel hair pasta! You can double the ingredients for the sauce and drizzle it on pasta or veggies. I served it up twice. Once with asparagus and the second time with pasta and with each time, I loved this garlicky mushroom chicken dinner a little more. Next time, i’m serving up crusty bread with this chicken so that I can mop up all the creamy garlicky sauce.

Just like my other one skillet chicken dinners, you can used chicken breast of boneless skinless chicken thighs for this recipe. Just make sure to pound the chicken down to the same thickness (between ½-¾ inch thick). I browned each side of the chicken for a couple of minutes. The chicken won’t be cooked all the way though but don’t worry, we’re going to finish the sauce and the chicken off in the oven before serving.

Skillet Chicken With Garlicky Mushroom Cream Sauce

Serve with:

  • garlic parmesan roasted potatoes.
  • crispy roasted herb potatoes.
  • baked garlic herb potato wedges.

Skillet Chicken With Garlicky Mushroom Cream Sauce

This easy chicken dinner is made with sautéed garlic and mushrooms and topped with a creamy sauce. Golden brown, super juicy, tender chicken recipe, smothered in a garlicky, mushroom butter sauce. 30 min. So quick, so so good!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Main Course
Servings 4
Calories 343 kcal

Ingredients
  

  • 4 boneless skinless chicken breasts or thighs
  • 1 cup chicken broth
  • ½ teaspoon red pepper flakes
  • 1 tablespoon minced garlic
  • ½ teaspoon dried thyme
  • cup finely diced shallots or red onions
  • 8 ounces baby bella cremini mushrooms, sliced
  • 2 tablespoons olive oil
  • ¼ cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons chopped parsley or basil
  • salt and pepper

Instructions
 

  • Using a mallet, pound down the chicken breasts/thighs into ½ inch thickness. Sprinkle a pinch of salt and pepper on both sides of the chicken.
  • In a 2 cup measuring cup or a small bowl, combine the chicken broth, minced garlic, red pepper flakes, and dried thyme.
  • Position a rack in the lower third of the oven and preheat the oven to 375ºF.
  • Heat 1 tablespoon of the olive oil in an oven-safe skillet over medium high heat. Add the mushrooms and allow to brown for 3-4 minutes stirring as required to brown both sides. Remove the mushrooms to a plate (use one large enough to remove chicken as well).
  • Heat the remaining 1 tablespoon of oil on medium high heat. Add the chicken and allow to brown on both sides for 2-3 minutes per side. Don't worry if the chicken isn't cooked completely, we'll finish it in the oven. Remove the chicken to plate.
  • Reduce the flame to medium, add the shallots to the skillet along with the chicken broth mixture. Using a whisk, scrape the bottom of the pan so all the brown bits are loosened. Let sauce simmer and reduce for about 8-10 minutes or until about ⅓ cup of the sauce remains. NOT thicken.
  • When the sauce has thickened, remove from the flame, add the butter and whisk until it melts completely. With the skillet off the flame add the heavy cream and mushrooms, and whisk to combine. Place the skillet back over the flame for just 30 seconds, do not allow the sauce to boil. Remove from heat, add the chicken back into the pan and drizzle the sauce over the chicken. Place the skillet in the oven for 5-8 minutes or until the chicken is completely cooked through. Top with chopped parsley or basil and serve warm.

Notes

Use boneless skinless chicken breasts/thighs that about the same thickness. I pounded mine down to about ½ inch.
Keyword skillet chicken with mushroom cream sauce
asian recipes/ chicken recipes/ dinner recipes

Baked Teriyaki Chicken

This recipe makes the BEST Ever Baked Teriyaki Chicken! Juicy and tender chicken breasts cooked in the most incredible, super easy homemade teriyaki sauce with simple ingredients. So simple and tasty – the whole family will love this baked teriyaki chicken

Baked Teriyaki Chicken

This is it. My FAVORITE teriyaki chicken recipe. I am so pumped to be sharing this recipe with you today! If you have been searching for the perfect teriyaki chicken recipe you can whip up at home in just a few minutes and with no strange ingredients, stop looking friends, this is IT.

HOW DO YOU MAKE CHICKEN TERIYAKI SAUCE?

Baked Teriyaki Chicken

To make super simple, and totally delicious teriyaki sauce, combine soy sauce, water, garlic, ground ginger, rice vinegar, and crushed red pepper flakes in a sauce pan. Bring mixture to a boil, then add a corn starch slurry (corn starch dissolved into water or soy sauce) to thicken the sauce. Stir for just 1-2 minutes until thickened, then remove from heat and stir in sesame seeds. That’s it! Perfect teriyaki sauce you can use immediately, or store in a jar in the fridge for up to 3-4 weeks. You can also use this sauce as a marinade for teriyaki chicken, shrimp, steak, or veggies.

HOW DO YOU MAKE CHICKEN TERIYAKI?

Baked Teriyaki Chicken

To make the best chicken teriyaki, first make the sauce by combining the sauce ingredients over medium high heat, bring to a boil then add a corn starch slurry to thicken the sauce, and remove from heat. Place chicken in a large baking dish or rimmed baking pan. Pour half of the teriyaki sauce over the chicken, then bake at 400 degrees for about 20-25 minutes until cooked through. Drain the pan of excess liquid, then pour remaining teriyaki sauce over the chicken and serve.

WHAT IS A GOOD SIDE FOR TERIYAKI CHICKEN?

Homemade teriyaki chicken goes great with steamed white rice, or chicken fried rice. The rice soaks up some of the extra teriyaki sauce and makes a perfect companion to the chicken. More side dishes for teriyaki chicken include roasted Asian vegetables, lettuce wraps, hot and sour soup, or cream cheese wontons.

Baked Teriyaki Chicken

This is seriously the BEST baked teriyaki chicken ever! The chicken is tender, juicy, and full of flavor because it is baked in a thick teriyaki sauce to lock in moisture so the chicken doesn’t dry out. The teriyaki sauce is so easy to make and has the most amazing flavor – perfectly sweet, savory, and just a tiny bit spicy. I could eat this sauce every single day, it’s so much better than any store-bought sauce teriyaki sauce!

Baked Teriyaki Chicken

You are going to love this family favorite easy Japanese teriyaki chicken recipe. It’s so simple, and so tasty you’ll put it on your regular menu rotation for sure!

Baked Teriyaki Chicken

Baked Teriyaki Chicken

This recipe makes the BEST Ever Baked Teriyaki Chicken! Juicy and tender chicken breasts cooked in the most incredible, super easy homemade teriyaki sauce with simple ingredients. So simple and tasty – the whole family will love this baked teriyaki chicken.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Japanese
Servings 4 people

Ingredients
  

  • 4 boneless skinless chicken breasts pounded to even thickness less than 1 inch
  • 1/2 cup water
  • 1 1/3 cup low sodium soy sauce divided
  • 1 cup sugar
  • 1/2 cup rice vinegar
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sesame seeds
  • 3 tablespoons corn starch
  • chopped green onions and steamed rice for serving

Instructions
 

  • Preheat oven to 400 degrees and grease a large baking dish or rimmed baking sheet. Arrange chicken in a single layer in the baking dish.
  • In a medium sauce pan over high heat combine 1 cup soy sauce, water, rice vinegar, ginger, sugar, crushed red pepper flakes, and garlic and stir to combine. Bring to a boil.
  • Once sauce is boiling, whisk together remaining 1/3 cup soy sauce and corn starch until dissolved and stir mixture into boiling sauce. Stir 1-2 minutes until sauce is thickened.
  • Remove from heat, stir in sesame seeds, and pour half of the sauce over the chicken in the baking dish. Reserve the remaining sauce for later. Use a fork or tongs to turn chicken over a couple of times to coat in the sauce.
  • Cover the baking dish with foil and bake for about 20-25 minutes until chicken is completely cooked through. Drain excess liquid from the baking dish and pour remaining sauce over chicken. Garnish with chopped green onions and additional sesame seeds and serve over rice as desired.
Keyword Baked Teriyaki Chicken, chicken teriyaki, teriyaki, teriyaki chicken, teriyaki sauce
chicken recipes/ dinner recipes

Hawaiian Chicken With Coconut Rice

A tropical-inspired meal that is simple, delicious, and makes me feel like I’m on vacation! The chicken is marinated in a flavorful soy and pineapple juice sauce, and can be grilled or pan-fried. An easy dinner option that’s perfect for entertaining.

Hawaiian Chicken with Coconut Rice

Super versatile, but seriously consider combining the chicken with pineapple and coconut rice, because it is a flavor combination that will make your tastebuds dance the happy dance.

WHY HAWAIIAN CHICKEN AND COCONUT RICE?

I constantly dream of the island life.

Island life. That sipping-fruity-alcoholic-drink, live-in-your-bathing-suit, sand-between-your-toes, go-to-sleep-listening-to-the-ocean-breeze, eating-fresh-seafood-and-tropical-fruits-all-the-time kinda life.

HAWAIIAN CHICKEN WITH COCONUT RICE

Hawaiian Chicken with Coconut Rice

The time when you are, of course, on an island, then you just unwind, let go of the world’s trouble, and bask in the beauty and splendor that is all around you.

The marinade is soy-based with a combination of salty, sweet, tangy and fruity flavors. The dish also incorporates tropical ingredients such as pineapple and coconut, and has a bit of a polynesian flare to it.

HOW TO MAKE HAWAIIAN CHICKEN?

This is a marinate and grill (on a grill pan or outside grill) kind of recipe. EASY PEASY.

If you do not have a grill or do not want to mess with it, it will work pan fried as well. The only thing missing will be grill marks. I do love me some grill marks, because they sure are pretty, but not necessary.

If you use an outdoor grill, you do get a bit of a smoky flavor which is always a plus. But honestly, the marinade is so good it will work just fine indoor (not to mention easier clean up) on a grill pan or a regular pan.

The marinade for the chicken has a variety of flavors – sweet, salty, tangy, tropical, and citrusy consisting of pineapple juice, soy sauce, garlic, ketchup, vegetable oil, and brown sugar.

Hawaiian Chicken with Coconut Rice

It is a gorgeous, gorgeous marinade. This recipe calls for marinating it for an hour, but if you are planning ahead you can let it sit for up to 24 hours.

In fact, the longer the chicken sits in the marinade, the more flavorful the chicken is.

When the chicken is fully cooked, brush honey generously on both sides of the chicken.

Honey, combined with all the flavors in the marinade, create this sticky, complex concoction of flavors that is just out-of-this-world delicious. YUM.

HOW LONG DO YOU GRILL CHICKEN THIGHS?

You’ll want to grill your chicken thighs for about 6-7 minutes per side, depending on the size and thickness of your chicken pieces. If you’re not sure if your chicken is cooked through, use a meat thermometer to check the temperature. The temperature of the thickest part of the chicken should be at least 165 degrees F.

Hawaiian Chicken with Coconut Rice

Pineapple and coconut is a wonderfully popular flavor combination, and I took this one step further by serving this Hawaiian chicken on a bed of coconut rice. You’re going to cook your rice as usual, except instead of water the rice simmers in coconut milk. I add a touch of brown sugar at the end, it doesn’t make the rice sweet at all, it just enhances the flavor of the coconut.

HOW TO SERVE HAWAIIAN CHICKEN?

Another reason why I love this dish is the grilled pineapple. There’s something magical about putting fresh ripe pineapple on grill (or pan). It caramelizes the pineapple and brings out so much sweetness.

So here you go. My little escape to the island life, in the form of my Hawaiian Chicken with Coconut Rice. This is another one of our favorites, and I’m just excited to be able to share the recipe with you!
In my humble opinion, there’s only one way to make this Hawaiian Chicken dish complete. And that is to serve it with coconut rice.

Hawaiian Chicken with Coconut Rice

Fragrant coconut rice, combined with the salty, sweet, tangy, citrusy chicken, and the sweet and warm pineapple, will tantalize your tastebuds, and take you on a a fun culinary adventure.

So many different flavors and textures, and so very, very good.

And guess what? Simple and straightforward to make.

Hawaiian Chicken with Coconut Rice

Hawaiian Chicken with Coconut Rice

A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. Save well as leftovers and perfect for meal prep as well!
Prep Time 20 mins
Cook Time 30 mins
Marinate time 1 hr
Total Time 1 hr 50 mins
Course Main Course
Cuisine Asian Fushion
Servings 3
Calories 879 kcal

Ingredients
  

Hawaiian Chicken

  • ~1 1/2 lbs chicken tenderloins 7-8 pieces
  • 1/2 fresh ripe pineapple
  • 1/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 3 tbsp ketchup
  • 2 tbsp brown sugar
  • 5-6 cloves fresh garlic
  • 2 tbsp canola oil
  • 2 tbsp honey

Coconut Rice

  • 1 cup basmati or jasmine rice
  • 3/4 cup coconut milk
  • 3/4 cup water
  • 1 tbsp Fresh parsley chopped

Instructions
 

Hawaiian Chicken

  • In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
  • Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
  • Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
  • Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
  • Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice

  • On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes (See Note 1). Remove from heat.
  • If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
  • Combine
  • Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!

Notes

Different stoves and pots heat up at different rate, cook time may vary.
Also note that cup measurements for the rice is based on a U.S. cup measurement, not the measuring cup that typically comes with the rice cooker.
Keyword chicken, coconut rice, hawaiiaan chicken