Teriyaki chicken thighs
Juicy teriyaki chicken thighs baked to perfection with pineapple rice - one pan dinner that’s flavorful, easy & perfect for any night of the week!
Servings: 4 people
Calories: 661kcal
Ingredients
For the chicken
- 1 ½ lb chicken thighs bone in, skin on
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- 1 tablespoon vegetable oil
- 3 tablespoons teriyaki sauce store-bought or homemade
- 1 tablespoon soy sauce
- 1 tablespoon honey
For the rice
- 1 cup uncooked jasmine rice
- 1 ½ cups chicken broth
- 1 tablespoon soy sauce
- 1 cup pineapple chunks
- ½ cup sweet peas
- 1 tablespoon green onions sliced (for garnish)
Equipment
- skillet
- Baking Dish (9x13-inch)
- aluminum foil
- brush
Instructions
- Preheat the oven to 375°F (190°C).
- Season the chicken thighs with salt and pepper.
- Heat 1 tablespoon of oil in a skillet over medium heat. Sear the chicken thighs for 3 minutes per side until golden brown but not fully cooked.
- In a small bowl, combine the teriyaki sauce, soy sauce, and honey.
- Brush the mixture over the chicken thighs and set aside.
- In a greased 9x13-inch (23x33 cm) baking dish, combine the uncooked rice, chicken broth, soy sauce, pineapple chunks and peas. Stir well to mix.
- Place the seared chicken thighs on top of the rice mixture in the baking dish.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake uncovered for an additional 10 minutes, until the rice is fully cooked and the chicken is glazed and tender.
Nutrition
Serving: 1serving | Calories: 661kcal | Carbohydrates: 57g | Protein: 35g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 168mg | Sodium: 1627mg | Potassium: 593mg | Fiber: 3g | Sugar: 16g | Vitamin A: 318IU | Vitamin C: 13mg | Calcium: 51mg | Iron: 3mg
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