Baked Bourbon Teriyaki Chicken

It’s a foolproof dinner the whole family will love.

This Teriyaki Chicken bakes up with a thick, flavorful coating. The sauce is a mixture of dark brown sugar (light brown can be used instead), teriyaki sauce, low-sodium soy sauce, grape juice, bourbon, ginger, red pepper flakes, and garlic. A little cornstarch is added to help thicken the sauce as it cooks so that it really coats the chicken well.

I like to serve Baked Bourbon Teriyaki Chicken with white rice and broccoli. A side salad with ginger dressing is also a great side for this chicken dinner.

I really like using chicken thighs as opposed to chicken breasts for this teriyaki recipe. They have a higher fat content and stay wonderfully juicy and are very hard to overcook.

Baked Bourbon Teriyaki Chicken Recipe Tips

• A half a teaspoon of crushed red pepper flakes makes this dish fairly spicy. Cut the amount in half to reduce the heat. Serve with Sriracha sauce to add more heat.
• Light brown sugar can be used instead of dark brown.
• The bourbon can be left out.
• Leftovers will keep in an airtight container in the refrigerator for 4 to 5 days.

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Try These Other Easy Chicken Dinners

• Crock Pot Honey Soy Chicken with Broccoli
• Grilled Teriyaki Chicken
• Instant Pot Honey Sesame Chicken
• Bacon Wrapped Chicken with Jack Daniels BBQ Sauce
• Cashew Chicken
• Baked Apricot Chicken

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