Coach T's Baked Teriyaki Chicken
Who can resist the sweet taste of teriyaki chicken married with just the right amount of salt, and balanced with hints of ginger? Before starting my THM journey, I would often purchased pre-made teriyaki marinades, but the high fructose corn syrup and added sugar made them a no-go when I started the plan. I have been experimenting with making my own sauce with on-plan ingredients, and I think I finally got it right. When I first made this recipe, I used stevia, but we weren't fans. I swapped out Gentle sweet for the stevia and it was golden. However, everyone's taste buds are different, so I provide the equivalent for other sweeteners as well. Depending on the cut of chicken that you use, this could work for a THM-S meal or THM-FP. Try it and let me know what you think!
- 9x13 inch baking dish
- 2-3 pounds Chicken (Use whatever cut you would like)
- 1 TBS Cold Water
- 4 TBS THM Gentle Sweet*
- 1/2 Cup Soy Sauce
- 1/4 Cup White Wine Vinegar
- 1 tsp Minced garlic (or 1 clove of garlic, minced)
- 1/2 tsp Ground ginger
- 1/4 tsp Ground black pepper
- In a medium bowl, combine cold water, sweetener, soy sauce, vinegar, garlic, ginger, and ground black pepper and whisk until fully incorporated.
- Add all the marinade ingredients into a gallon sized bag.
- Add the chicken to the bag and seal close.
- Place the sealed bag onto a plate and place the plate in the refrigerator.
- Marinate the chicken in the refrigerator for at least 2 hours or overnight.
- After the chicken has marinated, remove it from the refrigerator and preheat the oven to 425°.
- Remove the chicken from the bag and place it in a 9x13 inch baking dish, pouring the excess marinade over the chicken, if desired.
- Bake at 425° for 45 minutes to 1 hour until the chicken is thoroughly cooked and the juices run clear.
* You can substitute 6 TBS of Swerve, Xylitol, or Erythritol, or 4 doonks of Stevia, or 4 tsp of THM Super Sweet.
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