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Teriyaki Chicken
Dr. Shelly Vaziri Flais
Ingredients
1 package chicken thighs (I usually get bone-in, skin-on, but if I want to serve the meal more quickly, I'll get the boneless, skinless variety.)
1/2 cup bottled teriyaki sauce
1/4 cup Worcestershire sauce
Directions
In a gallon-sized resealable plastic bag, combine the three ingredients and seal, massaging the ingredients to spread the marinade evenly. Marinate in the refrigerator at least two to three hours, at most overnight. When ready to prepare, preheat the oven to 400 degrees F. Set up a baking pan with low sides with nonstick aluminum foil for easy clean up. Arrange the chicken pieces evenly, skin side up, if it has skin, and roast in the oven for 45 to 50 minutes for bone-in chicken, 35 to 40 minutes for boneless chicken.
Suggestions
Serve with white rice and a vegetable for a kid-friendly, easy, healthy dinner.