Delicious and Easy Half Teriyaki Chicken Breast Recipe
Are you looking for a simple and delicious way to prepare chicken breast? Look no further! This half teriyaki chicken breast recipe is sure to become a favorite in your household. With just a few ingredients and easy steps, you can create a flavorful and juicy dish that will impress your family and friends.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1/2 cup teriyaki sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Instructions:
- Preheat your oven to 375°F (190°C).
- Place the chicken breasts in a resealable plastic bag or a shallow dish.
- In a small bowl, mix the teriyaki sauce, olive oil, garlic powder, black pepper, and salt.
- Pour the teriyaki mixture over the chicken breasts, making sure they are evenly coated. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes.
- Place the marinated chicken breasts in a baking dish and discard the remaining marinade.
- Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before slicing and serving.
This half teriyaki chicken breast recipe is perfect for a quick weeknight dinner or a weekend gathering. The teriyaki marinade adds a sweet and savory flavor to the chicken, while keeping it moist and tender. Serve the chicken with steamed vegetables and rice for a complete and satisfying meal.
So, next time you’re wondering what to make for dinner, give this recipe a try. You won’t be disappointed!
Enjoy your delicious homemade half teriyaki chicken breast!
Want to learn more about how to bake half teriyaki chicken breast? Join our Cooking Techniques forum section to share your experiences and get tips from other home cooks.
FAQ:
What ingredients do I need to bake half teriyaki chicken breast?
To bake half teriyaki chicken breast, you will need the following ingredients:
– 2 boneless, skinless chicken breast halves
– 1/2 cup of teriyaki sauce
– 2 cloves of garlic, minced
– 1 tablespoon of honey
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper to taste
– 2 boneless, skinless chicken breast halves
– 1/2 cup of teriyaki sauce
– 2 cloves of garlic, minced
– 1 tablespoon of honey
– 1 tablespoon of soy sauce
– 1 teaspoon of sesame oil
– Salt and pepper to taste
How do I prepare the chicken breast before baking?
Before baking, it’s important to prepare the chicken breast by pounding it to an even thickness. This will ensure that it cooks evenly and stays tender. Season the chicken breast with salt and pepper to taste.
What is the best way to marinate the chicken breast with teriyaki sauce?
To marinate the chicken breast with teriyaki sauce, place the chicken in a shallow dish or resealable plastic bag. In a separate bowl, mix the teriyaki sauce, minced garlic, honey, soy sauce, and sesame oil. Pour the marinade over the chicken, making sure it’s fully coated. Cover and refrigerate for at least 30 minutes, or ideally, marinate it overnight for maximum flavor.
How should I bake the half teriyaki chicken breast?
Preheat your oven to 375°F (190°C). Place the marinated chicken breast on a baking sheet lined with parchment paper or aluminum foil. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C). You can also baste the chicken with the remaining marinade halfway through the cooking process for extra flavor.
How can I ensure the chicken breast stays moist while baking?
To ensure the chicken breast stays moist while baking, you can cover it with foil for the first half of the cooking time. This will help trap the moisture and prevent the chicken from drying out. Additionally, basting the chicken with the marinade during baking will also help keep it moist and flavorful.
How do I know when the half teriyaki chicken breast is done baking?
The best way to determine if the chicken breast is fully cooked is by using a meat thermometer. Insert the thermometer into the thickest part of the chicken, and once it reads 165°F (74°C), the chicken is ready. Alternatively, you can make a small cut in the thickest part of the chicken to check if the juices run clear and there is no pinkness.
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