Everyone needs an emergency meal, and this “easiest baked chicken ever” is one of mine. It always comes through in a pinch and never fails to please. Also, the ingredients aren’t that expensive, which makes it budget friendly. The jist of it is so simple. Chicken breasts are tossed with soyaki and baked for almost an hour. During that time the soyaki turns into a deep dark syrup and the thighs cook through and absorb all of the delicious soy and sesame flavors. Serve it with white rice and a simple green vegetable or salad on the side, and an easy balanced meal is served!
You can put this recipe in your back pocket to have your whole family nomming happily any night of the week.
- boneless, skinless chicken breasts: 3 or 4
- Soy Vey Teriyaki (or Trader Joe’s brand): 8 ounces
Step 1: Remove the chicken thighs from the package and place them in a glass baking dish where they fit snuggly, but don’t overlap.
Step 2: Pour the Soy Vey on the chicken breasts and turn them once or twice to make sure they are completely coated. Cover the dish and refrigerate the chicken for at least two hours, or overnight.
Step 3: Preheat the oven to 375 degrees F. Remove the chicken from the refrigerator and let it come to room temperature. Bake it for 45 to 50 minutes, or until the chicken is cooked through and the thighs are a deep burnished gold color. Allow to cool for a few minutes, and serve warm.
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