So many sauces that accompany chicken are loaded with butter, cream, milk or other dairy-derived ingredients, but preparing marinades like this teriyaki sauce is an easy way to prepare a dairy-free chicken dinner without sacrificing any flavor. This chicken also makes excellent leftovers that can be reheated and eaten on its own or enjoyed in a wrap or sandwich.
For this recipe, I like to use skinless breasts, thighs or legs but feel free to use whatever pieces you prefer, skinless or with the skin on, taking care to watch your baking time to prevent overcooking or undercooking your chicken.
Serves 4 to 6
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Ingredients:
- About 4-5 lbs. chicken breasts, thighs or legs
- 1 cup reduced-sodium soy sauce
- 1 cup dark brown sugar
- 2 T. honey
- 1/3 cup rice wine vinegar
- 1 T. finely chopped fresh ginger
- 2 cloves garlic, finely chopped
Preparation:
1. Place the chicken parts in a heatproof casserole dish just large enough to fit. Set aside.
2. In a small saucepan over medium heat, combine the soy sauce, brown sugar, honey, vinegar, ginger and garlic, stirring well to dissolve the sugar. Cook for about 2-3 minutes, stirring frequently, until mixture is slightly syrupy, but still thin in consistency. Pour all but about ¼ cup of the sauce over the chicken, and allow the mixture to come to room temperature before covering and refrigerating for at least 2 hours to over night. (The longer the chicken marinates, the more flavorful it will be!)
3. Preheat the oven to 350 F. Remove the chicken from the refrigerator while the oven preheats to allow the chicken to return to room temperature before baking.
4. Cover loosely with foil and bake for 15 minutes. Remove foil, and bake for about 25-35 minutes more (depending on the size of the pieces), or until chicken is cooked through completely, flipping the chicken twice and basting with extra sauce. Serve hot.
