Baked Maple Teriyaki Chicken

1/4 cup cider vinegar
1/4 cup maple syrup
1/4 cup low-sodium soy sauce
1 TBSP toasted sesame oil
1 tspn ground ginger
1 tspn garlic powder (not salt)
1 tspn ground pepper
1 lb skinless, boneless chicken

(Tip: I will freeze raw chicken in the marinade, then thaw marinated portion. If marinating raw chicken to cook that day, let it sit in the fridge for at least two hours.)

Preheat oven to 350 F. Put chicken and marinade in a baking dish. Cook for 20 minutes, turn chicken, then cook for 10 to 15 more until done, depending on thickness. You can also grill as whole pieces or on skewers.

~ Recipe submitted by Jenn Rafael

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