Sweet and Sticky Honey Teriyaki Chicken

I work from home, but that doesn’t mean I always ( or ever) have time to throw together a three course meal. I am always looking for meals that are healthy, feature a ton of fresh veggies, and can be either made ahead of time, or that comes together in an hour or less start to finish.
This recipe for Honey Teriyaki Chicken ticks all of my boxes, it pairs well with any veggies, comes together quickly with pantry staples, and is pretty effortless overall, and of course most importantly, my family loves it.
This sweet and savory recipe is a great week night dish, because it comes together very quickly, and can even be made the night before and left to marinate for a ton of flavor come dinner time.
I like to serve this with oven roasted potatoes and veggies, but it’s equally good over rice. This recipe makes enough for my family of 5, 2 adults and 3 children. If your family prefers white meat chicken, you can substitute the chicken thighs for chicken breast.

  • 1.5 – 2 lbs boneless skinless chicken thighs
  • 1/3 cup honey
  • 1/3 cup teriyaki sauce
  • 1.5 Tbsp soy sauce
  • 2 Tsp minced garlic
  • 1 tbsp onion powder
  • 1 tsp black pepper
  1. Preheat oven to 425.
  2. Arrange chicken in a deep baking dish. In a medium bowl, whisk together all other ingredients until well combined.
  3. Pour sauce over chicken ( if making ahead you can now cover with aluminum foil and refrigerate over night, or freeze).
  4. Place in preheated oven for 25 minutes. Serve and enjoy.
You can find complete recipes of this Sweet and Sticky Honey Teriyaki Chicken in modernhousewife.ca
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