Baked Chai Teriyaki Chicken Thighs Recipe

Name: Baked Chai Teriyaki Chicken Thighs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons cornstarch; 2 tablespoons cold water; 1 cup boiling water; 2 tablespoons chai tea powdered mix; 1/2 cup soy sauce; 1/2 cup cider vinegar; 4 cloves garlic finely chopped; 1 1/2 teaspoons ground ginger fresh is good, too; 1/2 teaspoon pepper; 2 pounds boneless chicken thighs

Servings: persons

2 tablespoons cornstarch
2 tablespoons cold water
1 cup boiling water
2 tablespoons chai tea powdered mix
1/2 cup soy sauce
1/2 cup cider vinegar
4 cloves garlic finely chopped
1 1/2 teaspoons ground ginger fresh is good, too
1/2 teaspoon pepper
2 pounds boneless chicken thighs

1
Note: At the same time the chicken thighs are baking, start the rice in the KitchenAid(R) Multi-Cooker.
2
Preheat oven to 425 degrees.
3
In the KitchenAid(R) Electric Kettle, bring 1 cup of water to a boil. Add 2 tablespoons of chai mix; stir.
4
Whisk together the cornstarch and cold water; add in soy sauce, vinegar, garlic, ginger, and white and black pepper and stir. Heat in a small saucepan over low heat, adding the 1 cup of boiling chai. Let simmer, stirring frequently until sauce thickens and comes to a boil.
5
Wash chicken thighs and pat dry. Place on a foil-lined baking sheet. Brush the chicken with the sauce and turn the chicken thighs over; brush again.
6
Bake for 15 minutes; turn the pieces over and bake another 15 minutes, or until done. Brush the chicken pieces with the sauce every 10 minutes.
7
When the chicken is done, serve it with rice.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons cornstarch, 2 tablespoons cold water, 1 cup boiling water, 2 tablespoons chai tea powdered mix, and more.

Yes, Baked Chai Teriyaki Chicken Thighs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Chai Teriyaki Chicken Thighs

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