Add the chicken and broccoli to a large bowl. Pour half of the teriyaki sauce on top and toss to coat. Transfer the seasoned chicken and broccoli to the prepared baking sheet and bake for 20 minutes. Internal temperature of chicken should be 165° when checked with an instant-read thermometer. Thread cubed chicken and red onion onto skewers, alternating with 1 piece of red onion every 1-2 pieces of chicken, and ending with a piece of red onion. Grill, turning every 3-4 minutes, until browned, beginning to char in spots, and fully cooked through (internal temperature reaches 165 F or 75 C) — about 10-15 minutes. Flatten all of the chicken thighs/breasts. Place the chicken in the freezer bag or in a pan, and pour over the soy sauce and sugar of choice. Make sure that the marinade is evenly covering the chicken and place in the refrigerator. Marinate for 20 minutes (for a light taste) to 2 hours (for a stronger flavor). In a cast iron pan,heat enough fat Combine all the ingredients of the Teriyaki Sauce in a sauce pan. On low heat, simmer and reduce it to a thicker consistency, about 10 minutes. In the meantime, heat up a non-stick skillet on high heat. Pan-fry the chicken thighs (skin-side down first) until both sides are nicely browned and cooked through. Easy Sheet Pan Teriyaki Chicken. This Easy Sheet Pan Teriyaki Chicken recipe is a great one pan meal that is full of tender chicken and veggies in a delicious and easy homemade sauce. This meal is done in less than 30 minutes with little mess to clean up. A perfect family friendly weeknight meal! Sauce: In a medium bowl, combine cornstarch with soy sauce. Thoroughly dissolve the cornstarch, whisking until any bits of white cornstarch no longer visible. Add soy sauce, both sugars, mirin, garlic, ginger, and pepper. Whisk sauce until ingredients are well combined. Set aside. Instructions. Set the oven rack in the center of the oven. Place a 12-inch cast iron skillet on the rack, then preheat the oven to 500ºF. While the skillet is heating, pat the chicken thighs dry with paper towels, then season with salt and pepper. When the oven reaches 500ºF, using pot holders, remove the skillet from the oven and place it on Spray a rimmed baking sheet with cooking spray and set aside. Remove the chicken from the marinade and place on the prepared baking sheet. Spread the vegetables around it. Pour the remaining marinade over the vegetables. Bake for 25 - 30 minutes or until the chicken registers 165 degrees. cebFVXs.