5-Ingredient Baked Chicken Breast

재료

1 cup thick teriyaki sauce and marinade (see note below)

¾ cup orange juice

¼ cup packed brown sugar

2 Tablespoons minced fresh rosemary (or 2 teaspoons dried rosemary)

1 ½ lbs. boneless, skinless chicken breasts (or substitute with chicken tenders or chicken thighs)

방향

In a bowl or large Ziploc bag, whisk together teriyaki sauce, orange juice, brown sugar, and rosemary until blended. Add chicken; turn to coat. Refrigerate for about 1-2 hours (but not more than 4 hours).

Remove chicken from refrigerator 30 minutes before baking.

Preheat oven to 400 degrees F.

Line a baking dish with foil and spray with cooking spray.

Place chicken in prepared dish, along with about ½ cup of the marinade. Discard the remaining marinade.

Bake, uncovered, for 30-40 minutes, or until the chicken reaches an internal temperature of 165 degrees. If using chicken tenders or boneless chicken thighs, decrease the baking time to 20-25 minutes.