Baked Chicken: Teriyaki & Tahini

Ingredients

Teriyaki:

2 lb boneless skinless chicken breast

¼ cup soy sauce

2 tsp ginger, grated

½ tsp sriracha

2 cloves garlic, minced

3 tbsp maple syrup

2 tbsp green onion, chopped

2 tbsp rice vinegar

Tahini:

2 lb. boneless skinless chicken breast

¼ cup tahini

3 tbsp parsley, chopped

3 tbsp olive oil

3 tbsp water

1 tbsp rosemary

2 tsp lemon zest

2 tbsp fresh lemon juice

½ tsp crushed red pepper

1 garlic clove, minced

1 small shallot, minced

Place all ingredients in a Ziploc bag and marinate for a minimum of 1 hour, or for best results overnight.
Preheat the oven to 370°F.
Heat a cast iron skillet with oil and add the chicken to sear both sides in the skillet.
Optional: cut the chicken breast to be no thicker than ½ - ¾ inch thick.
Save the marinade.
Add the marinade into the skillet and place the skillet into the oven for 15-25 minutes.
Make sure the internal temperature is at least 165°F.

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