Baked Teriyaki Chicken Thighs Savory Flavor Delight

ByEdith
- 4 chicken thighs, skin-on and bone-in - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon cornstarch for thickening - 1 tablespoon sesame seeds for garnish - 2 green onions, sliced for garnish When I create Baked Teriyaki Chicken Thighs, I focus on fresh ingredients. The chicken thighs are the star. Their skin helps keep the meat juicy. I choose low-sodium soy sauce to balance flavor without too much salt. Honey adds a touch of sweetness, making every bite delightful. Rice vinegar gives the dish a nice tang. Sesame oil adds a rich aroma that wakes up the senses. Garlic and ginger work together to add depth. They bring warmth and spice to the dish. For a thicker sauce, I sometimes use cornstarch. It helps make the teriyaki sauce stick to the chicken perfectly. I love to garnish with sesame seeds and green onions. They not only add taste but also make the dish look stunning. You can find the full recipe at the top. Each ingredient plays a role in creating a savory delight that everyone will love! - Preheat the oven: First, set your oven to 400°F (200°C). This helps the chicken cook evenly and get crispy. For easy cleanup, line a baking dish with aluminum foil. - Make the marinade: In a medium bowl, whisk together these key ingredients: 1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/4 cup rice vinegar, and 2 tablespoons sesame oil. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Mix until smooth. If you want a thicker sauce, mix 1 tablespoon of cornstarch with water and stir it into the marinade. - Prepare the chicken thighs: Pat 4 chicken thighs dry with paper towels. Season both sides with salt and pepper. This will boost the flavor and help the skin crisp up nicely. - Assemble in the baking dish: Place the seasoned chicken thighs skin-side up in your baking dish. Pour the teriyaki marinade over the chicken, ensuring each piece gets a good coating. - Bake the chicken: Slide the dish into your preheated oven and bake for 35-40 minutes. The chicken is done when the internal temperature hits 165°F (75°C) and the skin looks golden and crispy. - Baste for extra flavor: Halfway through baking, use a spoon to baste the chicken with the sauce in the dish. This adds flavor and keeps the chicken juicy. For more details, check the Full Recipe. Enjoy the savory flavor delight of these baked teriyaki chicken thighs! Seasoning is key for great flavor. Salt and pepper boost the taste of your chicken. Be generous when you season the skin. This step helps create a delicious crust. A good skin adds texture and crunch to each bite. To achieve that crispy skin, make sure to dry the chicken well. Use paper towels to soak up any excess moisture. This helps the skin crisp up nicely in the oven. Baking the chicken at a high temperature also helps. Aim for 400°F (200°C) to ensure a perfect cook. Marinating adds deep flavor to your chicken. The best practice is to marinate for at least 30 minutes. If you have more time, try marinating for up to four hours. This allows the teriyaki sauce to soak in fully. For time-saving tips, use a resealable bag. You can toss the chicken and marinade together quickly. This method also helps with even coverage. If you're short on time, even 15 minutes will work. When serving baked teriyaki chicken, think about side dishes. Steamed rice is a classic choice. It soaks up the tasty sauce well. You can also serve it with stir-fried vegetables for a colorful plate. For presentation, arrange the chicken on a big platter. Drizzle some extra teriyaki sauce over the top. Garnish with sesame seeds and sliced green onions. This adds both flavor and visual appeal. Enjoy your meal! {{image_4}} You can add pineapple to your teriyaki chicken for a tropical flair. Pineapple adds sweetness and acidity, balancing the savory soy sauce. Just chop fresh pineapple into chunks and mix it with the marinade. Using different types of soy sauce can also change the flavor. Try using dark soy sauce for a richer taste, or tamari for a gluten-free version. Each type of soy sauce brings its unique notes to the dish. Grilling your teriyaki chicken thighs offers a smoky flavor. Marinate the chicken as usual, then grill over medium heat. Cook until the chicken reaches 165°F (75°C). This method gives you crispy edges and a juicy inside. If you have an Instant Pot, you can make teriyaki chicken thighs quickly. Add the chicken and sauce to the pot, then cook on high pressure for 10 minutes. This method keeps the chicken very tender and flavorful. Looking for gluten-free options? Use coconut aminos in place of soy sauce. It has a similar taste but is gluten-free and lower in sodium. For low-calorie alternatives, consider using agave nectar instead of honey. This swap reduces calories but keeps the sweetness. You can also use skinless chicken thighs to cut down on fat. For the full recipe, check out the details above. Enjoy exploring these variations to make the dish your own! To keep your baked teriyaki chicken thighs fresh, store them in an airtight container. This helps lock in moisture and flavor. Place the chicken in the fridge within two hours after cooking. Always let it cool before sealing the container. This helps avoid condensation that can make the chicken soggy. For best taste, eat the leftovers within three to four days. You can freeze baked teriyaki chicken thighs for later use. First, let the chicken cool completely. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Squeeze out excess air to prevent freezer burn. This method keeps the chicken tasty for up to three months. When you’re ready to eat, thaw the chicken in the fridge overnight. Reheat it in the oven at 350°F (175°C) until warm. This keeps the skin crispy and the meat juicy. Cooked chicken has a different shelf life based on how you store it. In the fridge, baked teriyaki chicken lasts three to four days. If frozen, it can last up to three months. Always check for signs of spoilage. If the chicken smells sour or looks discolored, it’s best to throw it away. Trust your senses; if it doesn’t seem right, don’t eat it. Bake your teriyaki chicken thighs for 35 to 40 minutes. This time gives juicy chicken. Always check the internal temperature. It should reach 165°F (75°C). This ensures safety and great flavor. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Start checking for doneness around 25 to 30 minutes. This helps avoid overcooking. Serve your chicken with steamed rice or quinoa. Vegetables like broccoli or carrots also pair well. For a fresh touch, add a salad. These sides balance the rich teriyaki flavor nicely. Check the internal temperature with a meat thermometer. It should be at least 165°F (75°C). Look for clear juices running from the chicken. This shows it’s fully cooked. Yes, making teriyaki sauce ahead is easy. You can store it in the fridge for up to one week. Just mix the ingredients and keep them in a jar. Shake before using for even flavor. Absolutely! Baked teriyaki chicken thighs work great for meal prep. Cook a larger batch and store it in containers. This lasts in the fridge for up to four days. It’s easy to reheat and enjoy later. Baked teriyaki chicken is truly simple and tasty. We learned about the key ingredients, from chicken thighs to flavorful sauces. I shared step-by-step cooking methods and useful tips to help you perfect the dish. You can also explore variations or make substitutions based on your needs. Don't forget to store leftovers properly and enjoy this meal later. With a little practice, you'll impress everyone with your teriyaki chicken! Happy cooking!

WANT TO SAVE THIS RECIPE?

Are you ready to elevate your dinner game? Baked Teriyaki Chicken Thighs offer a savory flavor delight that will leave your taste buds dancing. With tender, juicy chicken coated in a rich, homemade teriyaki sauce, this dish is simple to make and bursting with flavor. Join me as I guide you through creating a mouthwatering meal everyone will enjoy. Let’s get cooking!

Ingredients

Main Ingredients

– 4 chicken thighs, skin-on and bone-in

– 1/2 cup low-sodium soy sauce

– 1/4 cup honey

Additional Ingredients

– 1/4 cup rice vinegar

– 2 tablespoons sesame oil

– 3 cloves garlic, minced

– 1 tablespoon fresh ginger, grated

Optional Ingredients

– 1 tablespoon cornstarch for thickening

– 1 tablespoon sesame seeds for garnish

– 2 green onions, sliced for garnish

When I create Baked Teriyaki Chicken Thighs, I focus on fresh ingredients. The chicken thighs are the star. Their skin helps keep the meat juicy. I choose low-sodium soy sauce to balance flavor without too much salt. Honey adds a touch of sweetness, making every bite delightful.

Rice vinegar gives the dish a nice tang. Sesame oil adds a rich aroma that wakes up the senses. Garlic and ginger work together to add depth. They bring warmth and spice to the dish.

For a thicker sauce, I sometimes use cornstarch. It helps make the teriyaki sauce stick to the chicken perfectly. I love to garnish with sesame seeds and green onions. They not only add taste but also make the dish look stunning.

You can find the full recipe at the top. Each ingredient plays a role in creating a savory delight that everyone will love!

Step-by-Step Instructions

Preparation Steps

– Preheat the oven: First, set your oven to 400°F (200°C). This helps the chicken cook evenly and get crispy. For easy cleanup, line a baking dish with aluminum foil.

– Make the marinade: In a medium bowl, whisk together these key ingredients: 1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/4 cup rice vinegar, and 2 tablespoons sesame oil. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Mix until smooth. If you want a thicker sauce, mix 1 tablespoon of cornstarch with water and stir it into the marinade.

Cooking Instructions

– Prepare the chicken thighs: Pat 4 chicken thighs dry with paper towels. Season both sides with salt and pepper. This will boost the flavor and help the skin crisp up nicely.

– Assemble in the baking dish: Place the seasoned chicken thighs skin-side up in your baking dish. Pour the teriyaki marinade over the chicken, ensuring each piece gets a good coating.

Baking Process

– Bake the chicken: Slide the dish into your preheated oven and bake for 35-40 minutes. The chicken is done when the internal temperature hits 165°F (75°C) and the skin looks golden and crispy.

– Baste for extra flavor: Halfway through baking, use a spoon to baste the chicken with the sauce in the dish. This adds flavor and keeps the chicken juicy.

For more details, check the Full Recipe. Enjoy the savory flavor delight of these baked teriyaki chicken thighs!

Tips & Tricks

Perfecting Your Baked Teriyaki Chicken

Seasoning is key for great flavor. Salt and pepper boost the taste of your chicken. Be generous when you season the skin. This step helps create a delicious crust. A good skin adds texture and crunch to each bite.

To achieve that crispy skin, make sure to dry the chicken well. Use paper towels to soak up any excess moisture. This helps the skin crisp up nicely in the oven. Baking the chicken at a high temperature also helps. Aim for 400°F (200°C) to ensure a perfect cook.

Marinating Techniques

Marinating adds deep flavor to your chicken. The best practice is to marinate for at least 30 minutes. If you have more time, try marinating for up to four hours. This allows the teriyaki sauce to soak in fully.

For time-saving tips, use a resealable bag. You can toss the chicken and marinade together quickly. This method also helps with even coverage. If you’re short on time, even 15 minutes will work.

Serving Suggestions

When serving baked teriyaki chicken, think about side dishes. Steamed rice is a classic choice. It soaks up the tasty sauce well. You can also serve it with stir-fried vegetables for a colorful plate.

For presentation, arrange the chicken on a big platter. Drizzle some extra teriyaki sauce over the top. Garnish with sesame seeds and sliced green onions. This adds both flavor and visual appeal. Enjoy your meal!

Variations

Flavor Variations

You can add pineapple to your teriyaki chicken for a tropical flair. Pineapple adds sweetness and acidity, balancing the savory soy sauce. Just chop fresh pineapple into chunks and mix it with the marinade.

Using different types of soy sauce can also change the flavor. Try using dark soy sauce for a richer taste, or tamari for a gluten-free version. Each type of soy sauce brings its unique notes to the dish.

Cooking Method Alternatives

Grilling your teriyaki chicken thighs offers a smoky flavor. Marinate the chicken as usual, then grill over medium heat. Cook until the chicken reaches 165°F (75°C). This method gives you crispy edges and a juicy inside.

If you have an Instant Pot, you can make teriyaki chicken thighs quickly. Add the chicken and sauce to the pot, then cook on high pressure for 10 minutes. This method keeps the chicken very tender and flavorful.

Ingredient Substitutions

Looking for gluten-free options? Use coconut aminos in place of soy sauce. It has a similar taste but is gluten-free and lower in sodium.

For low-calorie alternatives, consider using agave nectar instead of honey. This swap reduces calories but keeps the sweetness. You can also use skinless chicken thighs to cut down on fat.

For the full recipe, check out the details above. Enjoy exploring these variations to make the dish your own!

Storage Info

Storing Leftovers

To keep your baked teriyaki chicken thighs fresh, store them in an airtight container. This helps lock in moisture and flavor. Place the chicken in the fridge within two hours after cooking. Always let it cool before sealing the container. This helps avoid condensation that can make the chicken soggy. For best taste, eat the leftovers within three to four days.

Freezing Instructions

You can freeze baked teriyaki chicken thighs for later use. First, let the chicken cool completely. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Squeeze out excess air to prevent freezer burn. This method keeps the chicken tasty for up to three months. When you’re ready to eat, thaw the chicken in the fridge overnight. Reheat it in the oven at 350°F (175°C) until warm. This keeps the skin crispy and the meat juicy.

Shelf Life

Cooked chicken has a different shelf life based on how you store it. In the fridge, baked teriyaki chicken lasts three to four days. If frozen, it can last up to three months. Always check for signs of spoilage. If the chicken smells sour or looks discolored, it’s best to throw it away. Trust your senses; if it doesn’t seem right, don’t eat it.

FAQs

How long should I bake teriyaki chicken thighs?

Bake your teriyaki chicken thighs for 35 to 40 minutes. This time gives juicy chicken. Always check the internal temperature. It should reach 165°F (75°C). This ensures safety and great flavor.

Can I use boneless chicken thighs?

Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Start checking for doneness around 25 to 30 minutes. This helps avoid overcooking.

What can I serve with baked teriyaki chicken thighs?

Serve your chicken with steamed rice or quinoa. Vegetables like broccoli or carrots also pair well. For a fresh touch, add a salad. These sides balance the rich teriyaki flavor nicely.

How do I know when the chicken is cooked?

Check the internal temperature with a meat thermometer. It should be at least 165°F (75°C). Look for clear juices running from the chicken. This shows it’s fully cooked.

Can I make the teriyaki sauce ahead of time?

Yes, making teriyaki sauce ahead is easy. You can store it in the fridge for up to one week. Just mix the ingredients and keep them in a jar. Shake before using for even flavor.

Is this recipe suitable for meal prep?

Absolutely! Baked teriyaki chicken thighs work great for meal prep. Cook a larger batch and store it in containers. This lasts in the fridge for up to four days. It’s easy to reheat and enjoy later.

Baked teriyaki chicken is truly simple and tasty. We learned about the key ingredients, from chicken thighs to flavorful sauces. I shared step-by-step cooking methods and useful tips to help you perfect the dish.

You can also explore variations or make substitutions based on your needs. Don’t forget to store leftovers properly and enjoy this meal later. With a little practice, you’ll impress everyone with your teriyaki chicken! Happy cooking!

- 4 chicken thighs, skin-on and bone-in - 1/2 cup low-sodium soy sauce - 1/4 cup honey - 1/4 cup rice vinegar - 2 tablespoons sesame oil - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon cornstarch for thickening - 1 tablespoon sesame seeds for garnish - 2 green onions, sliced for garnish When I create Baked Teriyaki Chicken Thighs, I focus on fresh ingredients. The chicken thighs are the star. Their skin helps keep the meat juicy. I choose low-sodium soy sauce to balance flavor without too much salt. Honey adds a touch of sweetness, making every bite delightful. Rice vinegar gives the dish a nice tang. Sesame oil adds a rich aroma that wakes up the senses. Garlic and ginger work together to add depth. They bring warmth and spice to the dish. For a thicker sauce, I sometimes use cornstarch. It helps make the teriyaki sauce stick to the chicken perfectly. I love to garnish with sesame seeds and green onions. They not only add taste but also make the dish look stunning. You can find the full recipe at the top. Each ingredient plays a role in creating a savory delight that everyone will love! - Preheat the oven: First, set your oven to 400°F (200°C). This helps the chicken cook evenly and get crispy. For easy cleanup, line a baking dish with aluminum foil. - Make the marinade: In a medium bowl, whisk together these key ingredients: 1/2 cup low-sodium soy sauce, 1/4 cup honey, 1/4 cup rice vinegar, and 2 tablespoons sesame oil. Add 3 cloves of minced garlic and 1 tablespoon of grated ginger. Mix until smooth. If you want a thicker sauce, mix 1 tablespoon of cornstarch with water and stir it into the marinade. - Prepare the chicken thighs: Pat 4 chicken thighs dry with paper towels. Season both sides with salt and pepper. This will boost the flavor and help the skin crisp up nicely. - Assemble in the baking dish: Place the seasoned chicken thighs skin-side up in your baking dish. Pour the teriyaki marinade over the chicken, ensuring each piece gets a good coating. - Bake the chicken: Slide the dish into your preheated oven and bake for 35-40 minutes. The chicken is done when the internal temperature hits 165°F (75°C) and the skin looks golden and crispy. - Baste for extra flavor: Halfway through baking, use a spoon to baste the chicken with the sauce in the dish. This adds flavor and keeps the chicken juicy. For more details, check the Full Recipe. Enjoy the savory flavor delight of these baked teriyaki chicken thighs! Seasoning is key for great flavor. Salt and pepper boost the taste of your chicken. Be generous when you season the skin. This step helps create a delicious crust. A good skin adds texture and crunch to each bite. To achieve that crispy skin, make sure to dry the chicken well. Use paper towels to soak up any excess moisture. This helps the skin crisp up nicely in the oven. Baking the chicken at a high temperature also helps. Aim for 400°F (200°C) to ensure a perfect cook. Marinating adds deep flavor to your chicken. The best practice is to marinate for at least 30 minutes. If you have more time, try marinating for up to four hours. This allows the teriyaki sauce to soak in fully. For time-saving tips, use a resealable bag. You can toss the chicken and marinade together quickly. This method also helps with even coverage. If you're short on time, even 15 minutes will work. When serving baked teriyaki chicken, think about side dishes. Steamed rice is a classic choice. It soaks up the tasty sauce well. You can also serve it with stir-fried vegetables for a colorful plate. For presentation, arrange the chicken on a big platter. Drizzle some extra teriyaki sauce over the top. Garnish with sesame seeds and sliced green onions. This adds both flavor and visual appeal. Enjoy your meal! {{image_4}} You can add pineapple to your teriyaki chicken for a tropical flair. Pineapple adds sweetness and acidity, balancing the savory soy sauce. Just chop fresh pineapple into chunks and mix it with the marinade. Using different types of soy sauce can also change the flavor. Try using dark soy sauce for a richer taste, or tamari for a gluten-free version. Each type of soy sauce brings its unique notes to the dish. Grilling your teriyaki chicken thighs offers a smoky flavor. Marinate the chicken as usual, then grill over medium heat. Cook until the chicken reaches 165°F (75°C). This method gives you crispy edges and a juicy inside. If you have an Instant Pot, you can make teriyaki chicken thighs quickly. Add the chicken and sauce to the pot, then cook on high pressure for 10 minutes. This method keeps the chicken very tender and flavorful. Looking for gluten-free options? Use coconut aminos in place of soy sauce. It has a similar taste but is gluten-free and lower in sodium. For low-calorie alternatives, consider using agave nectar instead of honey. This swap reduces calories but keeps the sweetness. You can also use skinless chicken thighs to cut down on fat. For the full recipe, check out the details above. Enjoy exploring these variations to make the dish your own! To keep your baked teriyaki chicken thighs fresh, store them in an airtight container. This helps lock in moisture and flavor. Place the chicken in the fridge within two hours after cooking. Always let it cool before sealing the container. This helps avoid condensation that can make the chicken soggy. For best taste, eat the leftovers within three to four days. You can freeze baked teriyaki chicken thighs for later use. First, let the chicken cool completely. Wrap each piece in plastic wrap, then place them in a freezer-safe bag. Squeeze out excess air to prevent freezer burn. This method keeps the chicken tasty for up to three months. When you’re ready to eat, thaw the chicken in the fridge overnight. Reheat it in the oven at 350°F (175°C) until warm. This keeps the skin crispy and the meat juicy. Cooked chicken has a different shelf life based on how you store it. In the fridge, baked teriyaki chicken lasts three to four days. If frozen, it can last up to three months. Always check for signs of spoilage. If the chicken smells sour or looks discolored, it’s best to throw it away. Trust your senses; if it doesn’t seem right, don’t eat it. Bake your teriyaki chicken thighs for 35 to 40 minutes. This time gives juicy chicken. Always check the internal temperature. It should reach 165°F (75°C). This ensures safety and great flavor. Yes, you can use boneless chicken thighs. They will cook faster than bone-in thighs. Start checking for doneness around 25 to 30 minutes. This helps avoid overcooking. Serve your chicken with steamed rice or quinoa. Vegetables like broccoli or carrots also pair well. For a fresh touch, add a salad. These sides balance the rich teriyaki flavor nicely. Check the internal temperature with a meat thermometer. It should be at least 165°F (75°C). Look for clear juices running from the chicken. This shows it’s fully cooked. Yes, making teriyaki sauce ahead is easy. You can store it in the fridge for up to one week. Just mix the ingredients and keep them in a jar. Shake before using for even flavor. Absolutely! Baked teriyaki chicken thighs work great for meal prep. Cook a larger batch and store it in containers. This lasts in the fridge for up to four days. It’s easy to reheat and enjoy later. Baked teriyaki chicken is truly simple and tasty. We learned about the key ingredients, from chicken thighs to flavorful sauces. I shared step-by-step cooking methods and useful tips to help you perfect the dish. You can also explore variations or make substitutions based on your needs. Don't forget to store leftovers properly and enjoy this meal later. With a little practice, you'll impress everyone with your teriyaki chicken! Happy cooking!

Baked Teriyaki Chicken Thighs

Indulge in a tropical twist with these Baked Teriyaki Chicken Thighs! This easy recipe brings together mouthwatering flavors and crispy skin that your family will love. Discover how to make the perfect sauce using soy sauce, honey, and ginger, and get tips for serving with rice and veggies. Ready to impress at dinner? Click through to explore the full recipe and elevate your meal tonight!
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Ingredients
  

4 chicken thighs, skin-on and bone-in

1/2 cup low-sodium soy sauce

1/4 cup honey

1/4 cup rice vinegar

2 tablespoons sesame oil

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon cornstarch (optional, for a thicker sauce)

1 tablespoon sesame seeds for garnish

2 green onions, sliced (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 400°F (200°C). For easy cleanup later, line a baking dish with aluminum foil.

    Make the Marinade: In a medium-sized mixing bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger until the mixture is smooth and fully combined.

      Thicken the Sauce (Optional): If you prefer a thicker teriyaki sauce, take the cornstarch and mix it with 1 tablespoon of water to create a slurry. Add this to the sauce mixture and stir until fully incorporated.

        Prepare the Chicken: Use paper towels to pat the chicken thighs dry, then season both sides generously with salt and pepper. This will enhance the flavor and help the skin become crispy during baking.

          Assemble in the Baking Dish: Place the seasoned chicken thighs skin-side up in the prepared baking dish. Pour the teriyaki sauce over the chicken, making sure each piece is well coated in the flavorful marinade.

            Bake the Chicken: Bake the chicken in the preheated oven for 35-40 minutes. You’ll know it’s ready when the internal temperature reaches 165°F (75°C) and the skin is beautifully crispy.

              Baste for Extra Flavor: At the halfway point of baking, take a spoon and baste the chicken with the sauce in the dish. This step adds extra flavor and keeps the chicken moist.

                Rest the Chicken: After baking, remove the chicken from the oven and allow it to rest for about 5 minutes. This will help the juices redistribute for a tender bite.

                  Garnish and Serve: Just before serving, sprinkle the baked chicken thighs with sesame seeds and sliced green onions for a pop of color and flavor.

                    Prep Time: 10 minutes | Total Time: 50 minutes | Servings: 4

                      - Presentation Tips: Arrange the chicken thighs on a large serving platter drizzled with extra teriyaki sauce. Serve alongside a bed of fluffy steamed rice and a colorful selection of seasonal vegetables for a complete meal that’s visually appealing and delicious!

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