Baked Teriyaki Chicken

By JanetLynn198

following changes: Doubled the sauce. In the doubled recipe, I doubled the garlic (fresh pressed), reduced sugar by half and used packed brown sugar instead of white sugar, used lite soy sauce (I always use lite, regular is TOO salty), rounded the tablespoons of cornstarch, used fresh ground pepper (five pepper blend), and I had boneless, skinless thighs. I baked at 375 degrees, 25 mins covered with foil, then 15 mins uncovered (total 40 mins). I did not baste, but just covered the thighs with the sauce. Would've used fresh ground ginger if I'd had it.

Ingredients

• 1 tbsp cornstarch
• 1 tbsp cold water
• 1/2 cup white sugar (Brown sugar instead, dont double)
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 tsp ground ginger
• 1/4 tsp ground black pepper
• 12 skinless chicken thighs
• DOUBLE THIS SAUCE**

Details

Servings 6
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 375F. Place chicken pieces in a lightly greased 9x13" baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Cover with foil.

3. Bake in the preheated oven for 25 mins. Uncover, turn pieces over, and bake for another 15 mins or until no longer pink and juices run clear.