Chicken Thighs, Baked Teriyaki

By moddie2bert

Ingredients

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 chicken thighs, skinless, boneless

Preparation

Step 1

Preheat oven to 425°F.
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. Place chicken pieces in a lightly greased 9x13-inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again. Bake for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.