Baked Teriyaki Chicken
“A much requested chicken recipe! Easy to double for a large group. Delicious!” Baked Teriyaki Chicken – You must try this recipe.
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1 h 30 m
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1/2 cup white 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 skinless chicken thighs
- 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.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9×13 inch baking dish.
- Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven 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.
- Enjoy! 🙂
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 272 calories; 9.8 g fat; 19.9 g carbohydrates; 24.7 g protein; 85 mg cholesterol; 1282 mg sodium.
Recipe by: Marian Collins, Photo Credit: RugBird Brenka (flickr)
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