Baked Teriyaki Chicken
- by: Maru
- Rating:
- Category: Main Course
- Level: Medium
- Total Time: 1 hr 30 mins
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 9x13 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.
| Yield: | 6 servings | |
| Prep Time: | 0 hr 30 mins | |
| Cook Time: | 1 hr 0 mins | |
| Ready In: | 1 hr 0 mins | |
| Category: | Main Course | |
| Main Ingredient: | Chicken | |
| Cooking Method: | Baking |
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| Recipe Tags: | valentinesday | romantic dinner |
Chef's Note & Story
A much requested chicken recipe! Easy to double for a large group. Delicious!
Amount Per Serving Calories: 278 | Total Fat: 10.1g | Cholesterol: 88mg
Teriyaki chicken is one of my favorite foods
I always loved chicken and japanese food and with this recipe I think this would be one of my favorite when I try this one.
Love this! Had this almost every week at a Japanese restaurant. Now I can make one at home... much cheaper.