Baked teriyaki chicken

Dinner tonight, September 1, 2014
Dinner tonight, September 4, 2013
Simply delicious chicken dish, served with rice and a nice big salad
6 Servings

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • ½ cup white sugar
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • 1 clove garlic, minced
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • 12 skinless chicken thighs

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.

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.

Notes I found that 425ºF ( 220ºC ) is a to high, so next time I would turn down the heat.

Nutritional notes:
Amount Per Serving
Calories: 278 | Total Fat: 10.1g | Cholesterol: 88mg
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