teriyaki baked chicken

Name: Teriyaki Baked Chicken
Prep time: 30 min
Cook time: 1 h
Yield: 6
Ingredients: 1 tablespoon(s) cornstarch; 1 tablespoon(s) cold water; 1/2 cup(s) white sugar; 1/2 cup(s) soy sauce; 1/4 cup(s) cider vinegar; 1 clove(s) garlic, minced; 1/2 teaspoon(s) ground ginger; 1/4 teaspoon(s) ground black pepper; 12 - chicken thighs

(6 RATINGS)

311 Pinches 1 Photo

Kimberly Kay

Toledo, OH

Updated on Aug 25, 2010

This is baked chicken with a tangy homemade coating made with soy sauce, vinegar, ginger and a few other ingredients. *Instead of brushing on the sauce, I let the chicken marinate in it overnight in the refrigerator; then I placed it in the baking dish and poured the remaining sauce over it, so there was really no need for me to brush it every ten minutes.

Rate

prep time 30 Min

cook time 1 Hr

method ---

yield 6 serving(s)

Ingredients

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 - chicken thighs

How To Make teriyaki baked chicken

Step 1

Preheat oven to 425 degrees F.

Step 2

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.
Step 3

Place chicken pieces in a lightly greased 9 X 13-inch baking dish; brush chicken with the sauce; turn pieces over, and brush again.*
Step 4

Bake in preheated oven for 30 minutes; turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.
Step 5

Brush with sauce every 10 minutes during cooking.*
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