~ Teriyaki Chicken Thighs ~

Cassie *


Love chicken prepared this way, so does my family.



★★★★★ 1 vote

10 Min
1 Hr


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  • 12
    boneless chicken thighs
  • 1 Tbsp
    each - corn starch & water
  • 1/2 c
    each - brown sugar & low sodium soy sauce
  • 1/4 c
    cider vinegar
  • 2 clove
    minced garlic
  • 3/4 tsp
    ground ginger
  • 1/4 tsp

How to Make ~ Teriyaki Chicken Thighs ~


  1. Preheat oven to 425 degree F.

    If marinating chicken, hold off on oven. Sometimes I marinade and sometimes I don't. Depends on time. Marinade for at least an hour should you decide.

    Spray a 9 x 13 baking dish, set aside

    Combine the cornstarch, water, sugar, low sodium soy sauce, vinegar, garlic, ginger and black pepper. Let simmer over low heat,until sauce thickens. Stirring occasionally. If marinating, let sauce cool. Place chicken in a zip lock baggie and add sauce. Leave set at least an hour in refrigerator.

    If not marinating : Place chicken pieces in prepared dish. Brush chicken with the sauce. Turn pieces over, and brush again.

    Bake in the preheated oven for 30 minutes. Brush with sauce every 10 minutes during cooking.

    Turn pieces over, and bake for another 30 minutes, until juices run clear.

    If marinating, I place chicken in baking dish and pour marinade evenly over chicken and bake until juices run clear. Basting occasionally.

Printable Recipe Card

About ~ Teriyaki Chicken Thighs ~

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Chinese

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