Baked Teriyaki Chicken

Baked Teriyaki Chicken

Prep time: 30 min Cook time: 1 hour
Serves 6

2 tablespoon cornstarch
2 tablespoon cold water
1/3 cup brown sugar
1 cup lite soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 teaspoon ground ginger
1/2 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.

2. Preheat oven to 425 degrees F (220 degrees C).


3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

4. 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.