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Baked Teriyaki Chicken

Baked Teriyaki Chicken

Difficulty: Medium, Cook Time: 1 hr, Core Ingredient: Chicken, Servings: 6, Calories: 272

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 skinless chicken thighs

INSTRUCTIONS:

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 9×13 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.

MUST READ: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

teriyaki-chicken

Do you like baking as much as we do? Drop us a comment below and let us know some of your favorite baked chicken dishes.

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