Baked Teriyaki Chicken

Baked Teriyaki Chicken from All Recipes Magazine

I made two changes to the recipe- I used brown sugar, not white, and I seared boneless skinless breasts in the skillet, then made the sauce and threw the chicken back in. I didn't read the recipe close enough and didn't see to add water and less soy if you were using full sodium soy- so next time I will be sure to do that because it was very salty. Overall this was incredible- very easy, family loved it. I definitely want to try the baking method this recommends. Also I will add chopped green onions for garnish.

Baked Teriyaki Chicken

Prep:

30 mins

Cook:

1 hr

Total:

1 hr 30 mins

Servings:

6

Yield:

6 servings

Ingredients

Ingredient Checklist

• 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 thigh, bone and skin removed skinless chicken thighs

Directions

Instructions Checklist

• Step 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.

• Step 2

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

• Step 3

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

• Step 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. Brush with sauce every 10 minutes during cooking.

Nutrition Facts

Per Serving:

271.9 calories; protein 24.7g 49% DV; carbohydrates 19.9g 6% DV; fat 9.8g 15% DV; cholesterol 85.2mg 28% DV; sodium 1282.3mg 51% DV.