BAKED TERIYAKI CHICKEN THIGHS

Currently 5/5

The leg bone's connected to the... delicious meat! You get to make your own teriyaki sauce, with a flavor that turns sweet and smoky in the oven for moist, Asian-restaurant-delicious chicken.

INGREDIENTS

12 chicken thighs

SAUCE

2 Tbs cornstarch

2 Tbs cold water

1/2 C white sugar

1/4 C brown sugar

1 C soy sauce

1/2 C cider vinegar

2 cloves garlic, minced

1 tsp ground ginger

1/2 tsp ground black pepper

 

DIRECTIONS

1. Preheat oven to 425° F.

2. Sauce:  In a small saucepan over low heat, combine the sauce ingredients. Let simmer, stirring frequently, until sauce thickens and bubbles. Do not overcook, it will burn!!

3. Assembly:  Place the chicken thighs in a lightly greased 9"x13" baking dish. Brush chicken with the sauce, turn pieces over, and brush again.

4. Bake:  Bake for 30 minutes. Turn the pieces over and bake for another 30 minutes, until the meat is no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

 

NOTES:

Serve with hot white rice (or fried rice!). Light- to medium- cooked broccoli florets with a little bit of sesame oil would be a good side dish.

We tried the teriyaki sauce on beef kabobs. While good, it was a bit overpowering. Go light on the sauce if you do this!

Also, you might try lining your baking dish with foil. Baked-on teriyaki crust is really hard to scrape off (warning: you won't get it all off).

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