Baked Teriyaki Chicken Recipe

Baked Teriyaki Chicken Recipe

 #Baked #Teriyaki #Chicken #Recipe

(Makes 2 to 4 servings)

Ingredients

• Ingredients:  (Sorry for the amounts, this came from a much bigger recipe.)
• 2 teaspoons water
• 5 tablespoons plus 1 teaspoon soy sauce
• 2 tablespoons plus 2 teaspoons apple cider vinegar
• 4 tablespoons plus 2 teaspoons white sugar
• 2 teaspoons cornstarch
• 2 cloves of garlic, minced
• 1/4 teaspoon fresh ground ginger
• 1/4 teaspoon black pepper
• 4 chicken thighs (remove the skins)

Directions:

• Preheat the oven to 425 degrees F. Grease a 8×8 oven friendly baking dish and set it aside.
• In a small saucepan, over low/medium heat, add in the water, soy sauce, apple cider vinegar, white sugar, cornstarch, garlic, ginger, and black pepper, and stir everything together. Cook the sauce until it’s bubbling and it’s thickened. Make sure to stir it frequently during this step. Once it’s done, take it off the heat and set it aside.
• Add the chicken thighs to the prepared baking dish. (Make sure that the skins have been removed so that the sauce can get to all of the meat of the chicken.)
• Brush about half of the sauce all of the chicken thighs, on both sides. (Don’t discard the sauce at any point during this process, you’ll need it for later steps.)
• Place the chicken in the preheated oven and bake for 15 minutes on one side. Brush the tops of the chicken thighs with some extra sauce and return it to the oven to cook for the remaining 15 minutes on this side. (30 minutes total for this side.)
• Turn the chicken thighs over and brush some sauce onto them and bake for 15 minutes on this side. Brush the chicken thighs with some extra sauce (again) and return it to the oven to cook for the what should be the last 15 minutes on this side, or until the chicken is completely cooked. (30 minutes on this side, and 60 minutes total.) Notice that you may run out of sauce at some point, that’s okay, just use up what you made and you should be good.

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