Baked Teriyaki Chicken

Ingredients

1 tbsp. corn starch

1 tbsp. cold water

1/2 C. white sugar

1/2 C. soy sauce

1/4 C. Cider Vinegar

1 clove garlic, minced

1/2 tsp. ground ginger

1/4 tsp. ground black pepper

12 skinless chicken thighs

Directions

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 the oven to 425 degrees.

3) Place the chicken in a lightly greased 9 x 13 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 another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Prep: 30 minutes

Cook: 60 minutes

Serves: 6

With this recipe you can sub the chicken thighs for breasts just cut down the cooking time to about 40 minutes total (depending on size of chicken)