Easy Baked Teriyaki Chicken

Ingredients

• 2 pounds boneless skinless chicken thighs (approximately 6 thighs)

• 1/2 cup soy sauce (I use low sodium)

• 1/4 cup cider vinegar

• 1/2 cup sugar (white/regular)

• 1 clove garlic minced (or 1/2 teaspoon garlic powder)

• 1/2 teaspoon ground ginger

• 1/4 teaspoon ground black pepper

• 1 Tablespoon cornstarch

Directions

Preheat oven to 400 degrees F.  Spray a 9x9 baking dish with non-stick cooking spray then place chicken thighs evenly in dish, season with pepper.

In a small sauce pan over medium heat, add all of the sauce ingredients and whisk together. Allow to come to a simmer/bubbling, whisking often until sauce thickens. 

When sauce is ready, pour evenly over chicken coating well (lift chicken so sauce gets underneath). Bake on middle rack of oven for approximately 45-50 minutes.  Chicken should reach a safe 165°F before serving.

Serve chicken over rice with your favorite veggies - broccoli, green beans, carrots and more.

Notes/Tips

• The original recipe calls for brushing the sauce on the chicken and then basting half way through baking. Over the years I found it easier and just as tasty to pour all the sauce over the chicken and just let it bake.

• The original recipe also calls for double the amount of thighs (12) with the same amount of sauce above. I serve the chicken over rice with vegetables - my family loves to spoon the sauce over the chicken and vegetables. When I make a big batch (approximately 12 thighs), I always double the sauce.  If you plan to make the chicken alone not served over rice, you can use 12 thighs with the sauce above.

• Chicken breasts can be subbed for thighs.