03/02/2017 - Looking for a no hassle, easy to please dinner idea? This baked teriyaki chicken comes together in a snap, and cooks in under an hour.
- 6-8 chicken thighs
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- ½ cup white sugar
- ½ cup gluten-free soy sauce
- ¼ cup cider vinegar
- 1 clove garlic, minced
- ½ teaspoon ground ginger
- ¼ teaspoon ground black pepper
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.
Place on the stove top, and bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat.
Heat oven to 425 degrees F.
Place chicken pieces in a lightly greased 9x13 inch baking dish.
Brush chicken with the sauce. Turn pieces over, and brush again.
Bake for 15-20 minutes.
Turn pieces over, and bake for another 15-20 minutes, until juices run clear when poked with a fork.
Top with sauce every 10 minutes while cooking.