Baked Chicken Teriyaki Recipe #186432
Easy and delicious weeknight meal. The sauce thickens while cooking so prep time is at a minimum and is perfect with rice and broccoli. You can use any cut of chicken you like - just adjust the cooking time accordingly.
by CFRP
1¼ hours | 10 min prep
SERVES 4 -6
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1/2 cup low sodium soy sauce
- 1/4 cup cider vinegar
- 1/4 cup orange juice or pineapple juice
- 1 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground black pepper
- 8 skinless chicken thighs
- Preheat oven to 425 degrees F.
- Combine the first 10 ingredients in a bowl.
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.
- Spoon sauce over chicken and serve.
- ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.
- ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.
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5 stars