This recipe is yummillious!!!!! After reading the reviews, I wanted to give it a shot by using this home-made teriyaki sauce, eventhough I have a bottle of teriyaki sauce(from the store) sitting in my refrigerator.... It is indeed delicious. It said it is healthier to remove the chicken skins but I preferred to have, more crispy.. hehe. Here, I used the bone-in thighs but you can use any part of the chicken meat to make this recipe. I also whipped up Summer Noodle Salad as a side dish to go with this main course. Next time, I will double the sauce. A few reviews said its fabulous on salmon. So gonna try that next time... This home-made teriyaki sauce is a keeper!!!
Baked Teriyaki Chicken (Allrecipes)
Servings: 6 (For 2, see the quantity in bold)
1 tablespoon cornstarch (1 tsp)
1 tablespoon cold water (1 tsp)
1/2 cup white sugar (2 tbsp + 2 tsp)
1/2 cup soy sauce (2 tbsp + 2 tsp)
1/4 cup cider vinegar (1 tbsp + 1 tsp)
1 clove garlic, minced (1/3 tsp)
1/2 teaspoon ground ginger (1/8 tsp)
1/4 teaspoon ground black pepper (1/8 tsp)
12 skinless chicken thighs (4)
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.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
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. Brush with sauce every 10 minutes during cooking.
- The recipe did not mention this.. Use a heavy duty foil on the baking dish otherwise you ended up with sticky black mess.
- Cover with foil for the first 30 minutes, remove foil, pour remainder of sauce over and bake another 20-30 minutes to keep the meat tender.