Friday, November 13, 2009

Baked Teriyaki Chicken

I'm looking for a few good recipes for every cut of meat. That way, whatever meat is on sale, I know I have at least 2 recipes I can make from them. This is a new recipe for chicken thighs. My mom never made chicken thighs when I was growing up, so now that I'm trying new cuts of chicken, it's opened up a whole new selection of recipes.

The recipe idea from I'm an Organizing Junkie, and the recipe was originally at
I am also sharing this at The Grocery Cart Challenge Recipe Swap. Go check out recipes over there!

Baked Teriyaki Chicken Thighs
Recipe adapted from

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

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 verdict?

These were good, but my husband wasn't too thrilled because he informed me he doesn't like "messy chicken"...which I guess this is. I thought the flavor was great, and. I think I will re-try with boneless thighs and give the chicken pieces a little more space to carmelize on the baking sheet

Easy Cooking | Simple Cooking

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