Friday, May 20, 2011

Teriyaki Chicken

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
12 skinless chicken thighs
1. 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.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. 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.

***Tresa's Notes***
I changed out the white sugar for brown sugar and added two more cloves of garlic. Simmered on stove till it came together. I marinated 5 boneless chicken breasts with this sauce for an hour then grilled them. They came out amazing! A few of the comments on the website thought it was salty, but I really didn't think so once it was on the chicken. I found it quite good. Enjoy!

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