These baked teriyaki chicken thighs are so easy to make, ready in 30 minutes, and brushed with a sweet and savory homemade teriyaki sauce that you will love.
Course Main Course
Cuisine Asian
Keyword teriyaki chicken
Servings 6
Calories 353kcal
Ingredients
1tablespooncornstarch
1tablespooncold water
½cupwhite sugar
½cupsoy sauce
¼cuprice wine vinegar
2clovesgarlic , minced
¼teaspoonfreshly ground black pepper
12boneless, skinless chicken thighs
Instructions
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
Preheat oven to 425°F.
Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9x13-inch baking dish sprayed with Pam cooking spray. Pour ½ half of the sauce over the chicken, brushing each piece so it is coated.
Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.