Baked Teriyaki Chicken

Ingredients

½ Cup(s) White Sugar
½ Cup(s) Soy Sauce
¼ Cup(s) Apple Cider Vinegar
1 Tablespoon(s) Cornstarch
1 Tablespoon(s) Water (cold)
1 clove garlic (minced)
½ Teaspoon(s) Ground Ginger
¼ Teaspoon(s) Ground Black Pepper
12 Chicken Thigh (boneless, skinless)

Same-Day Grocery Deliveries Available for Columbus

Add all these ingredients to your shopping cart with one click:

Nutrition

• Calories 272
• Protein 24.7g
• Carbohydrates 19.9g
• Fat 9.8g
• Cholesterol 85.2mg
• Sodium 1282.3mg

How to make Baked Teriyaki Chicken

• 01
  Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Grease a 9x13-inch Baking Dish lightly.
• 02
  Mix together sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a Small Saucepan over low heat. Simmer, stirring frequently, until the sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
• 03
  Place the chicken thighs in the Baking Dish. Coat both sides of the chicken with the sauce. Reserve any extra sauce for basting.
• 04
  Bake in the preheated oven for 30 minutes.
• 05
  Flip the chicken and brush with the sauce. Continue to bake, basting with the remaining sauce every 10 minutes, until the chicken is no longer pink and the juices run clear, 20 to 30 more minutes. Serve warm.