teriyaki baked chicken
(6 ratings)
This is baked chicken with a tangy homemade coating made with soy sauce, vinegar, ginger and a few other ingredients. *Instead of brushing on the sauce, I let the chicken marinate in it overnight in the refrigerator; then I placed it in the baking dish and poured the remaining sauce over it, so there was really no need for me to brush it every ten minutes.
(6 ratings)
yield
6 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For teriyaki baked chicken
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1 Tbspcornstarch
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1 Tbspcold water
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1/2 cwhite sugar
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1/2 csoy sauce
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1/4 ccider vinegar
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1 clovegarlic, minced
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1/2 tspground ginger
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1/4 tspground black pepper
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12chicken thighs
How To Make teriyaki baked chicken
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1Preheat oven to 425 degrees F.
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2In 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.
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3Place chicken pieces in a lightly greased 9 X 13-inch baking dish; brush chicken with the sauce; turn pieces over, and brush again.*
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4Bake in preheated oven for 30 minutes; turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear.
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5Brush with sauce every 10 minutes during cooking.*
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