Baked Teriyaki Chicken Thighs
I used to buy teriyaki marinades from the grocery store. I would then marinate the chicken and cook it a half an hour later. I never loved these chicken dishes. I don’t remember exactly what was wrong with it. Maybe it was too salty? Maybe the flavor just wasn’t exactly right.
Another issue I had is that I somehow wasn’t quite able to finish the whole bottle before it expired. I guess I just didn’t like the flavor enough. I would then end up throwing out the rest of the marinade.
Now I know how to make my own teriyaki marinade that I love. There’s just the right amount of marinade so that I don’t have to worry about the rest of the marinade. The best part is that I know all of the ingredients which are in my marinade.
- 1½ teaspoons cornstarch
- 1½ teaspoons cold water
- ¼ cup sugar
- ¼ cup low sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 garlic clove, minced
- ⅛ teaspoon ground black pepper
- 6 bone in, skin on, chicken thighs
- Preheat oven to 425 F. Line a 9 x 13 pan with aluminum foil.
- In sauce pan, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic and ground pepper. Heat the sauce over low heat until it starts to thicken.
- Meanwhile, lightly coat prepared baking pan with cooking spray. Place chicken evenly in a single layer on the baking pan, skin side up, leaving space between each piece of chicken.
- Once sauce has thickened, pour half the sauce over the chicken, making sure each piece is well coated in the sauce.
- Roast for 30 minutes. Remove chicken from oven. Flip them over and pour remaining sauce over the chicken, again making sure that each piece is well coated in the sauce. Roast for another 30 minutes, or until chicken has reached an internal temperature of 165 F.
- Serve hot.
Adapted from Dine and Dash
