Oven Baked Teriyaki Chicken Thighs
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 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
Instructions
  1. Preheat oven to 425 F. Line a 9 x 13 pan with aluminum foil.
  2. 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.
  3. 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.
  4. Once sauce has thickened, pour half the sauce over the chicken, making sure each piece is well coated in the sauce.
  5. 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.
  6. Serve hot.
Recipe by The Little Chef at http://littlechefblog.com/baked-teriyaki-chicken-thighs/