“This video shows how to make easy baked teriyaki chicken thighs. The sauce is simple to make, and the meat becomes flavorful and tender while baking. It’s a real crowd-pleaser.Easy to double for a large group. Delicious!”
In 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.
Preheat oven to 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again
Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Chef’s Notes: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 272 calories; 9.8 g fat; 19.9 g carbohydrates; 24.7 g protein; 85 mg cholesterol; 1282 mg sodium.