Baked Teriyaki Chicken Thighs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 boneless, skinless chicken thighsSauce:1 Tbs corn starch1 Tbs cold water1/2 cup white sugar1/2 cup low sodium soy sauce1/4 cup apple cider vinegar1 clove minced garlic1/2 tsp ground ginger1/2 tsp ground black pepper
Preheat oven to 375 degrees.
Combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Cook over low heat on stove top in small saucepan, until sauce thickens and begins to bubble rapidly. Make sure you stir constantly.
Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken. Turn pieces over to make sure sauce is on all sides.
Bake in the preheated oven for 25 minutes. Turn pieces over, and bake for another 25 minutes, until no longer pink and juices run clear. You may brush with sauce every 10 minutes during cooking, if you like.
Serving Size: Makes 8 servings 1 thigh each or 4 hardy servings 2 thighs each
Number of Servings: 8
Recipe submitted by SparkPeople user MJ-SHE-BEAST.
Combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Cook over low heat on stove top in small saucepan, until sauce thickens and begins to bubble rapidly. Make sure you stir constantly.
Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken. Turn pieces over to make sure sauce is on all sides.
Bake in the preheated oven for 25 minutes. Turn pieces over, and bake for another 25 minutes, until no longer pink and juices run clear. You may brush with sauce every 10 minutes during cooking, if you like.
Serving Size: Makes 8 servings 1 thigh each or 4 hardy servings 2 thighs each
Number of Servings: 8
Recipe submitted by SparkPeople user MJ-SHE-BEAST.
Nutritional Info Amount Per Serving
- Calories: 231.0
- Total Fat: 9.0 g
- Cholesterol: 115.0 mg
- Sodium: 586.5 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 0.2 g
- Protein: 23.9 g
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