Baked Teriyaki Chicken Thighs (w/skin & bone)

More sharing options

Share on Twitter

Baked Teriyaki Chicken Thighs (w/skin & bone)

4.6 of 5 (9)

Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 399.5

Total Fat: 20.0 g
Cholesterol: 114.0 mg
Sodium: 1,294.3 mg
Total Carbs: 20.4 g
Dietary Fiber: 0.2 g
Protein: 33.0 g

View full nutritional breakdown of Baked Teriyaki Chicken Thighs (w/skin & bone) calories by ingredient

Introduction

Recipe from allrecipes.com submitted by Marian Collins. Modified with chicken thigh with skin and bone. Recipe from allrecipes.com submitted by Marian Collins. Modified with chicken thigh with skin and bone.

Minutes to Prepare: 30

Minutes to Cook: 60

Number of Servings: 6

Ingredients

1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

Directions

1. 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.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

4. 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.

Yields 6 servings (2 chicken thighs per serving).

Number of Servings: 6

Recipe submitted by SparkPeople user OOOITZRIZ.