Baked Teriyaki Chicken Thighs
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Baked Teriyaki Chicken Thighs calories by ingredient
Introduction
Boneless, skinless, delicious. A family favorite with grand kids, parents, and grandparents! Boneless, skinless, delicious. A family favorite with grand kids, parents, and grandparents!Number of Servings: 8
Ingredients
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8 boneless, skinless chicken thighs
Sauce:
1 Tbs corn starch
1 Tbs cold water
1/2 cup white sugar
1/2 cup low sodium soy sauce
1/4 cup apple cider vinegar
1 clove minced garlic
1/2 tsp ground ginger
1/2 tsp ground black pepper
Tips
You CAN use sugar substitutes that take high heat, but the amount of sugar in this recipe is small and the consistency and taste are far superior with the sugar, though the other way is not bad at all.
Directions
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.