Baked Teriyaki Chicken

I made this the other night, and it's one of the best dinners I have ever prepared. Plus, it's easy and healthy!

Baked Teriyaki Chicken
2 T cornstarch
2 T cold water
1 c white sugar
1 c low sodium soy sauce
1/2 c cider vinegar
3 cloves garlic, minced
1 t ground ginger
1/2 t ground black pepper
12 skinless chicken thighs

In a small saucepan over low heat, combine all ingredients except the chicken thighs. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees.

Place chicken pieces in a foil-lined 9X13 inch baking dish. Brush with sauce on both sides.

Bake in the preheated oven for 30 minutes. Turn pieces over and bake for another 30 minutes. Brush with sauce every 10 minutes during cooking.

I almost didn't make this because you have to brush the chicken with sauce every 10 minutes. But that ended up being pretty easy, and well worth the minimal effort. I didn't brush the sauce on, though, I just spooned a little over each piece.

I couldn't find skinless chicken thighs with the bone still in. (I think the bone helps keep the meat nice and moist.) I ended up buying regular thighs and asking Chris to remove the skin. (I heart my husband!)

Serve this over white or brown rice with veggies on the side. This would also be tasty on salmon or shrimp.

Enjoy!