BAKED TERIYAKI CHICKEN THIGHS

Baked Teriyaki Chicken Thighs image

Provided by @MakeItYours

Number Of Ingredients 9

12 boneless skinless chicken thighs
1/2 cup soy sauce
1/2 cup sugar
1/4 cup rice wine vinegar
1 tablespoon water
1 tablespoon cornstarch
1 clove garlic, minced
1/2 teaspoon ground (dry) ginger
1/4 teaspoon ground black pepper

Steps:

Preheat oven to 425° F (220° C).
In small bowl, whisk together water and cornstarch to create slurry. Set aside.
Sauce: Combine soy sauce, sugar, rice wine vinegar, cornstarch slurry, garlic, ginger, and ground black pepper in small saucepan. Simmer sauce over low or medium-low heat for 5 minutes. Whisk frequently, until sauce thickens.
Place chicken thighs in lightly greased 9x13 inch baking dish. Brush sauce over chicken. Turn pieces over, and brush again.
Bake in preheated oven for 20 minutes. Turn chicken over, and bake for another 20 minutes, until no longer pink and juices run clear and chicken reaches internal temperature of 180° F (82° C). Baste with sauce every 10 minutes during cooking.
Remove from oven. Allow to rest for five minutes. Slice or dice in large cubes and toss in remaining sauce from pan. Serve.