Teriyaki Chicken

Posted on by June 30, 2013

Teriyaki Chicken

Print recipe
Serves 6 - 8

Ingredients

  • 12 Large bone - in skinless chicken thighs

Teriyaki Sauce

  • 1 Tbsp olive oil
  • 2 Tsp water
  • 1 garlic (grated or minced)
  • 1/4 Tsp ground ginger
  • 1/2 cup white sugar
  • 1/2 cup low sodium soya sauce

Directions

Teriyaki Sauce
Mix oil, water, garlic, ginger, sugar and soya sauce. Stir to dissolve the sugar.
Place chicken in a single layer in a shallow glass baking dish (do not crowd) and pour on the Teriyaki Sauce. Cover and let stand in the refrigerator 30 minutes or longer turning several times to marinate evenly.
Bake meatiest side down, covered in a 350 deg F oven for 25 minutes. Turn the chicken over, drizzle with sauce in pan. Continue baking uncovered, until fork-tender, about 20 minutes.
Serve the chicken and pass the Teriyaki Sauce. If the sauce is still a bit runny, add 1 tbsp of cornstarch to 1/4 cup of water and stir into the sauce. It will thicken nicely.