Asian

Baked Teriyaki Chicken Thighs (w/skin and bone) takes 30 minutes to prepare.

Baked Teriyaki Chicken Thighs (w/skin and bone) takes 60 minutes to cook.

Baked Teriyaki Chicken Thighs (w/skin and bone) makes 6 servings.

The ingredients for Baked Teriyaki Chicken Thighs (w/skin and bone) are:

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

Here is how you make Baked Teriyaki Chicken Thighs (w/skin and bone):

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: 6Recipe submitted by SparkPeople user OOOITZRIZ.

The nutritional information for Baked Teriyaki Chicken Thighs (w/skin and bone) is:

• 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

Baked Teriyaki Chicken Thighs (w/skin and bone) is Asian cuisine.