Dinner

Baked Teriyaki Chicken Thighs (skinless/boneless) is for Dinner.

Baked Teriyaki Chicken Thighs (skinless/boneless) takes 10 minutes to prepare.

Baked Teriyaki Chicken Thighs (skinless/boneless) takes 60 minutes to cook.

Baked Teriyaki Chicken Thighs (skinless/boneless) makes 8 servings.

The ingredients for Baked Teriyaki Chicken Thighs (skinless/boneless) are:

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

Here is how you make Baked Teriyaki Chicken Thighs (skinless/boneless):

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 eachNumber of Servings: 8Recipe submitted by SparkPeople user MJ-SHE-BEAST.

The nutritional information for Baked Teriyaki Chicken Thighs (skinless/boneless) is:

• 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

Baked Teriyaki Chicken Thighs (skinless/boneless) is Asian cuisine.