Ingredients
6
6 servings
- •0.5 cup white sugar
- •0.5 cup soy sauce
- •0.25 cup cider vinegar
- •1 tablespoon cornstarch
- •1 tablespoon cold water
- •1 clove garlic, minced
- •0.5 teaspoon ground ginger
- •0.25 teaspoon ground black pepper
- •12 boneless, skinless chicken thighs
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
- Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
- Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.
- Bake in the preheated oven for 30 minutes.
- Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
- Serve hot and enjoy!
Nutritional Facts
Per 6 servings
- Calories: 272
- Carbohydrate: 20g
- Fat: 10g
- Fiber: 0g
- Protein: 25g
- Sugar: 17g
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