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OVEN BAKED TERIYAKI CHICKEN THIGHS

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OVEN BAKED TERIYAKI CHICKEN THIGHS

High cal Calories 1377kcal

High fat Total Fat 94g

High sat-fat Saturated Fat 25g

High chol Cholesterol 556mg

High sodium Sodium 2450mg

carbs Total Carbohydrate 32g

Serving size 650g Calories from fat 848kcal Fiber 0g Protein 96g Sugar 26g
4 servings

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Directions

  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper.
  2. Let simmer, stirring frequently, until sauce thickens and bubbles.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
  5. Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.

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