Oven Baked Teriyaki Chicken Thighs

Recipe

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 cloves garlic, minced
1/4 teaspoon ground black pepper
12 skinless chicken thighs (I did drumsticks and thighs)
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In a small saucepan over low heat, combine the cornstarch,
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cold water,
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sugar,
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soy sauce,
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vinegar,
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garlic,
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and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

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,
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brushing each piece so it is coated.
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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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here is that recipe for you again:

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

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. 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.

4. 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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