Monday, February 13, 2012

Baked Teriyaki Chicken (perfect for Valentine's Day)

If you need a dish to impress your man this Valentine's Day, this is the dish. This Baked Teriyaki Chicken is restaurant quality. I'm salavating just thinking about it. It tasted just as good or better the next day! I personally loved it for it's taste AND ability to make out of a cheaper cut of meat. I usually only cook with boneless, skinless chicken breasts, but I tried this recipe with breast and thighs and they both turned out great. For boneless, skinless chicken breasts, I kept at 400°F  but reduced the time to 40 minutes.
(Sorry no pic. I'll have to make again to take pictures :)

Baked Teriyaki Chicken (adapted from


2 tablespoons cornstarch
2 tablespoon cold water
1/2 cup white sugar
1/2 cup brown sugar
1 cup soy sauce
1/2 cup cider vinegar
2 clove garlic, minced
1 teaspoon ground ginger
1/2 teaspoon ground black pepper
12 skinless chicken thighs

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugars, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 400°F.
3. Cover the bottom of a 9x13 inch baking dish with tinfoil. Place chicken pieces into 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.

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