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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 12 |
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From . My son's favorite teriyaki chicken recipe and a frequent regular on our rotation. I've changed the baking steps a bit, but the results are the same....wonderful. I want it here for safe keeping. Thanks Marian Collins. Ingredients:
1 tablespoon cornstarch |
1 tablespoon cold water |
1/2 cup white sugar |
1/2 cup soy sauce |
1/4 cup cider vinegar |
1 garlic clove, minced |
1/2 teaspoon ground ginger |
1/4 teaspoon ground pepper |
12 skinless chicken thighs |
Directions:
1. 1. In a small saucepan over low heat, combine first 7 ingredients. Let simmer, stirring often, until sauce thickens and bubbles.
2. 2. Preheat oven to 425°F.
3. 3. Line a 9x13 pan with foil.
4. 4. Dip chicken in soy mixture and place in pan.
5. 5. Bake 30 minutes. Turn thighs over and pour remaining sauce over.
6. 6. Bake an additional 30 minutes.
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