Sunday, April 18, 2010

BAKED CHICKEN TERIYAKI

Tannis/Collector of Recipes

2 t. cornstarch
2 t. water
1/4 c. white sugar
1/4 c. brown sugar
1/2 c. low sodium soy sauce
1/4 c. cider vinegar
1/4 c. orange juice or pineapple juice
1 t. garlic powder
1/2 t. ground ginger
1/4 t. ground black pepper
8 skinless chicken thighs

Preheat oven to 425 degrees. Combine the first 10 ingredients in a bowl. Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.

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. Spoon sauce over chicken and serve.

*If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.

*If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.

Notes: I use juice from a can of pineapple, then chop the pineapple and add it to the rice that I serve the chicken over.

1 comment:

The Moffits said...

Wonder of wonders, I have all those ingredients!