When you have a craving for some Japanese-style teriyaki chicken, it may seem easier to pick up the takeout menu and call for delivery. But looks can be deceiving! Will the teriyaki chicken arrive cold, or dry, or in tragically small portions? The easier option is actually to whip up a batch of Easy Baked Teriyaki Chicken yourself. Roasted to maximum juiciness and positively slathered in that irresistible tangy, sticky, sweet, and savory sauce. Leave takeout menus in the rearview mirror with Easy Baked Teriyaki Chicken.
Ingredients• 1 tablespoon cornstarch • 1 tablespoon cold water • 1/2 cup white sugar • 1/2 cup soy sauce • 1/4 cup cider vinegar • 1 clove garlic, minced • 1/2 teaspoon ground ginger • 1/4 teaspoon ground black pepper • 12 chicken thighs, skinless • white rice, cooked, optional, for serving • mixed vegetables, cooked, optional, for serving • green onions, chopped, optional, for garnish
In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger, and black pepper.
Let the mixture simmer, stirring frequently until the sauce thickens and bubbles.
Preheat the oven to 425 degrees F.
Lightly grease a 9x13-inch baking dish.
Place the chicken thighs in the prepared baking dish.
Brush the chicken all over with the sauce.
Bake the chicken for 30 minutes, brushing the chicken with more sauce every 10 minutes.
Turn the chicken over and bake until the chicken reads 165 degrees F when inserted with a meat thermometer, about 30 minutes. Continue brushing the chicken with the sauce every 10 minutes while it roasts.
Remove the chicken from the oven and serve!