Teriyaki Chicken

I saw this recipe on Kara’s site and knew I wanted to try it. I’m so glad I did. Yum. Yum. Yum. This will become a mainstay at my house. It is SO good. Boneless, skinless chicken thighs are a nice change of pace from white-meat chicken and thighs work really well in Asian-inspired dishes. This one goes together quickly and gives you plenty of time to assemble side dishes while it bakes! Next time, I may try this in the crock pot –I think it would work well, and I can only imagine the amazing smells that would meet me after a long day of work! (UPDATED: this works beautifully in the crock pot! Simply make the sauce, then coat the bottom of the crock with the sauce, top with the chicken and pour the rest of the sauce over. My chicken was done after 4 hours on low.)OK, back to this recipe.

Combine the dry ingredients in a small saucepan. In a measuring cup, combine the soy sauce, vinegar, garlic and water.



Add the soy sauce mixture to the dry ingredients in the saucepan and whisk well to combine.



Cook this over medium heat, whisking occasionally, until the sauce is thickened and bubbly.



Place the chicken thighs in a glass or ceramic baking dish. (Note that I only used 6. Silly me. I should have realized I would want LEFTOVERS!) Pour the sauce over the chicken.



Bake at 400 for 45 minutes, turning the chicken after 15 minutes, and back again after an additional 15 minutes.



Thanks, Kara, for a great recipe!

Get more great ideas at Mouthwatering Mondays, Your Life, Your Blog, Tempt my Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday and Cultural Connections!

Teriyaki Chicken

1/2 cup sugar
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. pepper
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup cider vinegar
1 Tbsp. water
12 boneless, skinless chicken thighs

Combine the dry ingredients in a small saucepan. In a measuring cup, combine the soy sauce, vinegar, garlic and water. Add the soy sauce mixture to the dry ingredients in the saucepan and cook over medium heat, whisking occasionally, until the sauce is thickened and bubbly. Place the chicken thighs in a glass or ceramic baking dish. Pour the sauce over the chicken. Bake at 400 for 45 minutes, turning the chicken after 15 minutes, and back again after an additional 15 minutes.

For crock pot: After making the sauce, coat the bottom of the crock with about 1/3 of the sauce. Top with the chicken pieces, then cover with the rest of the sauce. Cook on low for approximately 4 hours or until chicken is done.