Teriyaki Chicken

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I am pretty boring when it comes to buying chicken. All I ever get is boneless, skinless chicken breasts. I like that they are quick and easy, and that they are lower in fat. A few weeks ago, I thought I would be adventurous. I found a recipe that looked just heavenly, and it called for chicken thighs. I thought I’d give them a try. Bought them, brought them home, and got all ready to cook. Then realized the thighs I purchased still had bones and skin on them. The recipe called for boneless, skinless thighs. So into the freezer they went.

They stayed there for a few weeks because I had no idea what to do with them. Then I found this teriyaki chicken recipe at Allrecipes. It got great reviews, so I decided to try it. I am not always a fan of teriyaki chicken, but I can honestly say I think this is the best teriyaki sauce I’ve ever tried. I liked it better than any I’ve had at a restaurant. The meat was nice and juicy, and the sauce is wonderful. Definitely finger lickin‘ food!

Update: I have also tried this with boneless skinless chicken breasts, and we like that as well. Not quite as juicy as the thighs, but still really good!
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Teriyaki Chicken

1 Tbsp cornstarch
1 Tbsp water
1/2 cup sugar
1/4 cup apple cider vinegar
1/2 cup soy sauce
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp pepper
12 chicken thighs with skin removed
Whisk together all ingredients (except chicken of course), and cook in a saucepan over medium heat till thick and bubbly. Place chicken thighs in a greased 9×13″ glass pan. Pour sauce evenly over the chicken. Bake at 350° for 40-50 minutes, turning chicken every 15 minutes.

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