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!
teriyaki chicken 001

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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