Prepare time: 30 min
Cook: 1 hr
Ready in: 1 hr 30 min

This baked teriyaki chicken is a much requested chicken recipe! everywhere in town and its very easy to double for a large group. Not leaving out the fact that it is indeed veery Delicious! I introduced it to some new friends in town recently and they said that they loved it and wanted to have some more later on. Indeed this is a really good one. Definitely double the sauce. Something different I did was to use lite soy sauce to cut the salt, and then I  increased the garlic, used 1 tea spoonful. minced fresh ginger. Follow my directions below to get something great tonight


  • 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 skinless chicken thighs


  1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper.
  2. Let simmer, stirring frequently, until sauce thickens and bubbles.
  3. Preheat oven to 425 degrees F (220 degrees C).
  4. Place chicken pieces in a lightly greased 9×13 inch baking dish.
  5. Brush chicken with the sauce. Turn pieces over, and brush again.
  6. Bake in the preheated oven for 30 minutes.
  7. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.