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Oven Baked Teriyaki Chicken Thighs Oven Baked Teriyaki Chicken Thighs
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5 from 2 votes

Oven Baked Teriyaki Chicken Thighs

Author Dine & Dish

Ingredients

  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/2 cup white sugar
  • 1/2 cup soy sauce
  • 1/4 cup rice wine vinegar
  • 2 cloves garlic minced
  • 1/4 teaspoon ground black pepper
  • 12 skinless chicken thighs

Instructions

  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9x13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
  • Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.