Wednesday: Baked Teriyaki Chicken

This is one of those dishes you know you shouldn't make everyday...even though you really (really) want to.  I think my kids would eat the sauce with a spoon.  Yes, there's a lot of sugar, but you can adjust that to your taste.  (some have also used brown sugar)  I like the good'ol white sugar.  And I LOVE the sweet-sticky mess that is this sauce.  I keep the skin on, for the simple reason that I love it.  If you're watching your calories and fat, feel free to take it off. 

Ingredients

• 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 chicken thighs
• 
  
• Directions

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 400 degrees F

Line a 9x13 baking dish with heavy duty foil.  Place chicken pieces on the foil and brush with the sauce.  (if you want an easier method, just pour almost all of it on...just reserve some for dipping later!) Cover with foil and bake for 30 min.


Uncover chicken and baste with more sauce (if you didn't do the big pour)  Turn oven down to 375 and bake uncovered for another 30 minutes.  Baste again after 15 min or so.
Chicken is done when the meat is no longer pink and juices run clear. 


Then, just grab a huge roll of paper towels and dig in!!  (see the link for the slaw recipe below)

Make Hawaiian Pineapple Honey Slaw to complete the meal.  Happy cooking!!