A little bit ago one of my bloggie friends, Kristen from Dine and Dish, recommended a recipe for Oven Baked Teriyaki Chicken Thighs that she had adapted from Allrecipes. I had some chicken thighs left over from when I purchase some to make the Chicken Enchilada Tostadas. I trusted her recommendation and decided to do my own adaptation to use my boneless skinless chicken thighs.
The teriyaki sauce is perfect and full of flavor. There is enough sauce to drizzle over some steamed rice to serve on the side. However, if you are a big sauce fan you can make some extra to drizzle over the steamed rice. I served my oven baked teriyaki chicken thighs with some fried rice on the side.
- SOY SAUCE
- RICE VINEGAR
- BLACK PEPPER
- BONELESS, SKINLESS CHICKEN THIGHS
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup rice vinegar
- 2 cloves garlic, minced
- black pepper to taste
- 9 boneless, skinless chicken thighs (about 2 1/2 pounds)
- Preheat oven to 400 degrees F.
- In a small saucepan, whisk together the cornstarch and cold water until smooth and no lumps. Then, whisk in the sugar, soy sauce, vinegar, garlic, and ground black pepper. Bring to a boil over medium heat then reduce it and simmer until thickens. You will end up with about 1 cup of sauce.
- Trim off any pieces of fat from each chicken thigh using kitchen shears. Place chicken pieces in a 9×13 inch baking dish sprayed with non-stick cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.
- Bake at 400 degrees for 20 minutes. Turn pieces over and drizzle remaining sauce on top. Bake for an additional 15 to 20 minutes more until inner temperature reaches 165 degrees or juices run clear.