I was worried I had lost this recipe! Luckily I found it again. One word of warning - it made an absolute mess of my Pyrex baking dish. In fact, it's still covered with burned black chunks. Next time I might try lining it with foil.
Also, the original recipe says to make it with Splenda, but only a crazy person would do something so silly.
Oven Roasted Teriyaki Chicken
Ingredients
1 tablespoon cornstarch1 tablespoon cold water
1/2 cup 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
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 425 degrees F (220 degrees C).
Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
Bake in the preheated oven for 20 minutes. Turn pieces over, and bake for another 20 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
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