Baked Teriyaki Chicken Thighs Wskin Bone Recipes

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BAKED TERIYAKI CHICKEN THIGHS (W/SKIN & BONE)



Baked Teriyaki Chicken Thighs (w/skin & bone) image

Recipe from allrecipes.com submitted by Marian Collins. Modified with chicken thigh with skin and bone.

Categories     Poultry     Asian     Asian Poultry

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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 30 minutes. 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.
  • Yields 6 servings (2 chicken thighs per serving).

Nutrition Facts : Nutritional Info Servings Per Recipe 6 Amount Per Serving Calories

BAKED TERIYAKI CHICKEN



Baked Teriyaki Chicken image

A much requested chicken recipe! Easy to double for a large group. Delicious!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h30m

Yield 6

Number Of Ingredients 9

1 tablespoon cornstarch
1 tablespoon cold water
½ cup white sugar
½ cup soy sauce
¼ cup cider vinegar
1 clove garlic, minced
½ teaspoon ground ginger
¼ teaspoon ground black pepper
12 skinless chicken thighs

Steps:

  • 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 30 minutes. 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.

Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g

OVEN-BAKED TERIYAKI CHICKEN THIGHS



Oven-Baked Teriyaki Chicken Thighs image

Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.

Provided by thedailygourmet

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 6

Number Of Ingredients 9

½ cup pineapple juice
½ cup reduced-sodium soy sauce
3 tablespoons water
2 tablespoons rice vinegar
2 teaspoons cornstarch
1 teaspoon minced fresh ginger root
1 clove garlic, minced
1 ½ pounds boneless, skinless chicken thighs
1 teaspoon toasted sesame seeds

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
  • Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
  • Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

Nutrition Facts : Calories 184 calories, Carbohydrate 5.6 g, Cholesterol 70 mg, Fat 8.3 g, Fiber 0.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 773.9 mg, Sugar 2.5 g

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