Monday, April 18, 2011

Baked Teriyaki Chicken Thighs

Shiny, glistening chicken thighs.  That's a sentence that you probably does not get you excited about trying this recipe, but it is better than it looks!  We had to eat really late on the night we had this, and I was too tired to pull out the lighbox.  I blame my husband.  So, we'll all have to deal with these shiny, overhead light chicken thigh photos.  At least you may be able to get a giggle out of the way the above picture looks; to me, it looks like a chicken man, sitting with his legs jauntily crossed.  Just picture a top hat on him. 

(If you want to see some awesome pics of this recipe, go to Dine and Dish, the blog where I saw this in the first place, and check out those photos!  It might make you more inclined to actually try this recipe, too!)

Anyway, this recipe is super easy, and pretty cheap too, given that it uses chicken thighs.  These are boneless, skinless chicken thighs.  The recipe calls for 12 thighs for 6 people, but I figure one thigh per person is enough (even though they are not huge, and they do shrink a bit when cooking, so keep that in mind.).  I used 5 thighs but kept the sauce the same.  In the recipe I'll write 6-12 thighs.  It's up to you to decide how many to use.  My oven cooks everything super fast, so I lowered the oven temp to 350.  I'll keep that the same below.
Another glistening chicken photo for you to enjoy!!
Baked Teriyaki Chicken Thighs
from Allrecipes, via Dine and Dish

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup reduced-sodium soy sauce
1/4 cup rice wine vinegar
2 cloves garlic, minced
1/4 teaspoon ground black pepper
6-12 skinless chicken thighs

1.  Preheat oven to 350 degrees F

2.  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.

3.  Using kitchen scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13 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.

4.  Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 20-30 minutes, or until chicken juices run clear.

**This post and photos are property of **


Angie said...

This recipe smells so delicious. It is baking as I post this comment. Don't think it will take 50-60 minutes so I am going to flip at 20 minutes. Can't wait! Thank you :)

What a Dish! said...

Great, I hope it worked out and you liked it!

Anonymous said...

Great recipe :)
I will make it again. Husband loved it too!

Anonymous said...

Im trying to make this dish, but for some reason my sauce isnt thickening...How long before it should be thick?HELP!

What a Dish! said...

With cornstarch, things usually thicken pretty fast; in a matter of minutes. Try turning up the heat or adding a bit more cornstarch. Sorry!

Anonymous said...

Really good recipe.....only thing I changed was made a slurry with the cornstarch and cold water and then added it after slight boiling and it thickened up just fine. Love Teriyaki Chicken! Thanks for the recipe!

Carol W.

Anonymous said...

Great recipe....only thing I changed was made a slurry with the cornstarch and cold water and added at the end after it was boiling.....thickened up just perfect. Thanks for the recipe!

Carol W. said...

Great recipe...only thing I did different was made a slurry with the cornstarch and cold water and then added it after bringing it to a boil. Thickened up just great. Thanks for the recipe!

Carol W.