My Goodness This is Some Good Chicken!!
Saw this recipe on allrecipes.com a while back and earmarked it for a day I had time to spend 90 minutes in the kitchen before dinner. I only have one of those nights this week and chicken was sounding mighty good, so I busted out the recipe and created a dee-lish dinner for the fam. I served the chicken over brown rice and with a garden salad on the side.
Here is the basic recipe. I will add my changes to the bottom.
Baked Teriyaki Chicken
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic
enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards."
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 skinless chicken thighs
DIRECTIONS:
1. 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.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. 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.
I am not typically one of those people who change up recipes too much, but I did use chicken breasts instead of thighs, and from reading the review comments from the website, decided to double the sauce, and I covered the chicken for the first 30 minutes with foil.
I think that next time I would double the sauce again, then separate out a half of a cup or so in order to drizzle over the prepared chicken and rice on the plate. Tonight I didn't separate it out and because my basting brush had touched the chicken then went back into the sauce, so it was down the drain for the delectable concoction. And I don't think I will cover the chicken with foil, it ends up being a bit terriyaki crusted on the top which my family liked. Because I covered the chicken for the first half hour the juices didn't boil down very much( I think they would have without covering). So the bottom half of the chicken didn't have the good crust like the top half did.
This is definitely my family's favorite chicken recipe, and well worth the basting process during the hour that the chicken was in the oven.
Here is the basic recipe. I will add my changes to the bottom.
Baked Teriyaki Chicken
Prep Time: 30 Minutes
Cook Time: 1 Hour
Ready In: 1 Hour 30 Minutes
Servings: 6
"A spicy, homemade teriyaki of soy sauce, cider vinegar, ginger and garlic
enlivens your choice of chicken cuts. Doubles easily to satisfy the hoards."
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 skinless chicken thighs
DIRECTIONS:
1. 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.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. 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.
I am not typically one of those people who change up recipes too much, but I did use chicken breasts instead of thighs, and from reading the review comments from the website, decided to double the sauce, and I covered the chicken for the first 30 minutes with foil.
I think that next time I would double the sauce again, then separate out a half of a cup or so in order to drizzle over the prepared chicken and rice on the plate. Tonight I didn't separate it out and because my basting brush had touched the chicken then went back into the sauce, so it was down the drain for the delectable concoction. And I don't think I will cover the chicken with foil, it ends up being a bit terriyaki crusted on the top which my family liked. Because I covered the chicken for the first half hour the juices didn't boil down very much( I think they would have without covering). So the bottom half of the chicken didn't have the good crust like the top half did.
This is definitely my family's favorite chicken recipe, and well worth the basting process during the hour that the chicken was in the oven.
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