A little while ago I was browsing the recipes of "All Recipes" for a quick, easy, and delicious meal I could serve to my family. I came across this recipe for "Baked Teriyaki Chicken Thighs". There was over 3500 glowing reviews which would mean this would be a no brainer, excellent recipe!
My family ended up loving this. I have made it several times. The chicken always turns out perfectly moist and delicious, and it is very easy to make. I serve the chicken over rice, with a veggie on the side.
I have made this recipe in advance by throwing everything together and then refrigerated it. It still tastes good, although the sauce does not seem to thicken as well as when you cook it right away. It is also very important to brush with the sauce every 10 minutes while cooking for maximum coverage and gooey saturation and caramelization .
This is an "any" night kinda dinner you are sure to love too!
|30 Minutes||1 Hour 30 Minutes|
|Marian Collins||1 Hour||6|
|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.|
|ALL RIGHTS RESERVED © 2014 Allrecipes.com||Printed from Allrecipes.com 5/10/2014|
What's your "all star" easy recipe?