Wednesday, February 6, 2019

Food Favorites - Teriyaki Chicken Thighs (or Legs!)

I've probably been making this recipe for close to 15 years.  I don't even remember where I found it; I just know that we have always loved it.  I've made it using chicken thighs, chicken wings and, of course, chicken legs.  The sauce gets sticky and sweet as it cooks and the meat is always juicy and tender.

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/4 teaspoon ground black pepper
1/2 cup soy sauce
1/4 cup apple cider vinegar
1 clove garlic
1/2 teaspoon ground ginger
12 chicken thighs (you can chose with or without skin - I always do with!)

Mix everything but the chicken in a small sauce pan and cook over low heat.  Let simmer; stirring frequently, until sauce thickens and bubbles.  Preheat oven to 425 degrees.  Place chicken pieces in a lightly greased 9 x 13 inch backing dish.  Brush chicken with the sauce.  Turn pieces over and brush again.  Bake for 30 minutes; Turn pieces over and bake for another 30 minutes until no longer pink and juices run clear.  Brush with sauce ever 10 minutes during cooking (and this is really important - this step is what makes the sauce get nice and sticky - layer upon layer!)