Baked Teriyaki Chicken

This is a thick, juicy, and rib sticking way to prepare chicken thighs.
Servings 6


  • 1/2 cup sugar
  • 1 Tbsp cornstarch
  • 1/2 cup GF soy sauce
  • 1/4 cup cider vinegar
  • 1 Tbsp cold water
  • 1 clove garlic, minced
  • 1/2 tsp ground ginger
  • 1/4 tsp black pepper
  • 12 skinless chicken thighs


  • Preheat oven to 425 degrees.
  • In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
  • 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 20 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.