Baked Teriyaki Chicken

I made this chicken for the first time last week and served it with roasted asparagus. My husband was leery of this recipe because he is not at all a fan of any fruity or sweet sauces. But he liked this recipe because the sauce is baked on and not very sweet or fruity.

Notes: I'm posing the original recipe from allrecipes.com, but I only used half as much chicken (6 thighs). I didn't change the sauce recipe at all and had just the right amount so you might want to double the sauce if you make 12 chicken thighs. I also found that 6 chicken thighs fills up a 9x13 pan so making 12 chicken thighs might require two pans. Having to brush the chicken with sauce every 10 minutes is a little time consuming, otherwise, this recipe is very easy.


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.