Baked Teriyaki Chicken
Prep time
Cook time
Total time
  • 2 lbs chicken thighs
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • ¾ cup low-sodium soy sauce
  • ½ cup brown sugar
  • ¼ cup white sugar
  • ½ cup apple cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground black pepper
  • 4-5 cloves garlic, minced
  1. Preheat the oven to 425F degrees.
  2. Rinse and pat dry the chicken thighs, then lay them flat on a baking sheet lined with foil.
  3. In a small sauce pan, whisk together the water and cornstarch, then mix in the rest of the seasonings.
  4. Over medium heat, bring the sauce to a boil and allow it to cook for 3-4 minutes, until it thickens.
  5. Take it off the heat and set it aside.
  6. With a pastry brush, brush the sauce over the chicken thighs.
  7. Bake it in the oven for 50-55 minutes, brushing the chicken every 10 minutes (set your timer!). Flip halfway through to brown the other side. Plate, and serve warm.
Recipe by Sprig and Flours at