Baked Teriyaki Chicken

• 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
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• 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.  
  

Normally I do these on skewers.  Yes, a little more work, but it makes it a little more fun for the kids.  I use the wooden ones and soak those for a while in water so they don't burn.  Just put the chicken on the skewers and then brush with sauce and repeat after 30 minutes.  You could use chicken breast and I have done it in the past, but the chicken thighs are so much moister than the breasts.  Depending on the thickness of the thighs, you may not need to cook for the whole hour.  You can also throw these on the grill!