Oven Baked Teriyaki Chicken Thighs

1 T cornstarch
1 T cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup rice vinegar
2 cloves garlic, minced
black pepper to taste
9 boneless, skinless chicken thighs (about 2 1/2 lbs.)

Preheat oven to 400. In small saucepan whisk cornstarch and water til smooth with no lumps. Then whisk in sugar, soy sauce, rice vinegar, garlic and black pepper. Bring to a boil over medium heat. Reduce heat to simmer until sauce thickens. You will end up with about 1 cup of sauce. Place chicken thighs in a greased 9 x 13 pan. Pour 1/2 of the sauce over the chicken, brushing the sauce on each piece. Cook for 20 minutes. Turn chicken over and pour rest of the sauce, brushing each piece. Cook until done (juices run clear).

*****This was a delicious way to eat chicken. I loved the tangy, yet sweet taste of the sauce on the chicken. I ended up making another helping of sauce. After the first 20 minutes of cooking the chicken, there was alot of water that collected at the bottom of the pan. I poured most of that water out, turned the chicken over and poured the rest of the 1st helping of sauce. Again, after cooking about another 20 minutes more water had collected leaving the sauce somewhat diluted. I removed most of the juices and poured the 2nd helping of sauce I had made. I then let the chicken cook for about another 20 minutes. This allowed the sauce to 'caramelize' on the chicken giving it a thicker consistency.

I found this recipe at Real Mom Cooks