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Baked Teriyaki Chicken
April 01, 2003

Excellent. After reading several reviews, I did make the following changes: Doubled the sauce. In the doubled recipe, I doubled the garlic (fresh pressed), reduced sugar by half and used packed brown sugar instead of white sugar, used lite soy sauce (I always use lite, regular is TOO salty), rounded the tablespoons of cornstarch, used fresh ground pepper (five pepper blend), and I had boneless, skinless thighs. I baked at 375 degrees, 25 mins covered with foil, then 15 mins uncovered (total 40 mins). I did not baste, but just covered the thighs with the sauce. Would've used fresh ground ginger if I'd had it. Cleanup was a breeze as long as I soaked pans right away, it washed right out. With these changes it was scrumptious and got rave reviews from my family. Great with thighs, would also try breasts or other cuts. Definitely a keeper! Thanks Marian!

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