Ingredients

• 0.5 cups white sugar
• 0.5 cups soy sauce
• 0.25 cups cider vinegar
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1 clove garlic , minced
• 0.5 teaspoons ground ginger
• 0.25 teaspoons ground black pepper
• 12 boneless , skinless chicken thighs

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
2. 2 Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
3. 3 Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.
4. 4 Bake in the preheated oven for 30 minutes.
5. 5 Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
6. 6 Serve hot and enjoy!

Nutrition per serving