Teriyaki Glazed Baked Chicken
Created by Kchurchill5 on November 4, 2011
- Servings: 4-8
- Prep Time: 10m
- Cook Time: 1h
- Recipe #1996
Ingredients
- 1 1/2 pounds chicken, breasts, thighs, or legs (about 6-12 pieces), I prefer bone in and skin on pieces
- Sauce:
- 1/4 cup soy sauce
- 1/4 cup tamari sauce
- 1/4 cup cider vinegar
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 teaspoon garlic, minced
- 1/2 teaspoon ground ginger
- 1 pinch red pepper flakes
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
How to Make
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Step 1: Chicken ... Remove from the refrigerator to take the chill off. Season with salt and pepper and set in a 13x9" baking dish sprayed with a non-stick spray. Heat the oven to 425.
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Step 2: Sauce ... First, mix the water and cornstarch in a small sauce pan until blended, then add in all the other ingredients and whisk well. Bring to medium high heat - a light boil. Reduce immediately to a simmer and cook 2-3 minutes until thickened. Let cool slightly.
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Step 3: Bake ... The oven should already be warm at 350, middle shelf. Brush the chicken with the glaze on both sides. Put in the oven and bake 30 minutes before flipping. Baste every 10 minutes during cooking. Please realize that this is based on chicken breasts, small pieces like legs or thighs will take less time. You just have to adjust to the size of your chicken cuts.
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Step 4: Serve ... Remove the chicken from the baking dish and let it rest before serving. ENJOY! Scallion rice and stir fry vegetables are the perfect side dish.
Nutritional Facts
- Serving Size: 1 (248.7 g)
- Calories 888.4
- Total Fat - 75.4 g
- Saturated Fat - 20.6 g
- Cholesterol - 178.6 mg
- Sodium - 105.1 mg
- Total Carbohydrate - 36.5 g
- Dietary Fiber - 0.3 g
- Sugars - 21.1 g
- Protein - 17.3 g
- Calcium - 29.3 mg
- Iron - 1.3 mg
- Vitamin C - 5.7 mg
- Thiamin - 0.1 mg