Baked Chicken Teriyaki

With my weekly cookout, I am running out of ideas of recipes to cook for the whole family. I lean towards cooking the same menu week after week after week. I recently thought of baked chicken in pineapple slices but we’ve been having that once a week for almost a month now. I saw this baked chicken teriyaki recipe (not in slideshow but in one of the blogs that took me to allrecipe.com) and it sounds easy. Plus, all the ingredients I already have at home, it’s just a matter of making them.
INGREDIENTS:
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
DIRECTIONS:
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.

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