Baked Chicken Teriyaki Cooking)

·       2teaspoons cornstarch

·       2teaspoons water

·       ¹⁄₄cup white sugar

·       ¹⁄₄cup brown sugar

·       ¹⁄₂cup low sodium soy sauce

·       ¹⁄₄cup cider vinegar

·       ¹⁄₄cup orange juice or ¹⁄₄ cup pineapple juice

·       1teaspoon garlic powder

·       ¹⁄₂teaspoon ground ginger

·       ¹⁄₄teaspoon ground black pepper

·       8skinless chicken thigh

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Directions

·       Preheat oven to 425 degrees F.

·       Combine the first 10 ingredients in a bowl.

·       Place chicken pieces in a lightly greased 9x13 inch baking dish. Pour sauce over chicken and turn to thoroughly coat.

·       Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 10 minutes, until no longer pink and juices run clear.

·       Spoon sauce over chicken and serve.

·       ***If using bone-in chicken breasts, bake at 375 for 35-40 minutes. If using boneless chicken breasts, bake at 375 for 20-25 minutes.

·       ***If you prefer (especially if you are cooking for a shorter amount of time), bring all the ingredients to a boil in a saucepan on the stove and let simmer until thick. Brush the chicken with the resulting glaze.