Teriyaki Chicken Recipe - {Diddles & Dumplings}

Ingredients:

1/2 cup sugar

1/2 cup brown sugar

1 cup soy sauce

1/2 cup apple cider vinegar

2 teaspoons freshly grated ginger

3 cloves of garlic (minced)

1/2 teaspoon pepper

2 tablespoons cornstarch

2 tablespoons cold water

10-12 chicken thighs (There are a couple of different combinations you can do here - it just depends on your preference: boneless/skinless, bone-in/skin on, boneless/skin-on, bone-in/skinless. I personally have tried them all and I prefer to use bonless/skin-on)

Instructions:

First you'll need to put your chicken in a big pan. I use a large lasagna pan.

Next, combine the cornstarch and cold water in a small bowl and set it aside. Place all of your ingredients for the sauce into a medium saucepan, along with the cornstarch/water mixture. Cook on medium-high heat for about 5-6 minutes (or until it just starts to thicken and bubble). Let the sauce cool down, then pour it over the chicken. Cover the chicken and place in the fridge until it's time to start cooking it (You can definitely skip this step! Most of the time, if i'm in a hurry, I don't refrigerate it).

Preheat your oven to 425 degrees. Place your chicken in the oven for 50-60 minutes, flipping it over after 30 minutes. Oh, and I like to baste the sauce over the chicken every 20 minutes to keep it nice and juicy and saucy!