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Baked Teriyaki Chicken

Submitted by: Marian Collins

Baked Teriyaki Chicken
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  • Prep Time: 30 Minutes
  • Total Time: 1 Hour 30 Minutes
  • Yield: 6 servings
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A much requested chicken recipe! Easy to double for a large group. Delicious!

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.

Nutritional Information

  • Calories: 278 cal
  • Total Fat: 10.1 g
  • Saturated Fat: 2.8 g
  • Cholesterol: 88 mg
  • Sodium: 1285 mg
  • Carbohydrates: 19.9 g
  • Fiber: 0.2 g
  • Protein: 25.4 g
  • Sugars: 17.1 g
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  • Potassium: 279 mg
  • Calcium: 18 mg
  • Iron: 2 mg
  • Magnesium: 32 mg
  • Folate: 10 mcg
  • Niacin Equivalents: 11 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 61 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: < 1 mg
  • Calories From Fat: 91 kcal
  • Percent Of Calories From Carbs: 29
  • Percent Of Calories From Fat: 33
  • Percent Of Calories From Protein: 37
  • Percent Of Calories From Saturated Fat: 9

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Printed on July 22, 2014 at 1:27 pm