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August 10,2020
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Thursday 6 August, 2020

Loop Sunday Lunch: Baked Teriyaki Chicken

What's for lunch?

Try this easy recipe for Baked Teriyaki Chicken courtesy Dine and Dish:


1 tablespoon cornstarch

1 tablespoon cold water

1/2 cup white sugar

1/2 cup soy sauce

1/4 cup rice wine vinegar

2 cloves garlic minced

1/4 teaspoon ground black pepper

12 skinless chicken thighs



1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9x13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.


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