Sometimes I really luck out and find the exact protein I’m looking for on clearance. My supermarket marks their meat down 50% if the sell-by date is that day. So I buy it and then either cook it that night, or freeze it right away. Last week, I found a value pack of boneless skinless chicken thighs on clearance so I snatched it right up. I knew what I wanted to make with it too.
I’ve had these oven-baked teriyaki chicken thighs pinned for a while, and I finally put it on my menu plan last week. It was kismet that those thighs were on sale that day. The stars aligned perfectly.
Here’s how I made them:
Teriyaki Chicken Thighs
From Dine and Dish
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/4 cup Roasted Garlic Seasoned Rice Vinegar
- 1/4 tsp ground black pepper
- 12 skinless boneless chicken thighs
- Preheat oven to 425 degrees.
- In a small saucepan over low heat, combine the cornstarch, water, sugar, soy sauce, vinegar, and black pepper. Simmer, stirring frequently, until the sauce is thick and bubbly.
- Remove any excess fat from each thigh using kitchen scissors. Place the thighs in a sprayed 9×13 baking dish and pour half the sauce over the chicken, brushing each piece to make sure it’s coated.
- Bake 30 minutes. Flip thighs over, pour remaining sauce over them, and bake for 30 more minutes.
Prep ahead tips: None! This comes together so quickly and easily that there’s no need for prep. The only thing that takes some time is the ACTUAL cooking time.