![](admin/recipeuploads/1707460056.jpg)
Ingredients
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½ cup white sugar
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½ cup soy sauce
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¼ cup cider vinegar
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1 tablespoon cornstarch
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1 tablespoon cold water
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1 clove garlic, minced
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½ teaspoon ground ginger
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¼ teaspoon ground black pepper
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12 boneless, skinless chicken thighs
Description
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Preheat the oven to 425 degrees F (220 degrees C). Lightly grease a 9x13-inch baking dish.
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Combine sugar, soy sauce, cider vinegar, cornstarch, cold water, garlic, ginger, and pepper in a small saucepan over low heat. Simmer, stirring frequently, until teriyaki sauce thickens and bubbles, 3 to 5 minutes. Remove from the heat.
DOTDASH MEREDITH FOOD STUDIOS
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Place chicken thighs in the prepared baking dish. Brush both sides of each thigh with the sauce. Reserve any extra sauce for basting.
DOTDASH MEREDITH FOOD STUDIOS
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Bake in the preheated oven for 30 minutes.
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Flip chicken and brush with sauce. Continue to bake, basting with remaining sauce every 10 minutes, until no longer pink and juices run clear, 20 to 30 more minutes.
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Serve hot and enjoy!