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Baked Teriyaki Chicken
I made the sauce exactly as the recipe states and my husband and I both thought the balance of sweet/tangy was perfect. I put 6 thighs in a glass dish, basted with sauce, covered with foil and baked at 375 for 20 minutes. I removed the foil and basted again, baked for 10 minutes uncovered. In the last 10 minutes, I upped the oven temp to 400 and basted twice. The chicken came out perfect and clean up was a breeze. Paired with white rice and some broccoli, this was a fantastic weeknight dinner. Thanks for the recipe!!
1 user found this review helpful
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Reviewed On:
Nov. 20, 2009
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