The Great Chicken Experiment Day 3

I admit I took a few days off from my experiment and put the chicken meat in the freezer. Christmas came and ham was on the menu instead. That is the beauty of this experiment, I can freeze some of the meat to enjoy later.

I did stray from my original plan and made Teriyaki chicken for dinner tonight.

I found my recipe for tonight's dinner on Allrecipes HERE.

Please note: This original recipe is for 12 -yes 12 - chicken thighs

 and I made it for 4. Oops. I had lots of sauce left over.

My ingredients:

4 chicken thighs

1 Tbsp water (not pictured -he he)

1/2 cup white sugar

1/4 cup apple cider vinegar

1 Tbsp corn starch

1/2 tsp ground ginger

1/2 cup soy sauce

1/4 tsp ground black pepper

1 clove garlic, minced

Preheat your oven to 425 degrees F

I simply followed the recipe and put everything in a small pan.

Don't freak out-those floating things are the garlic.

Cook on Medium-High until the mixture starts to boil.

Lower your heat to low and simmer uncovered for 5 minutes.

Sauce should be nice and syrupy-not too thick though. 

For easier clean up, line a 9x9 or whatever size pan

is needed for your amount of chicken with foil.
If you don't line your dish, spray with non-stick oil.

Place your thighs in the pan in a single layer.

Pour your sauce over the chicken. I used lots because I had it.

Cover your pan with foil.

Put your pan in the oven on the middle or high rack.

Bake 30 minutes.

After 30 minutes, remove the foil on top.

I flipped my chicken, but it is not necessary.

Bake additional 20-30 minutes.

Once it is done, let it sit on the counter for a few minutes.

I made white rice to go with this.

Here is my finished product. Teriyaki chicken thighs over

white rice with some snap peas and orange slices.

~Possum