Baked Teriyaki Chicken

I don't often shop at Whole Foods.  It's not conveniently located and kind of pricy.  

I grace their isles every once in a while.  When I do, I often buying trail mix from the bulk bin.

I always buy unexpected items from the grocery store, but at Whole Foods I almost inevitably end up with trail mix.

I think I'm drawn to the trail mix because I can fool myself into thinking it's healthy, even though I purchase the kind with chocolate.

I have wanted to make teriyaki chicken for a while.  Last week I found a healthier recipe for teriyaki chicken on allrecipes and gave it a try.

The ingredients are 1 tablespoon cornstarch, 1 tablespoon cold water, 1/2 cup white sugar, 1/2 cup soy sauce, 1/4 cup cider vinegar, 1 minced garlic clove, 1/2 teaspoon ground ginger, 1/4 teaspoon ground black pepper, and 12 skinless chicken thighs.

I added the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper into a saucepan.  I stirred and simmered the sauce until it thickened.

I poured it over the chicken thighs.  I stored the chicken in the sauce overnight in the refrigerator.

I placed the chicken in a baking dish.  I baked the chicken thighs at 400 degrees.

I baked the chicken for 40minutes.  I flipped it after twenty minutes.

The sauce was fabulous.  It was sweet, salty, and savory.

The sauce helped the chicken develop a brown and flavorful crust.

 The the chicken was moist and toothsome.