Oven Roasted Teriyaki Chicken

 

We are experimenting on going gluten free and so far the kids don't like the taste and texture of gluten free pasta/noodles and bread.  This one however got all the thumbs up right from when it was baking.  This is a dish everybody will like.  Changes I made were, of course the use of gluten free soy sauce and 1/4 cup of regular granulated sugar.  I got this from allrecipes. 

Ingredients:

1 tablespoon corn starch
1 tablespoon cold water

1/2 cup SPLENDA® No Calorie Sweetener, Granulated

1/2 cup soy sauce

1/4 cup cider vinegar

1 clove garlic, minced

1/2 teaspoon ground ginger

1/4 teaspoon ground black pepper

12 skinless chicken thighs

Directions:

1. In a small saucepan over low heat, combine the cornstarch, cold water, SPLENDA® Granulated Sweetener, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.