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Teriyaki Chicken



5 boneless, skinless chicken thighs


1/2 cup chicken stock

1/2 cup soy sauce

1/2 cup white sugar

1/4 Olive oil

1/4 cup rice vinegar


Mix sauce, put chicken in container , pour sauce over chicken and refrigerate.


Turn chicken every hour or so to make sure every piece gets marinaded.

Marinate for 4-6 hours.

Preheat oven to 400 degrees.

Move to oven proof baking dish and bake for one hour or until chicken is done.


Turn chicken half way through cooking time.

Remove from oven and serve.

2 Comments Post a comment
  1. Pan #

    I’ll have to try this version.. When my dad was stationed in the south pacific in WWII, he learned to make Polynesian teriyaki.. There’ll be a post on that at some point on my blog in the future..

    Liked by 1 person

    March 17, 2016

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