Teriyaki Chicken Thighs

Along with many others, I have been trying for a long time to find a teriyaki sauce that I REALLY liked!  There is a restaurant in town, Mother Natures, that has the best Teriyaki Wings, Teriyaki Burger etc.  In the past I have tried to duplicate the taste and have not had much luck.... UNTIL NOW!

Ran across a recipe for Baked Teriyaki Chicken at allrecipes.com that I think is spot on.  After reading the reviews I made some changes to the original recipe, but not many.  Doubling the sauce ingredients I used 1/2 Cup Brown sugar and 1/4 Cup of white sugar as someone suggested.  Also baked it at 375 degrees, the first 30 minutes foil covered and the last 30 minutes uncovered. 

The sauce was perfect with just the right amount of "tang" !   I could see marinating the chicken overnight in this so the flavors would meld together even more.  I used the boneless, skinless thighs since I had them on hand, but skinless breasts or tenders would be just as good.  Planning on making the sauce again to refrigerate and use it to baste hamburgers on the grill!!  If you love the taste of teriyaki you could put this on any meat, poultry or fish... YES, it's that good!

Finished up the meal with some roasted potatoes and sweet corn from Georgia (of all places). In Iowa we won't get the peak sweet corn until the end of July, so until then the ears from Georgia were very good.

NOW, I can stop looking for a Teriyaki Sauce

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