Baked Teriyaki Chicken

this one's a keeper. easy yet with good results. here's the recipe from allrecipes.com.

in a saucepan large enough to accommodate your chicken pieces, put together the sugar, soysauce, vinegar (i used rice wine vinegar cuz that's what i had), garlic, ginger (i used fresh) and pepper. when the sugar's all dissolved, stir in the cornstarch dissolved in water and simmer til thick. 

i cooled it a little and put in the chicken pieces. you can leave the chicken in for about 2-5 minutes. my intention really was for the marinade to stick on the chicken so that when i grill it, i get some caramelization going. i don't have a picture of it but i grilled these chicken pieces to get that smoky flavor. just on a grill pan, stove top. the chicken doesn't have to be cooked, just to get some grill marks and caramelized sugar.

then i put them in a pan, poured in the remaining marinade and stuck 'em in the turbo broiler. 180 degrees, 15 mins each side. the reason i poured in the marinade is because i know that the broiler is famous for drying up food, and that i didn't want to be basting every so often. cover with foil if you think the pieces are drying up. the objective of this part is to make sure the chicken is cooked and to reduce the sauce a bit.

better with buttered corn, carrots and peas on the side. lurve it! :)