Oven-Baked Teriyaki Chicken Thighs

Ingredients

• 0.5 cup pineapple juice
• 0.5 cup reduced-sodium soy sauce
• 3 tablespoons water
• 2 tablespoons rice vinegar
• 2 teaspoons cornstarch
• 1 teaspoon minced fresh ginger root
• 1 clove garlic, minced
• 1.5 pounds boneless, skinless chicken thighs
• 1 teaspoon toasted sesame seeds

Steps

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
3. Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
4. Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.