Honey Teriyaki Chicken
- 1/2 C. honey
- 2 T. rice vinegar
- 2 T. soy sauce
- 4 garlic cloves, minced
- 2 T, fresh ginger, finely minced
- 1 T. coarse salt
- 1/2 t. ground pepper
- 10-12 boneless, skinless chicken thighs (can use bone-in, skin-on, if preferred)
Mix together all ingredients and then add chicken. Coat each piece in sauce; leave to marinate if desired.
Place chicken and sauce in rimmed baking sheet. Bake for 25-20 minutes in a 475 degree oven, basting occasionally with pan juices. Serve drizzled with cooked sauce.