Teriyaki Baked Chicken Legs

Step 1

Add all of the teriyaki sauce ingredients (except cornstarch and water) to a small sauce pan over medium high heat. Add cornstarch and water to a small bowl and mix until the clumps are gone. Once the sauce mixture starts to boil add the cornstarch mixture. Cook until the sauce has thickened stirring often. Reserve about 1/4 cup of the sauce for serving.

Step 2

Preheat oven to 425 degrees Fahrenheit. Pat the chicken dry with a paper towel. Season the chicken legs with salt, pepper, and garlic powder. Add the chicken to a bowl with the oil. Coat with oil.

Step 3

Line a baking sheet pan with foil then place a baking rack on top. Place the chicken on to the rack.

Step 4

Bake each side of the chicken for 25-30 mins basting occasionally with the teriyaki sauce in the sauce pan.  Drizzle the remaining sauce over each chicken leg and serve immediately.

Step 5

Here's another way to coat the chicken in the sauce. Instead of basting, after the chicken if done,  add the teriyaki sauce to a cast iron skillet or any large pan you have over medium heat until it comes to a boil then simmer. Add the chicken legs to the cast iron skillet and toss until nicely coated with the teriyaki sauce.