Baked Teriyaki Chicken

I loooove chicken teriyaki and this recipe is delicious without being too overpowering like some I've tried. Found online (allrecipes?). Perfect with rice and a steamed veggie. Makes 8-12 thighs.

Baked Teriyaki Chicken

8-12 chicken thighs
1 Tbsp cornstarch
1 Tbsp cold water
1/2 c white sugar
1/2 c soy sauce
1/4 c apple cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp ground black pepper

1. Lightly grease 9x13 baking pan; set aside.Rinse chicken thighs, making sure to remove any skin, and pat dry; place inside greased pan.  Preheat oven to 425 degrees.
2. In a small saucepan over low heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens an bubbles.
3. Brush chicken with sauce. Turn pieces over and brush again.
4. Bake in preheated oven for 30 minutes, brushing with sauce halfway through. Turn chicken over, brush with sauce and bake another 30 minutes, brushing halfway through, or until no longer pink and juices run clear.