Baked Teriyaki Chicken

Directions

1. 1
   Preheat the broiler in your oven and place the oven rack 6-8 inches from the broiler. Line a rimmed baking sheet with aluminum foil and place a wire rack inside the baking sheet.
2. 2
   Debone the chicken thighs and trim them from extra fat, etc.
3. 3
   Make a few diagonal slashes across the skin with a sharp knife, being careful not to cut into the meat.
4. 4
   Season the chicken on both sides with salt and pepper.
5. 5
   Place the chicken thighs on the prepared baking sheet, on top of the wire rack. Tuck all the meat underneath the skin.
6. 6
   Melt 2 Tablespoon of butter.
7. 7
   Add 1-2 minced garlic cloves to the melted butter.
8. 8
   Brush the butter on the chicken skin, being careful not to get any of the garlic on the chicken skin, otherwise it will burn.
9. 9
   Bake the chicken for 10-15 minutes, until the chicken is golden brown. (If the chicken is starting to get too brown, move the baking sheet to a lower shelf in the oven.)
10. 10
    While the chicken is in the oven, combine all the ingredients for the sauce in a skillet or small saucepan.
11. 11
    Whisk it all together.
12. 12
    Bring to a boil, reduce the heat to medium and simmer for 3-5 minutes, until the teriyaki sauce has a syrupy consistency.
13. 13
    When the chicken is done, cut it into slices. Spoon the teriyaki sauce over the chicken and serve extra sauce on the side.