8 chicken thighs
1/3  to 1/2 cup shoyu (soy sauce) – depending on how sweet you like your teri chicken.
1/4 cup vinegar
1/4 cup mirin
1/2 cup brown sugar
2 cloves garlic, minger
1-2 tablespoons ginger, grated or minced

Marinate chicken for an hour (put aside 1/2 cup of the marinade for basting).

Preheat oven to 425 degrees. Line 9 x 13 inch baking pan with foil for easy clean up. Place chicken in pan with thin layer of the marinade at the bottom. Bake covered for 20 minutes skin side down. Uncover and flip the chicken. Bake for another 10 minutes. Baste chicken with the marinade you set aside earlier and bake for another 10 minutes.  If you like your chicken more well done, bake for another 10 minutes.

This recipe satisfies my craving for shoyu chicken. I tend to add a little more shoyu to this recipe because I do prefer savory dishes.  Donʻt think about the oil in the picture – the sauce is ono on rice, quinoa, or noodles.