Allrecipes.com's baked teriyaki chicken recipe explains how to cook this traditional Japanese dish in the oven. The recipe serves six but can easily be doubled if you are serving a larger group.
Make the glaze by heating a small saucepan over low heat and adding 1 tablespoon of cold water, 1/2 cup of soy sauce, 1/4 cup of cider vinegar, 1 tablespoon of cornstarch and 1/2 cup of white sugar. Mix in 1 clove of minced garlic, 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground black pepper. Let the sauce mix simmer until it thickens and is bubbly. Stir it regularly so that it does not scorch.
Place 12 skinless chicken thighs in a lightly greased 9-by-13-inch baking pan. Brush the chicken with the sauce, and turn the thighs over, making sure to thoroughly coat both sides. Bake in the oven at 425 degrees Fahrenheit for 30 minutes. Turn the thighs over, and bake for another 30 minutes until all of the pink is gone and the juices run clear. Brush the chicken with fresh sauce about every 10 minutes during the cooking process. You can line the pan with aluminum foil and cover the top of the chicken while baking to keep it moist and make cleaning up easier.