1 Video | Photo: Teriyaki Chicken Thighs Recipe
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 garlic cloves, crushed with a garlic press or minced
- 1 teaspoon finely grated fresh ginger
- 1/4 teaspoon red pepper flakes
- 2 pounds skinless chicken thighs
- 2 teaspoons sesame seeds
Directions
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.
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By greenpetals22
baltimore
on April 24, 2013
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yummy - very moist - I used more fresh ginger (1tablespoon or more, 1/2 tsp paprika & 4 garlic cloves to make it a bit spicier & a bit less brown sugar because I don't like overly sweet
By miwahine_6161252
Stockton, CA
on April 21, 2013
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This is my second time making this recipe. First time I followed the recipe pretty exact, used coconut aminos in substitute of soy sauce. Was good but nothing to write mom home about. Second time I wanted more flavor and a little more kick. I doubled the recipe since I had 8 thighs and used low sodium soy sauce and 3 Tblsp. Splenda brown sugar mix instead of the regular. I marinaded 4 hrs, and then boiled remaining sauce and simmered on low to use for basting later. We like our chicken a little spicy, so I used 1 tsp of the crushed red pepper. (was perfect and cooked for 20 mins @ 350 turning once and then finished under the broiler until browned on both sides. (5-10 mins ea side was very moist and so delicious. My husband loves teriyaki and this is not as sweet as some bottled sauces you find in the store. This is a keeper and I will make it for family events because I know it will be a winner!
By Foodie 21
Jonesport, 58
on April 18, 2013
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Mine were raw in the middle & charred on the outside. I would first cook at 350 then broil at the end. Loved the marinade.
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