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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 102 reviews
By katblue60
Fernley, NV
on January 27, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The dish ended up kind of dry because Ellie said to use "skinless chicken thighs," in the ingredients section, then in the cooking instructions she said, "Arrange chicken on a broiler pan skin side down and broil until brown and crispy." Hard to do when you've already stripped the thights of skin. Minor mistake, major disaster.
By susanjeanlee
New York, NY
on January 03, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
So fast to prepare, definitely a weeknight keeper. Loved the "charbroiled" taste. The only change I made was adding 2T mirin to the marinade as well as 1T cornstarch. I brought the sauce to a quick boil on the stovetop while the chicken was broiling and spooned over top when serving.
Re: cooking time/broiling, the recipe worked perfectly for me. The boneless, skinless chicken thighs I bought were about 1/2 in thick at their thickest. I broiled them on high with the rack in the middle of the oven.
By linzwill04_11972439
on December 09, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is so simple and Delicious! And I didn't have any problems with broiling it in the oven.
The thighs I had were skinless and they still came out perfect! GREAT recipe!
Read all 102 reviews