Teriyaki Chicken Thighs

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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

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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!

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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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Pretty much the perfect teriyaki chicken - a new favorite dish! However - one confusing thing as another reviewer noted is that it calls for skinned thighs, but then says to put on the broiler pan skin side down. However, they came out fine without the skin and I prefer skinless anyways. Reading other reviews, I decided to bake them first on the broiler pan, between 350 and 375, until nearly done. I basted them with the sauce - and for me, it made plenty of sauce, no need to double it. At the end, I broiled the thighs, briefly. Broiling is essential to caramelize the sauce and give it that distinctive teriyaki chicken appearance and flavor. After I took it out of the oven I spooned more sauce on, so it could soak in. It is an easy and yummy recipe and I will most definitely make it again. The sauce is excellent and better and more subtle than any you could buy.

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end of the week and kinda broke. i bought some ck thighs and came looking for a new way to cook them. i was out of fresh garlic (which was a surprise because i'm the garlic queen so i used 1/2 tsp of garlic powder and 1/2 tsp ground ginger. also i have never bought sherry so i used some red merlot i had in the frig. my oven is an old-fashioned wall unit so the broiler is pretty close to the flames. i also didnt have a rack so i put foil on a pan and drained the fat off when i flipped them. added the sesame seeds and drizzled some sauce i had made on the stovetop.(same ingredients i had a foil packet of crushed red pepper from the pizza joint that i used for the red pepper flakes. finished them off in the oven after they had crisped up. easy and everybody loved them.will make this over and over again!

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Just okay. A little disappointed after reading all the rave reviews. Won't make it again.

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I love to bake I hate to cook! My husband usually cooks dinner, but I usually cook when he has to work late. Yesterday was one of those days so I tried this recipe but first read as many reviews as possible. I added a little salt to the ingredients and made it marinade for 3 hours. I then broiled it for about 3 minutes on high, realised it was going to burn, so turned the oven on to 350F for 30 minutes. After that, I added the sesame seeds and broiled each side (to get the glazed look for about 3 minutes each. Did some stir fried veggies with it and it was a hit with hubby and kids! Yaaayyy!!! That doesn't happen very often.

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The key is to use thighs - not chicken breasts as they will always be drier. The thighs cook up moist and flavorful. I am making them again tonight using leg quarters. Served with steamed Jasmin rice and roasted carrots - YUM Simple, delicious and I can do this any weeknight!

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Excellent Teriyaki sauce! I agree with some others--make a double recipe of the sauce, marinating with half, and heat the other on the stove with about a teaspoon cornstarch and about 3 tablespoons of water to serve. Definitely sprinkle with toasted sesame seeds.

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I really liked this and it was easy. I would make extra marinate to heat and reduce on the stove to add on top of the chicken at the table. Very good only thing I changed was to add some more brown sugar and had no dry cherry so it did not have it. I don't know how much difference it would have made and if it's inexpensive I will buy and try other wise it was ok without it.