Teriyaki Chicken Thighs

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:p

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Super tasty. I marinated for 4 hours then basted the marinade (after boiling onto the chicken halfway through cooking. I used boneless and skinless and put chicken on a rack that's in a baking sheet. Be sure to put foil on the baking sheet! It took 45 minutes at 400, but I would recommend a 350 oven instead.

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This was simple...easy...and bc i have no cooking skills, I was pleasantly surprised with how well this came out, delicious!

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Growing up in Hawaii, I had my fair share of teriyaki meat. Now on the mainland for 20+years, , I've tried lots of recipes (and store products but could never quite replicate the smell & flavors that I remember. Until now! These are absolutely the BEST, BEST teriyaki chicken thighs I have ever made (and I rarely eat dark meat!. I'm not kidding!!! Prepare this in the middle of the day & let them marinate, or overnight. (make two batches and freeze one b/c you are going to want them again. They are easy to do on the gas grill, too. Serve with good sticky white rice or rice noodles. I added 3x garlic & ginger.

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Who knew a recipe this quick AND easy would be so delicous! Made some noodles with veggies and dinner was served.

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Kids loved it, stir fried some veggies and added a little of the sauce to them. A hit!

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This has become a keeper around my home, though I tend to keep the skin on the thighs. It makes them tastier and the only way I know to keep them crispy.

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This recipe was a keeper! I added 1t of cornstarch like someone else said, I basted it while it was grilling and then I stir fried brocolli for a few minutes and then added the marinade. It was really good. My husband just called me from work to tell me how great the leftovers were!

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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.

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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.