Teriyaki Chicken Thighs
This recipe creates flavorful, easy teriyaki chicken thighs by marinating them in a quick homemade sauce and then broiling until caramelized and cooked through. It's a simple, efficient method for a weeknight meal.
Equipment
- 1 Medium Bowl Or use the resealable plastic bag directly.
- 1 Garlic Press Or use a knife to mince.
- 1 Microplane or Grater For grating fresh ginger.
- 1 Resealable Plastic Bag For marinating, or use a non-reactive dish.
- 1 Broiler Pan Allows fat to drain away.
Ingredients
Main
- 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
Instructions
- 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.
Notes
Ensure the brown sugar is fully dissolved in the marinade before adding the chicken. While the recipe suggests 1-4 hours, even 30 minutes can impart good flavor if you're short on time. Keep a close eye on the chicken and sesame seeds while broiling; broilers cook intensely and can burn quickly. Broiling skin-side down first helps crisp the skin and renders some fat before the final cook. Serve with steamed rice and a simple green vegetable like broccoli or snap peas for a complete meal.