Teriyaki Chicken Thighs
I wanted a quick and healthy meal for dinner. I found a tasty looking recipe on the Food Networkby Ellie Krieger for teriyaki chicken thighs that looks simple and delicious. I adapted the recipe a bit by using chicken stock instead of dry sherry and added just a touch of sesame oil to the marinade for added flavor. They turned out tender and so flavorful and my entire family enjoyed them. I served this chicken with brown rice and roasted asparagus for a healthy and filling meal.Teriyaki Chicken Thighs: Adapted recipe by For the Love of Cooking.net Original recipe by Ellie Krieger on Food Network
- 5 boneless skinless chicken thighs, trimmed of fat
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp chicken stock
- 2 tbsp rice vinegar
- 1/2 tsp sesame oil
- 2 cloves of garlic, minced
- 1 tsp fresh ginger, finely grated
- 1/4 tsp red pepper flakes
- 2 tsp sesame seeds
Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the trimmed chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours.
Heat a large skillet over medium heat then coat with cooking spray. Once the pan is hot, add the chicken thighs and cook for 4-5 minutes on each side or until the chicken is cooked through. Sprinkle the chicken with sesame seeds and serve immediately. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net