| | | | |

Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

I wanted a quick and healthy meal for dinner. I found a tasty-looking recipe for teriyaki chicken thighs on the Food Network by Ellie Krieger 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:

Ingredients:

  • 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

Teriyaki Chicken Thighs

How to Make Teriyaki Chicken Thighs

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.

Teriyaki Chicken Thighs

 

Teriyaki Chicken Thighs

Teriyaki Chicken Thighs

Prep Time: 5 minutes
Cook Time: 10 minutes
Marinating Time:: 4 hours
Total Time: 4 hours 15 minutes
Course: Main
Cuisine: Asian
Servings: 4
Author: Pam - For the Love of Cooking / Original by Food Network

Equipment

Ingredients

  • 5 boneless skinless chicken thighs trimmed of fat
  • ¼ cup soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp chicken stock
  • 2 tbsp rice vinegar
  • ½ tsp sesame oil
  • 2 cloves of garlic minced
  • 1 tsp fresh ginger finely grated
  • ¼ tsp red pepper flakes
  • 2 tsp sesame seeds

Instructions

  • 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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Click here for a printable version of this recipe – For the Love of Cooking.net

 

Adapted recipe by For the Love of Cooking.net
Original recipe by Ellie Krieger on Food Network
 
 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




7 Comments

  1. I loved it – will make again with chicken breats because husband isn’t a fan of dark meat, but the glaze was great!

  2. Hi Pam- WOW! I wanted to let you know that this recipe was absolutely delicious! I will be making this often in the future!

  3. This was amazing! I loved how short the prep time was and how easy the clean up was! I have made this twice now and will certainly add it to my list of favorites.