Teriyaki Chicken Thighs

I found this easy teriyaki chicken thighs recipe on the Food Network that looks simple and delicious. I adapted the recipe by using chicken broth instead of dry sherry and added just a touch of toasted sesame oil to the marinade for added flavor. My whole family enjoyed this Asian chicken recipe and thought it was juicy, flavorful, and paired well with garlic rice, roasted asparagus, and some pot stickers.

Teriyaki Chicken Thighs

Ingredients:

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

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 refrigerate for up to 4 hours.

Heat a large cast-iron skillet over medium heat, then coat it with olive oil cooking spray.

Once the cast-iron skillet 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.