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

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

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Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Marinating Time:: 4 hours hours

Total Time: 4 hours hours 15 minutes minutes

Course: Main

Cuisine: Asian

Servings: 4

Author: Pam - For the Love of Cooking / Original by Food Network

Equipment

• Large skillet

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.

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