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Teriyaki Chicken Thighs
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Teriyaki Chicken Thighs

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

Equipment

  • Cast Iron Skillet

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

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 refrigerate for up to 4 hours.
  • Heat a cast-iron skillet over medium heat, then coat it 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.