Teriyaki Chicken Thighs

Name: Teriyaki Chicken Thighs
Prep time: 1 h 28 min
Cook time: 1 h 28 min
Total time: 1 h 28 min
Yield: 6
Cuisine: Asian, Japanese
Ingredients: 2 Tbsps brown sugar; 2 Tbsps dry sherry; 1 teaspoon finely grated fresh ginger; 2 garlic cloves, crushed with a garlic press or minced; 59 milliliters low-sodium soy sauce; 0 teaspoons red pepper flakes; 2 Tbsps rice vinegar; 2 teaspoons sesame seeds; 907 grams skinless chicken thighs

Teriyaki Chicken Thighs is a gluten free and dairy free recipe with 6 servings. This recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 212 calories, 30g of protein, and 7g of fat. If you have pepper flakes, sherry, ginger, and a few other ingredients on hand, you can make it. To use up the rice vinegar you could follow this main course with the Red Velvet Mug Cake as a dessert. It is an affordable recipe for fans of Japanese food. It works best as a main course, and is done in roughly 1 hour and 28 minutes.

Instructions

Watch how to make this recipe.

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves.

Ingredients you will need

Red Pepper Flakes

Soy Sauce

Vinegar

Garlic

Ginger

Sherry

Sugar

Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.

Ingredients you will need

Whole Chicken

Equipment you will use

Ziploc Bags

Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer.

Ingredients you will need

Whole Chicken

Equipment you will use

Broiler Pan