Teriyaki Chicken Thighs Recipe | Ellie Krieger
Level: Easy
Yield: 6 pieces; 1 piece per serving
Nutritional Information Per Serving
- Calories: 210
- Total Fat: 6g
- Saturated Fat: 1.5g
- Sodium: 450mg
- Carbohydrates: 6g
- Dietary Fiber: 0.2g
- Protein: 31g
Time
- Total Time: 1 hour 28 minutes
- Preparation: 10 minutes
- Marinating: 1 hour
- Cooking: 18 minutes
Ingredients
- 1/4 cup low-sodium soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons dry sherry
- 2 tablespoons rice vinegar
- 2 garlic cloves, pressed or finely minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon red pepper flakes
- 2 pounds skinless chicken thighs
- 2 teaspoons sesame seeds
Instructions
Step 1: Prepare the Marinade
Whisk together the soy sauce, brown sugar, sherry, rice vinegar, garlic, ginger, and red pepper flakes until the sugar dissolves completely. Transfer the marinade to a resealable plastic bag, add the chicken thighs, and seal. Refrigerate for 1 hour, turning the bag once halfway through for even marinating. For deeper flavor, marinate up to 4 hours if time allows.
Step 2: Broil the Chicken
Preheat your broiler to the highest setting. Arrange the marinated chicken thighs skin-side down on a broiler pan and broil for 8 to 10 minutes until golden and crisp. Flip the chicken and broil for another 8 minutes until nearly cooked through. Sprinkle sesame seeds over the chicken and continue broiling for 1 to 2 additional minutes until the seeds are golden brown and the chicken is fully cooked through.
