Before broiling these chicken thighs, marinade them in your own homemade teriyaki sauce. As the thighs roast, the marinade safely comes to a boil and becomes the foundation for a delectable glaze. For a great, quick dinner, serve with sides of fluffy steamed rice and some sauteed zucchini or snow peas.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 30 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup coconut aminos
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar, or more to taste
- 2 teaspoons grated ginger
- 2 teaspoons minced garlic
- 2 teaspoons sesame oil
- 3 pounds boneless, skinless chicken thighs
- 1 tablespoon cornstarch
- 2 teaspoons water
- 3 cups cooked rice
- 1 sliced green onions (Optional)
- 1 teaspoon sesame seeds (Optional)
Instructions
- Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.
- Place an oven rack near the top of the oven, so the chicken will be about 4 inches from the broiler element. Preheat the broiler.
- Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.
- Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
- While chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.
- Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened. Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side, until an internal temperature of 165 degrees F (74 degrees C) is reached.
- Serve with hot rice, and garnish with sliced green onions and sesame seeds.
- I used coconut aminos, which are lighter and sweeter than of soy sauce, but you can certainly use what you have.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 0 g |
| Protein | 20 g |
| Saturated Fat | 2 g |
| Sodium | 696 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |