Teriyaki Chicken Thighs
This recipe for Seared Teriyaki Chicken is a total winner. The sticky-sweet and savory Teriyaki Sauce is absolutely to die for!
Servings: 6 Chicken Thighs
Calories: 233kcal
Equipment
- Small Mixing Bowl
- Medium Mixing Bowl
- Basting Brush
- Griddle, Grill, or Large Heavy Bottom Skillet
Ingredients
Chicken
- 2 lbs. Boneless Skinless Chicken Thighs About 6 Thighs
- Scallions/Green Onions Thinly Sliced - For Garnish
- Sesame Seeds For Garnish
Dry Rub
- ¼ Teaspoons Kosher Salt Per Pound of Meat
- ¼ Teaspoons Black Pepper
- ¼ Teaspoons White Pepper
- 1 Teaspoon Ground Ginger
- 1 Teaspoon Granulated Garlic
- 1 Teaspoon Onion Powder
- Pinch Cayenne
Teriyaki Glaze & Sauce
- ½ Cup Soy Sauce Substitute an equal amount of Coconut Aminos if avoiding soy.
- ½ Cup Mirin
- ½ Teaspoons Sesame Oil
- 1 Teaspoon White Wine Vinegar
- 3 Cloves Garlic Minced
- 2-inch Piece Ginger Grated
- ½ Teaspoons Cornstarch
- ½ Teaspoons Sesame Seeds
- 2 Scallions/Green Onions Thinly Sliced
- ¼ Cup Water For Teriyaki Sauce
Instructions
Dry Rub
- Combine all of the dry rub ingredients in a small mixing bowl.
- At least one hour (or up to overnight) before cooking the chicken, apply the dry rub to the chicken and allow to rest uncovered in the refrigerator until ready to cook. When ready to cook, apply a small amount of oil to the chicken and coat evenly.
Teriyaki Glaze and Sauce
- While the chicken is resting, combine all of the Teriyaki base ingredients in a medium mixing bowl. Split the Teriyaki base in half - half for basting on the grill (glaze), and half to make the teriyaki sauce.
- While your chicken is resting, add half of your Teriyaki base to a small sauce pan, and add ¼ cup of water. Bring to a boil, reduce heat to medium and simmer for 10 - 12 minutes, stirring frequently until thickened and coats the back of a spoon. Reduce heat to low and keep warm until ready to serve.
Teriyaki Chicken Cooking
- Heat your grill, griddle, or pan over high heat until very hot - approximately 450℉. Add several tablespoons of oil (if grilling, use tongs to rub your grill grates with a wad of oiled paper towel). Add your chicken and cook for 3 - 4 minutes per side, flipping frequently until beginning to brown. Apply your reserved Teriyaki Glaze to both sides of the chicken and cook for an additional two to 3-minutes. Flip frequently until well browned, the glaze begins to lightly char, and the internal temperature reaches 165℉ on an instant read thermometer.
- Plate over rice, apply a teaspoon or two of the reserved Teriyaki Sauce, and garnish with a sprinkle of sesame seeds and sliced scallions.
Nutrition
Calories: 233kcal | Carbohydrates: 11g | Protein: 32g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 144mg | Sodium: 1464mg | Potassium: 444mg | Fiber: 0.5g | Sugar: 5g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
