Teriyaki Chicken Thighs

INGREDIENTS

3/4 lb Chicken thighs (boneless and skinless preferred)

1 tsp Garlic (optional)

1 tsp ginger (optional)

1/3 cup Mirin (sweet cooking rice seasoning)

1/3 cup Soy sauce, low sodium

1 tbsp Sesame seeds, toasted white

1/3 cup Sugar

1 tbsp olive oil

2 green onions thin sliced white and green (plus a little bit extra for garnish – optional)

INSTRUCTIONS

• Prep chicken: Flatten the chicken so it’s about ¾ inch thick for even cooking. Place in a zipper bag or large bowl to marinate.

• Marinade: Combine the ingredients for the marinade and mix together until the sugar dissolves. Reserve half for later use and marinate the chicken with the remaining half for at least 15 minutes to overnight in the fridge.

Cook Chicken (Grill, Pan fry, or Bake)

• Grill or Pan fry method: Heat your grill or pan over medium high heat and add the oil. Remove chicken from the marinade, wiping off the excess. Cook skin-side down if using skin-on chicken and flip when golden brown.

During the last 3 minutes, add your desired amount of the reserved teriyaki marinade. It will reduce and thicken into a glaze as the chicken cooks. Internal temperature should register 165°F and juices should run clear.

• Bake method: Preheat oven to 400°F and line a baking pan. Bake chicken until fully cooked (about 20 minutes or so), brushing on the reserved sauce a few times during the last 5 to 7 minutes. The reserved sauce will thicken into a glaze. Reduce the heat if it starts to burn.

Serve

• Cut the chicken into bite sized pieces and serve over steamed rice. Sprinkle with sesame seeds and spoon any remaining glaze over the chicken. Enjoy!

✎ RECIPE NOTES

1. You can use both skinless or skin-on chicken thighs or chicken breast. 

2. Mirin – you can substitute with sake or any white wine. Non-alcoholic substitute: use stock or water with a few drops of vinegar or lemon juice.

3. Sugar – substitute with honey, agave, or brown sugar

4. When baking, keep an eye on the chicken as the sugar in the marinade can easily burn if your oven is too hot.

Variations:

Teriyaki marinade – Though not traditional, feel free to add garlic, ginger, or green onions.

Stir fry chicken teriyaki – Cut the chicken into bite size pieces, no need to marinate. Stir fry with half of the marinade until chicken is fully cooked and sauce is thickened. Add any vegetables you’d like during the last 5 minutes.

Spicy chicken teriyaki – Add red pepper flakes, sriracha, or chopped jalapeno or serrano peppers.

NUTRITION

Calories: 412kcal | Carbohydrates: 53g | Protein: 35g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 1869mg | Potassium: 494mg | Fiber: 1g | Sugar: 43g | Vitamin A: 41IU | Calcium: 23mg | Iron: 2mg