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Broiled Teriyaki Chicken Thighs
Broiled Teriyaki Chicken Thighs
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
210 minutes
Homemade teriyaki sauce coats juicy chicken thighs, then broiled to perfection. Perfect quick and tasty meal.
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
  • 2 teaspoons water
  • 3 cups cooked rice
  • 1 sliced green onions
  • 1 teaspoon sesame seeds
Instructions:
  • In a 1-gallon resealable bag, mix coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil. Gently massage the bag to ensure all ingredients are combined. Add chicken thighs, seal the bag, and refrigerate for 3 hours.
  • Position the oven rack close to the top, ensuring the chicken will be 4 inches from the broiler element. Preheat the broiler.
  • Cover the jelly roll pan with aluminum foil. Take the chicken thighs out of the marinade, letting any extra marinade drip back into the bag, and set it aside. Arrange the chicken pieces in a single layer on the pan.
  • Broil each side for about 6 to 7 minutes until the center reaches at least 160 degrees F (71 degrees C when using an instant-read thermometer).
  • Once the chicken is under the broiler, heat the marinade in a 12-inch skillet over medium heat until it boils. Simmer for 5 minutes, then remove from heat.
  • In a small bowl, whisk together the cornstarch and water until smooth. Pour into the skillet and simmer over medium heat, stirring constantly until the sauce thickens. Add the broiled chicken thighs and cook for 2 to 3 minutes on each side until they reach an internal temperature of 165 degrees F (74 degrees C).
  • Plate the dish alongside steaming rice, and sprinkle with fresh green onions and toasted sesame seeds for added flavor and presentation.

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