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Teriyaki Chicken Thighs

Teriyaki Chicken Thighs
Photo by Christopher Hirscheimer 


Since it’s back-into-routine time, here’s a recipe for Teriyaki Chicken Thighs that you will want up your sleeve for any busy weeknight. They need an hour to marinate, but you can make the marinade ahead and get them in it as soon as you get home. They come out of the oven fragrant, crackling hot, sticky with caramelized teriyaki sauce, and oh so juicy.


Teriyaki Chicken Thighs



1/4 cup low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
2 garlic cloves, crushed with a garlic press or minced
1 teaspoon finely grated fresh ginger
1/4 teaspoon red pepper flakes
2 pounds skinless chicken thighs
2 teaspoons sesame seeds



Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.

Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

Makes 6 pieces

Serving size: 1 piece per serving

Per serving: Calories 210; Total fat 6g (Sat fat 1.5g); Protein 31g; Carb 6g; Fiber .2g; Sodium 450mg


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