Broiled Teriyaki Chicken Thighs

For this recipe, make your own teriyaki sauce and marinate chicken thighs before they go under the broiler. The marinade then becomes a tasty glaze.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 257 Calories

Ingredients

• 2 teaspoons water
• 1 tablespoon cornstarch
• 2 teaspoons minced garlic
• 2 teaspoons sesame oil
• 3 cups cooked rice
• 1 teaspoon sesame seeds
• 2 tablespoons rice wine vinegar
• 3 pounds boneless, skinless chicken thighs
• 2 teaspoons grated ginger
• 1 tablespoon brown sugar, or more to taste
• 1 cup coconut aminos
• 1 sliced green onions

Recipe Instructions

Step 1

Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable plastic bag; carefully squeeze the bag to combine. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 3 hours.

Step 2

Set an oven rack 4 to 6 inches from the heat source and preheat the oven's broiler. Line a jelly roll pan with aluminum foil.

Step 3

Remove chicken thighs from marinade, allowing excess to drip back into the bag, and reserve. Place thighs in a single layer on the prepared pan.

Step 4

Cook in the preheated broiler 6 to 7 minutes per side. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

Step 5

Meanwhile, pour marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 5 minutes; set aside.

Step 6

Whisk cornstarch and water together in a small bowl until smooth; whisk into the skillet. Bring to a boil over medium heat, stirring constantly, until thickened. Add thighs to the skillet; cook until an instant-read thermometer inserted into centers reads 165 degrees F (74 degrees C), 2 to 3 minutes per side.

Step 7

Serve with hot rice; garnish with green onion and sesame seeds.