Zutaten für Teriyaki Chicken Thighs
- Low Sodium Soy Sauce
- Brown Sugar
- Dry Sherry
- Rice Vinegar
- Garlic Cloves
- Fresh Ginger
- 1/4 teaspoon red pepper flakes (or more, to taste)
- Skinless Chicken Thighs
- Sesame seeds (to taste)
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Zubereitung von Teriyaki Chicken Thighs
- In a medium bowl, whisk together 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon sherry, 1 tablespoon rice vinegar, 2 cloves minced garlic, 1 tablespoon grated ginger, and 1/4 teaspoon red pepper flakes (or more, to taste). Stir until the sugar dissolves completely.
- Place 1.5 lbs boneless, skin-on chicken thighs in a resealable plastic bag.
- Pour the teriyaki marinade over the chicken thighs. Seal the bag, ensuring all the chicken is coated.
- Marinate in the refrigerator for at least 1 hour, or up to 4 hours, turning the bag occasionally.
- Preheat your broiler to high. Line a broiler pan with foil for easy cleanup.
- Arrange the marinated chicken thighs on the prepared broiler pan, skin-side down. Broil for 8-10 minutes, or until the skin is golden brown and crispy.
- Flip the chicken thighs and broil for another 8 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Sprinkle generously with sesame seeds and broil for 1-2 minutes more, until the seeds are golden brown and toasted.
- Remove from the broiler and let rest for 5 minutes before serving. Serve hot and enjoy!
Nährwert-Informationen (Ungefähr pro Portion)
Natrium
20 g
Zucker
19g
Fett
7g
Kohlenhydrate
2g
