Broiled Teriyaki Chicken Thighs

Make your own teriyaki sauce and marinate these chicken thighs before they go under the broiler for a delicious, quick dinner.

• 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 bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.

Step 2

Place an oven rack near the top of the oven, so the chicken will be about 4 inches from the broiler element. Preheat the broiler.

Step 3

Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.

Step 4

Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

Step 5

While chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.

Step 6

Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened. Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side, until an internal temperature of 165 degrees F (74 degrees C) is reached.

Step 7

Serve with hot rice, and garnish with sliced green onions and sesame seeds.