Broiled Teriyaki Chicken Thighs recipe
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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 1 tablespoon cornstarch 2 teaspoons water 3 cups cooked rice 1 sliced green onions 1 teaspoon sesame seeds
Nutrition Info
- 257.2 caloriescarbohydrate: 20.2 gcholesterol: 70.1 mgfat: 9.1 gfiber: 0.2 gprotein: 20.3 gsaturatedFat: 2.4 gservingSize: -sodium: 696 mgsugar: 1.2 gtransFat: : -unsaturatedFat: : -
Directions Broiled Teriyaki Chicken Thighs
Directions
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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.
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.
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.
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).
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.
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.
Serve with hot rice, and garnish with sliced green onions and sesame seeds.