TERIYAKI CHICKEN THIGHS
Taken from an iVillage message board member who said they got it from Healthy Appetite with Ellie Krieger show. Prep time included marinating time.
Provided by Sam 3
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 231.4, Fat 6.4, SaturatedFat 1.6, Cholesterol 125.6, Sodium 487.6, Carbohydrate 6.7, Fiber 0.2, Sugar 4.8, Protein 30.6
TERIYAKI CHICKEN THIGHS
Make and share this Teriyaki Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the skin from the thighs; trim away and discard any large pieces of fat.
- Heat the oil in a large skillet over high heat (a cast-iron skillet is ideal).
- When hot, add the chicken in a single layer (in batches if necessary), without crowding, smooth side (formerly the skin side) down.
- Cook 3-4 minutes on each side or until deep golden brown on both sides.
- As they brown, transfer thighs to the slow cooker.
- Pour off any fat from the skillet.
- Add in the sake, mirin, soy sauce, and brown sugar to the skillet; bring to a boil, and cook, scraping up any browned bits stuck to the pan.
- Pour over chicken; cover and cook on HIGH 4 ½ to 5 hours or until the chicken is cooked through and beginning to brown.
- Use a spoon or turkey baster to pour some of the sauce over the chicken.
- Leave the lid off and cook 1 hour on HIGH, until the chicken has browned and the sauce has reduced by about half.
- Place the chicken on a platter and pour the sauce remaining in the cooker over it.
Nutrition Facts : Calories 456.9, Fat 30.9, SaturatedFat 8.5, Cholesterol 157.9, Sodium 539.5, Carbohydrate 3.4, Fiber 0.1, Sugar 1.7, Protein 33.2
TERIYAKI CHICKEN THIGHS
This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. -Gigi Miller, Stoughton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.
Nutrition Facts : Calories 342 calories, Fat 12g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein.
HONEY TERIYAKI CHICKEN THIGHS
This was a made up on the spot recipe, because I was craving honey teriyaki chicken, but didn't want to go out to eat. It is savory, sweet, and amazingly good!
Provided by Momma Zakaria
Categories < 4 Hours
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Place the chicken in a dish that you can cover and allow it to marinate inches Add all of the ingredients, dry first. Rub and mix the marinade into the chicken. Cover and let marinate for one hour.
- In a frying pan heated to medium high heat, place the chicken. Allow to cook until browned, then turn.
- Immediately reduce the heat to medium low, and place a lid over the chicken, or a press if you have one, that will press the chicken down into the pan. Cook for 10 minutes.
- Remove the lid or press and turn the chicken, if the side is golden brown with a bit of a crust, it is perfect! Allow to cook one to two minutes more, then remove from heat and enjoy!
Nutrition Facts : Calories 403.9, Fat 21.3, SaturatedFat 5.3, Cholesterol 95.3, Sodium 1469, Carbohydrate 31.3, Fiber 0.5, Sugar 28.6, Protein 22.6
BAKED TERIYAKI CHICKEN
A much requested chicken recipe! Easy to double for a large group. Delicious!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g
BROILED TERIYAKI CHICKEN THIGHS
Make your own teriyaki sauce and marinate these chicken thighs before they go under the broiler. The marinade safely boils to become the base for a tasty glaze as the thighs broil. Serve with sides of fluffy steamed rice and some sauteed zucchini or snow peas for a delicious, quick dinner.
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 20.2 g, Cholesterol 70.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 20.3 g, SaturatedFat 2.4 g, Sodium 696 mg, Sugar 1.2 g
EASY TERIYAKI CHICKEN
Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
- Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium
TERIYAKI-PINEAPPLE CHICKEN THIGHS
I came up with recipe when Mark wanted sauced chicken that wasn't "barbecue." Teriyaki sauce combined with crushed pineapple seemed to make a perfect pair, especially on chicken thighs.
Provided by doahbob
Categories Chicken Thigh & Leg
Time 55m
Yield 4-10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 450 degrees Fahrenheit.
- Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
- Pour pineapple juice in the roaster and cover tightly with foil.
- Place roaster in the oven and cook for 30 minutes.
- Chop the parsley.
- In a small sauce pan, stir all of the sauce ingredients together over medium heat.
- Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
- Check chicken for doneness with a meat thermometer.
- Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
- Brush sauce generously on the chicken. Return pan to oven.
- Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
- Remove the roaster from the oven. Serve with desired sides.
Nutrition Facts : Calories 583.2, Fat 28.8, SaturatedFat 8.1, Cholesterol 157.9, Sodium 2949.4, Carbohydrate 42.5, Fiber 0.8, Sugar 39.1, Protein 37.3
CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)
Make and share this Chicken Thighs Teriyaki (Marinated and Grilled) recipe from Food.com.
Provided by Oolala
Categories Japanese
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
- Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
- Preheat grill to medium.
- Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.
Nutrition Facts : Calories 493.3, Fat 34.7, SaturatedFat 10, Cholesterol 191, Sodium 704.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 40.2
OVEN-BAKED TERIYAKI CHICKEN THIGHS
Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
- Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
- Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.
Nutrition Facts : Calories 184 calories, Carbohydrate 5.6 g, Cholesterol 70 mg, Fat 8.3 g, Fiber 0.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 773.9 mg, Sugar 2.5 g
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