How To Make Broiled Teriyaki Chicken Thighs
The chicken thighs for this broiled teriyaki chicken recipe is marinated with coconut aminos, rice wine vinegar, and sesame oil before broiling.
Serves:
Ingredients
- 1cupcoconut aminos
- 2tbsprice wine vinegar
- 1tbspbrown sugar,or more to taste
- 2tspginger,grated
- 2tspgarlic,minced
- 2tspsesame oil
- 3lbschicken thighs,boneless, skinless
- 1tbspcornstarch
- 2tspwater
- 3cupsrice,cooked
- 1green onions,sliced
- 1tspsesame seeds
Instructions
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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.
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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.
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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.
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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).
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While the 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.
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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.
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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.
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Serve with hot rice and garnish with sliced green onions and sesame seeds.
Nutrition
- Calories: 461.39kcal
- Fat: 20.00g
- Saturated Fat: 5.33g
- Trans Fat: 0.10g
- Monounsaturated Fat: 8.30g
- Polyunsaturated Fat: 4.38g
- Carbohydrates: 44.68g
- Fiber: 0.08g
- Sugar: 4.77g
- Protein: 22.06g
- Cholesterol: 111.13mg
- Sodium: 453.04mg
- Calcium: 17.37mg
- Potassium: 282.21mg
- Iron: 1.24mg
- Vitamin A: 26.71µg
- Vitamin C: 0.40mg
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