Broiled Teriyaki Chicken Thighs Recipe
Moist, juicy, and tender to eat Broiled Teriyaki Chicken Thighs Recipe that is easy to prepare at home for a quick weeknight meal or for special gatherings.
I love to eat Broiled Teriyaki Chicken Thighs, a tasty and tender piece of chicken marinated with a sweet and salty sauce. I had to figure out a fast and simple way to minimize the fat and salt, and maximize the efficiency of creating a healthy entree on the table quickly. This is a such a great recipe to bring for a potluck and leftovers can be the base for another meal such as Pineapple Chicken Fried Rice. We have pre-cooked chicken this way and vacuum sealed it to take with us on road trips for an easy heat and serve meal.
Read more about why I love this recipe so much in an article featured on NBC News: Meet the Mom Behind the Nut Free Wok
Allergy Aware Update (10/9/14):
I’ve always used Mr. Yoshida Original Gourmet Sauce because it was the only brand that didn’t obviously contain sesame. He has since outgrown his sesame allergy but I recently learned and shared in a recent post about my conversation with a Mr. Yoshida’s customer service representative and want to caution readers with allergies with any non-top 8 allergens, such as spices, to be careful as Heinz will not disclose exactly which “spices” are used for proprietary reasons. Other companies make teriyaki sauces and if you contact them, they are willing to disclose allergen information for the safety of their customers (in no particular order): San-J, Wan Ja Shan, Kikkoman. For a complete list of ingredients that I use, check out what is in my cupboard.
This recipe is peanut-free, tree nut free, dairy free, shellfish free, fish free, and egg free, as written. It also does not contain sesame, but I recommend checking the ingredient label of your teriyaki sauce.
- 2 trays boneless, skinless chicken thighs (approximately 12 pieces)
- ⅓ cup teriyaki sauce
- 1 scallion, thinly sliced (optional)
- 1 clove garlic, minced (optional)
- Use scissors to trim off the fat from the chicken thighs and place the thighs into a large bowl. Add sauce, scallion and garlic (if using) and marinate for 10-15 minutes.
- Check that the top rack in the oven is 4 inches from the broiler element and preheat the broiler on high for a few minutes.
- In the meantime, line a large baking sheet with foil for easy clean up.
- Place chicken pieces on the baking sheet and discard marinade.
- Spread the pieces out so that they lie flat and do not overlap.
- Broil for 6 minutes and then turn over each piece of chicken and broil for another 6-7 minutes.
- The chicken is ready when the meat looks caramelized (golden brown, with a few brown spots).
- Serve with rice and a favorite vegetable side dish.
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