Broiled Teriyaki Chicken Thighs
Ingredients
- 3 pounds chicken thighs, boneless, skinless 10-12 pieces, 2 trays
- 1/3 cup teriyaki sauce
- 1 scallion thinly sliced (optional)
- 1 clove garlic minced (optional)
Instructions
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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.
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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.
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In the meantime, line a large baking sheet with foil for easy clean up.
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Place chicken pieces on the baking sheet and discard marinade.
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Spread the pieces out so that they lie flat and do not overlap.
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Broil for 4-5 minutes until the chicken starts to brown. Then turn over each piece of chicken and broil for another 4-5 minutes (time varies, see recipe notes).*
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The chicken is ready when both sides look caramelized (golden brown, with a few brown spots), remove and transfer to a serving platter with the sauce in the baking pan.
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Serve with rice and a favorite vegetable side dish.
Recipe Notes
*The first time you make this dish watch the timing and flip them over when you see a little bit of browning. My original recipe took 6-7 minutes to brown on each side and since then I've had to replace my stove which takes considerably less time (noted) and it takes 4-5 minutes on the first side (usually 5 minutes) and 4-5 minutes on the second side (usually 4 minutes), depending on the chicken thigh size and how long they have been out of the refrigerator.
If you have an Instant Pot or pressure cooker, I have adapted this recipe for the Instant Pot in a new recipe.