Teriyaki Chicken is made using bone – in skinless chicken thighs that are braised in a Teriyaki sauce made with garlic, soya sauce, sugar and water.
I often buy my chicken thighs with the bone-in and skin on. It is very easy to remove the skin, by gently putting a finger or knife under the skin and it will pull away from the flesh. You can then just cut off the skin. This is more economical than buying it skinless. It also leaves some pockets of fat on the meat that cook off during the cooking, but help to keep the chicken moist.
Enjoy!
Teriyaki Chicken
Print recipe| Serves | 6 - 8 |
Ingredients
- 12 Large bone - in skinless chicken thighs
Teriyaki Sauce
- 1 Tbsp olive oil
- 2 Tsp water
- 1 garlic (grated or minced)
- 1/4 Tsp ground ginger
- 1/2 cup white sugar
- 1/2 cup low sodium soya sauce
Directions
| Teriyaki Sauce | |
| Mix oil, water, garlic, ginger, sugar and soya sauce. Stir to dissolve the sugar. | |
| Place chicken in a single layer in a shallow glass baking dish (do not crowd) and pour on the Teriyaki Sauce. Cover and let stand in the refrigerator 30 minutes or longer turning several times to marinate evenly. | |
| Bake meatiest side down, covered in a 350 deg F oven for 25 minutes. Turn the chicken over, drizzle with sauce in pan. Continue baking uncovered, until fork-tender, about 20 minutes. | |
| Serve the chicken and pass the Teriyaki Sauce. If the sauce is still a bit runny, add 1 tbsp of cornstarch to 1/4 cup of water and stir into the sauce. It will thicken nicely. | |