Chicken Thighs Teriyaki Marinated And Grilled Recipes

MARINATED GRILLED TERIYAKI CHICKEN

Steps:

• In a medium mixing bowl whisk together soy sauce, mirin, brown sugar, honey, rice vinegar, garlic, ginger and sesame oil. Ladle out 1/2 cup marinade (I like to leave most of the garlic and ginger bits in the bowl), and reserve the 1/2 cup in container in refrigerator.
• Place chicken in a gallon size resealable bag, pour remaining marinade over chicken. Seal bag while pressing out excess air, rub marinade over chicken (or marinate in a bowl).
• Transfer to refrigerator and let marinade 1 - 8 hours.
• Near the end of marinating preheat a grill over medium heat (about 375 degrees). Clean grill grates and brush lightly with oil.
• Grill chicken about 5 - 7 minutes per side (time will vary based on thickness and breasts will cook faster than thighs), until center registers 165 degrees.
• While chicken is grilling heat reserved 1/2 cup marinade mixed with 2 Tbsp water in a small saucepan. Bring to a simmer over medium-high heat, then reduce to low and let simmer about 2 - 3 minutes.
• Whisk together remaining 1 Tbsp water and the cornstarch in a small bowl until well combined, then whisk into sauce. Let cook about 30 seconds longer while stirring constantly. If needed you can season sauce with a little salt.
• Brush sauce over grilled teriyaki chicken. Serve warm garnished with green onions and sesame seeds if desired.

OVEN-BAKED TERIYAKI CHICKEN THIGHS

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.

CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)

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.

TERIYAKI CHICKEN THIGHS

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.

TERIYAKI CHICKEN THIGHS

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.

EASY GRILLED CHICKEN TERIYAKI

Steps:

• Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
• Preheat grill for high heat.
• Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.