TERIYAKI GLAZED CHICKEN THIGHS

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Teriyaki Glazed Chicken Thighs are tender and flavorful! A quick homemade teriyaki marinade infuses the chicken with fantastic flavor before baking, and while the chicken cooks, the sauce is reduced to a deep mahogany color and brushed liberally on the chicken thighs before serving.

Prep Time30

Cook Time40

Total Time1 10

Course: Asian Main Course, chicken thighs, main course - chicken

Cuisine: Asian Inspired

Servings: servings

Calories: 358kcal

Author: Renee Goerger

Equipment

Ingredients

3 pounds chicken thighs boneless and skinless
½ cup low sodium teriyaki sauce
2 tablespoons low sodium soy sauce
4 tablespoons brown sugar
⅔ cup pineapple juice
2 tablespoons fresh lime juice
1 teaspoon ground ginger
3 cloves garlic minced
2 tablespoons sesame seeds
Fresh cilantro for garnish optional

US Customary - Metric

Instructions

Place the chicken thighs in a gallon-sized zip-top plastic bag.
In a medium-size bowl, combine the teriyaki sauce, soy sauce, brown sugar, pineapple juice, lime juice, ginger, garlic, and sesame seeds.
Pour the sauce into the bag with the chicken, making sure to coat all the chicken. Allow the chicken to marinate for 30 minutes, turning the bag over at least once during that time.
Meanwhile, preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
After 30 minutes, use tongs to remove the chicken from the marinade and add it to a greased 13" x 9" baking dish, leaving the marinade in the bag.
Bake the chicken for approximately 35-40 minutes, or until the juices run clear and the thighs have reached an internal temperature of 175-degrees Fahrenheit on an instant read thermometer.
While the chicken bakes, empty the marinade from the bag into a saucepan and bring it to a boil over medium/high heat on the stovetop, stirring occasionally, to reduce by half, which will take approximately 10-15 minutes.
Once the chicken is fully cooked, brush the thickened glaze liberally over each thigh, and garnish with fresh lime and chopped cilantro if desired before serving.

Notes

One serving = two chicken thighs

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Cooked chicken thighs may be frozen. Store in an airtight freezer container or bag and freeze for up to 4 months. Thaw overnight in the refrigerator and reheat (covered) in a 350-degree oven until hot.

Nutrition