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. They’re usually grilled and then basted with a glaze, but I want more flavor, less fat, faster prep, and maximize the efficiency of creating a healthy entree on the table quickly.
My Broiled Teriyaki Chicken Thighs are a such a great dish 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. My son 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.
If you like this recipe and have an Instant Pot, you can also make Chicken Teriyaki in the Instant Pot for your convenience. It’s a great alternative when you’re traveling or when you are cooking for a crowd and already have something in the oven.
Broiled Teriyaki Chicken Thighs
- 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)
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 (time varies, see recipe notes).*
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.
*The first time you make this dish watch the timing and flip them over when you see a little bit of browning. I had to replace my stove since I first published this recipe and with my new broiler, it takes 4-5 minutes on the first side and 4-5 minutes on the second side, 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.
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Will definitely try this this week! Where can I buy Mr Yoshidas sauce?
Hello Connie!! I buy Mr. Yoshida Sauce from Costco and go thru 2-3 bottles per year. If you want to try it out first, I think I’ve seen it at Safeway.
Thank you for the recipe! We made it yesterday and it was yum!
Yay, Connie for trying the recipe and I’m sooooo glad it turned out!
I love the vacuum seal idea for traveling! Never thought of that! Would love to see other recipes that work well using this idea. Thanks!
Sure thing, Linda! Anything that isn’t sauce dependent and can hold it’s shape can be vacuum sealed. This particular chicken recipe is also very versatile and I love using the leftovers to make other dishes.
Thank you for this recipe! Your instructions were so easy to follow. Glad you suggested trimming fat off the thighs. Made a big difference. Thank you for your blog and recipes.
Hi DeeDee! Awesome, I’m so happy to hear you enjoyed the recipe. Isn’t it super easy to use scissors to trim off the fat? If you have any leftovers, they’re greaet for Chinese Chicken Salad or fried rice. Have a great week! ~Sharon
Do you think this would also work on a grill?
Yes, it definitely would work on a grill. But I don’t do the BBQing at our house so I can’t give you a good estimate on how long it takes to grill.