Broiled Teriyaki Chicken Thighs

Broiled Teriyaki Chicken Thighs

Course: dinner, lunch

Cuisine: Asian, Japanese

Keyword: Chicken, chicken teriyaki

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings:

Calories: 171kcal

Author: Sharon Wong

Cost: $20

Easy for a quick meal at home or on the go. Leftovers are a great foundation for other meals.

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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

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 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).*
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.
Serve with rice and a favorite vegetable side dish.

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.

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