Sensational Microwaved Teriyaki Chicken Thighs Food

TERIYAKI CHICKEN THIGHS

Steps:

• Remove the skin from the thighs; trim away and discard any large pieces of fat.
• Heat the oil in a large skillet over high heat (a cast-iron skillet is ideal).
• When hot, add the chicken in a single layer (in batches if necessary), without crowding, smooth side (formerly the skin side) down.
• Cook 3-4 minutes on each side or until deep golden brown on both sides.
• As they brown, transfer thighs to the slow cooker.
• Pour off any fat from the skillet.
• Add in the sake, mirin, soy sauce, and brown sugar to the skillet; bring to a boil, and cook, scraping up any browned bits stuck to the pan.
• Pour over chicken; cover and cook on HIGH 4 ½ to 5 hours or until the chicken is cooked through and beginning to brown.
• Use a spoon or turkey baster to pour some of the sauce over the chicken.
• Leave the lid off and cook 1 hour on HIGH, until the chicken has browned and the sauce has reduced by about half.
• Place the chicken on a platter and pour the sauce remaining in the cooker over it.

EASY MICROWAVE TERIYAKI CHICKEN

Steps:

• 1. Prick the chicken skin with a fork. Combine soy sauce, sake and sugar, stir until the sugar dissolves. Put the chicken and the sauce in a Ziploc bag. Marinade for 1 hour or more.
• 2. Place 4 or more disposable chopsticks on the oven proof dish, place the marinated.
• chicken on top.
• 3. Put oven seat on to cover the chicken, heat in a microwave oven for about 10 minutes. Lightly toast under the broiler for crispier result, if desired. Stand 2 minutes before serve. Check my blog for more tips with photo!

SENSATIONAL MICROWAVED TERIYAKI CHICKEN THIGHS.

Steps:

• Mix soya sauce, chilis, cornstarch and white wine in a glass/pyrex microwave safe bowl.Make sure there are no more cornstarch lumps.
• Place washed chicken thighs in bowl and toss with sauce.
• Cover bowl with saran wrap and place in microwave on high for 6 minutes.
• Carefully remove bowl from microwave and carefully remove saran wrap. Baste chicken with sauce, then recover and microwave again for 4-6 minutes, depending on strength of microwave.

TERIYAKI-PINEAPPLE CHICKEN THIGHS

Steps:

• Preheat your oven to 450 degrees Fahrenheit.
• Rinse and dry the chicken, then season and place into a roasting pan with a rack in the bottom.
• Pour pineapple juice in the roaster and cover tightly with foil.
• Place roaster in the oven and cook for 30 minutes.
• Chop the parsley.
• In a small sauce pan, stir all of the sauce ingredients together over medium heat.
• Bring to a boil and stir, letting the sauce boil for maybe five minutes stirring frequently. Turn the heat down to low and let simmer until slightly thick.
• Check chicken for doneness with a meat thermometer.
• Turn your broiler on "high" and let the chicken skin get slightly crispy. Once browned, remove the roaster but leave the broiler on.
• Brush sauce generously on the chicken. Return pan to oven.
• Broil glazed chicken until the sauce appears sticky ad is slightly bubbly.
• Remove the roaster from the oven. Serve with desired sides.

MICROWAVE BARBECUED CHICKEN THIGHS

Steps:

• To make the BBQ Sauce.
• In a medium microwave safe bowl add everything except the chicken.
• Cook, covered on 100% power 8-10 minutes, until vegetables are tender, stirring twice:cover and set aside.
• Cooking the chicken.
• In a 12x8-inch microwave-safe baking dish, place chicken in a single layer with the thicker pieces on the ends.
• Cook covered, on 100% power for 10 minutes, rearranging once.
• Discard drippings.
• Spoon BBQ sauce over the chicken pieces.
• Cook on 100% power 6-8 minutes, until chicken juices run clear, rearranging once.

AWESOME 48 HOUR MARINATED TERIYAKI CHICKEN (NORM'S TERIYAKI)

Steps:

• In a large bowl, mix soy sauce, water, and sugar until sugar dissolves.
• Add green onions, ginger, and garlic to bowl.
• Add chicken pieces.
• Cover and marinate 48 hours.
• Grill chicken on low 9 minutes each side or until cooked all the way through. (Make sure to grill on low or, if broiling, broil away from the heat. The high sugar content of the marinade will cause the chicken to burn if it is cooked at too high a temperature).

SESAME-TERIYAKI CHICKEN THIGHS

Steps:

• Make the sauce: combine all sauce ingredients in a small bowl, stir until the sugar dissolves.
• Pour 1/2 cup sauce (save remaining sauce for another use) in a zip-lock plastic bag; add in the chicken; seal bag and marinate chicken in the refrigerator for at least 30 minutes and up to 4 hours.
• Preheat the broiler; remove chicken from marinade and arrange it on a broiler pan, skin side down (if the chicken still had skin).
• Discard marinade.
• Broil the chicken until brown and crispy, 8-10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer.
• Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1-2 minutes longer.

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.