Skillet Teriyaki Chicken Thigh Food

SKILLET TERIYAKI CHICKEN THIGH RECIPE

Steps:

• In a small bowl, add the brown sugar, soy sauce, vinegar, garlic, and pepper. Whisk to combine.
• Place the chicken in a large sealable plastic food storage bag. Pour the sauce into the bag with the chicken. Seal the bag. Gently massage and roll the chicken around in the bag to get it evenly coated in sauce.
• Place the bag on a plate in the refrigerator for a minimum of 30 minutes or up to two hours to marinate.
• Use tongs to transfer the chicken from the bag to a large nonstick skillet. Discard the remaining marinade.
• Cover the skillet and place it over medium heat. Cook for eight minutes.
• Remove the cover. Flip the chicken over. Cook for an additional five minutes, until it reaches an internal temperature of 165˚ Farhenheit.
• The excess teriyaki sauce will form a thick glaze in the bottom of the skillet. Push the chicken around in the pan so that it gets evenly coated in the glaze, flipping the chicken over as necessary.

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.

SKILLET TERIYAKI CHICKEN RECIPE - (4.3/5)

Steps:

• Over medium heat, combine sauce pan, mix soy sauce, honey, rice vinegar, garlic and ginger. Stir for 1 minute. After 1 minute, stir in sesame oil. Dissolve cornstarch in water and add to sauce mixture bring to a boil for 1 minute. In a large frying pan, skillet, wok, or similar, heat olive oil and add chicken. Begin cooking chicken and stir in 1/4 sauce mixture, as chicken cooks continue adding small amounts of sauce until chicken is cooked. Reduce sauce to syrup-like consistency. Serve with rice.

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.

ONE-SKILLET CRISPY CHICKEN THIGHS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix butter, shallot, parsley, garlic, salt, and pepper together in a small microwave-safe bowl. Microwave until melted, about 1 minute. Add soy sauce, wine, and sugar; mix well.
• Pat chicken completely dry. Season both sides with salt and pepper. Heat olive oil in a large oven-safe skillet until shimmering. Arrange thighs skin-side down in the skillet. Brown in batches until crispy enough to release from the pan, 5 to 7 minutes. Drain excess fat.
• Spoon some of the butter mixture onto the skinless side of the thighs. Flip over and pour the rest of the mixture around the thighs, avoiding the skins. Add chicken stock slowly until about 3/4 of the way up the thighs. Scrape up browned bits into the sauce.
• Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear, 40 to 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

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.

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.

TERIYAKI CHICKEN AND BROWN RICE SKILLET DINNER

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 7 min. or until no longer pink, adding garlic for the last minute.
• Add vegetables, water and teriyaki sauce; stir. Bring to boil.
• Stir in rice; cover. Simmer on medium-low heat 35 to 40 min. or until rice is tender. Sprinkle with nuts.

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 CHICKEN TERIYAKI SKILLET

Steps:

• Heat oil in large skillet on medium heat. Add chicken and onions; cook and stir 4 min. or until chicken is done.
• Add water, teriyaki sauce, carrots and peppers; stir. Bring to boil, stirring occasionally.
• Stir in rice; cover. Remove from heat. Let stand 5 min. Fluff with fork.