OVEN-BAKED TERIYAKI CHICKEN THIGHS
Dinner will be done quick with this lovely recipe which uses a homemade teriyaki sauce.
Provided by thedailygourmet
Categories World Cuisine Recipes Asian
Time 50m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 184 calories, Carbohydrate 5.6 g, Cholesterol 70 mg, Fat 8.3 g, Fiber 0.2 g, Protein 20.4 g, SaturatedFat 2.2 g, Sodium 773.9 mg, Sugar 2.5 g
TERIYAKI CHICKEN THIGHS
Taken from an iVillage message board member who said they got it from Healthy Appetite with Ellie Krieger show. Prep time included marinating time.
Provided by Sam 3
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 231.4, Fat 6.4, SaturatedFat 1.6, Cholesterol 125.6, Sodium 487.6, Carbohydrate 6.7, Fiber 0.2, Sugar 4.8, Protein 30.6
TERIYAKI CHICKEN THIGHS
Provided by Ellie Krieger
Categories main-dish
Time 1h28m
Yield 6 pieces; 1 piece per serving
Number Of Ingredients 9
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.
CHICKEN THIGHS TERIYAKI (MARINATED AND GRILLED)
Make and share this Chicken Thighs Teriyaki (Marinated and Grilled) recipe from Food.com.
Provided by Oolala
Categories Japanese
Time 2h55m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- For the marinade, in a resealable plastic bag, combine the soy sauce, orange juice, ginger, garlic and red pepper.
- Remove skin from chicken, if desired. Add chicken to the marinade and refrigerate 2-24 hours, turning occasionally.
- Preheat grill to medium.
- Remove chicken from marinade and grill, covered, for 50-55 minutes or until tender and no longer pink (180 degrees F.) turning once.
Nutrition Facts : Calories 493.3, Fat 34.7, SaturatedFat 10, Cholesterol 191, Sodium 704.3, Carbohydrate 2.5, Fiber 0.2, Sugar 0.9, Protein 40.2
TERIYAKI CHICKEN THIGHS
This slow cooker teriyaki chicken recipe always goes over big with my family. The chicken thighs turn out just right, every time. -Gigi Miller, Stoughton, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 4h15m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 342 calories, Fat 12g fat (3g saturated fat), Cholesterol 113mg cholesterol, Sodium 958mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 33g protein.
EASY TERIYAKI CHICKEN
Try this easy, sticky Asian-style teriyaki chicken for a speedy weeknight supper - it takes just 20 minutes to make! Serve it with sticky rice and steamed greens
Provided by Esther Clark
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- Heat the oil in a non-stick pan over a medium heat. Add the chicken and fry for 7 mins, or until golden. Add the garlic and ginger and fry for 2 mins. Stir in the honey, soy sauce, vinegar and 100ml water. Bring to the boil and cook for 2 - 5 mins over a medium heat until the chicken is sticky and coated in a thick sauce.
- Scatter over the spring onions and sesame seeds, then serve the chicken with the rice and steamed veg.
Nutrition Facts : Calories 243 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 1.23 milligram of sodium
BAKED TERIYAKI CHICKEN
A much requested chicken recipe! Easy to double for a large group. Delicious!
Provided by Anonymous
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.
- Preheat oven to 425 degrees F (220 degrees C).
- Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
- Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Nutrition Facts : Calories 271.9 calories, Carbohydrate 19.9 g, Cholesterol 85.2 mg, Fat 9.8 g, Fiber 0.2 g, Protein 24.7 g, SaturatedFat 2.7 g, Sodium 1282.3 mg, Sugar 17.1 g
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