Juicy Teriyaki Chicken Thighs – A delicious chicken dinner that is high in protein and flavor! Pairs incredibly well with rice and vegetables.
Winner, winner, chicken dinner!
I was never a ‘joiner’ in school. At 15 and 16, I was more focused on working a job than any school sport or activity.
It took me more than a few tries to land something, as I don’t think many places get jazzed about hiring a kid with no experience.
My aspirations of waitressing and fashion consulting (AKA, working at Contempo Casuals) were quickly dashed by skeptical managers. As luck would have it though, I had a good friend who had just landed a job as a kid’s party host.
She helped me not only get the same job, but also, find my footing there among the staff. I met some great people, and it will always be a place I remember!
Because I was still in school, I only worked weekends, usually the late shift from 4-10pm.
Each shift provided me with a 30-minute break, that I would use to eat lunch or dinner, and one of my favorite places to go was a little dive called Teriyaki Kitchen.
I would order, you guessed it, a teriyaki chicken bowl. Back when I ate for taste more than any other reason, I ordered the dish with white rice, no veggies to be found!
A far cry from how I am today, but I still love teriyaki chicken!
I’ve been struggling with a way to make it healthier, as most recipes have a ton of added sugar.
I like this recipe, not only for its simplicity, but because I lowered the sweetener to a manageable level, making me feel good about eating it and feeding it to my kids.
With a side of warm rice and some steamed broccoli, this becomes a very comforting meal worthy of repeating often.
Teriyaki Chicken Thighs
- 2 lbs chicken thighs boneless, skinless
- 1/4 cup soy sauce or tamari
- 2 Tbsp water
- 2 Tbsp rice vinegar
- 1 1/2-2 Tbsp coconut sugar use two tablespoons if you like it sweeter
- 2 garlic cloves minced
- 1 1/2 tsp fresh ginger grated
- 1/4 tsp red pepper flakes
- 1/2 tsp arrowroot
- 1 Tbsp sesame seeds optional
- Mix everything (except for the arrowroot and sesame seeds) in a resealable freezer bag. Make sure the marinade coats all the chicken by squishing it around a bit.
- Marinate for at least 30 minutes in the refrigerator. It can stay in the fridge overnight, if desired.
- Preheat the oven to 350 degrees.
- Line a baking sheet with aluminum foil and place a steel baking rack atop of the foil.
- Arrange the chicken pieces skin side down.
- Bake for 30 minutes.
- While the chicken is baking add the remaining marinade to a small saucepan.
- Whisk in the arrowroot, and begin to heat the mixture.
- Bring the marinade to a simmer and stir until thickened (1-2 minutes).
- Once the chicken has baked for 30 minutes, remove it, and increase the oven heat to broil.
- Spoon half of the thickened marinade atop the chicken (reserve half as you will be flipping the chicken over!).
- Broil for five minutes.
- Flip the chicken over and distribute the remaining marinade atop the chicken.
- Sprinkle with the sesame seeds, if using.
- Broil another five minutes.
- Remove the pan, slice, and serve!
Adapted from Food Network