Teriyaki Chicken Thighs

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.

Print Recipe

5 from 1 vote

Teriyaki Chicken Thighs

A delicious chicken dinner that is high in protein and flavor! Pairs incredibly well with rice and vegetables.

Prep Time30 mins

Cook Time40 mins

Total Time1 hr 10 mins

Course: Entree

Cuisine: Chicken

Servings: 4 people

Calories: 482kcal

Ingredients

• 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

Instructions

• 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!
  

Notes

Fat: 18 g  Carbs: 6.8 g  Sugar: 4.8 g  Protein: 67.1 g; WW SmartPoints: 10; Nutrition facts are based on using 1 1/2 tablespoons of coconut sugar and the optional sesame seeds.

Nutrition

Calories: 482kcal

Notes:

Adapted from Food Network