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
A delicious chicken dinner that is high in protein and flavor! Pairs incredibly well with rice and vegetables.
- 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!
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.
Adapted from Food Network