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Teriyaki chicken bowl with rice and scallions.
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Teriyaki Chicken Thighs

A delicious chicken dinner that is high in protein and flavor! Pairs incredibly well with rice and vegetables.
Course Entree
Cuisine Chicken
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4 people
Calories 482kcal

Ingredients

  • 2 lbs chicken thighs boneless, skinless
  • ¼ 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 ½ tsp fresh ginger grated
  • ¼ tsp red pepper flakes
  • ½ 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

Adapted from Food Network
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