Homemade Teriyaki Chicken Thighs

🧂 Ingredients

• 6 Chicken Thighs
• 1/2 cup Low Sodium Soy Sauce
• 1/4 cup Brown Sugar

  packed
• 1 tbsp Liquid Honey
• 3 tbsp Mirin
• 2 tbsp Apple Juice
• 1 teaspoon Sesame Oil
• 1 teaspoon fresh Ginger

  grated
• 1 clove Garlic

  minced
• 2 tbsp Olive Oil
• 1 tbsp Cornstarch
• 1/4 cup cold Water
• 1 tbsp Sesame Seeds

  for garnish
• 2 Green onions

  for garnish

Instructions

• 1 Combine soy sauce, brown sugar, honey, Miran, apple juice, sesame oil, ginger,
  and garlic in a saucepan. Heat until sugar dissolves (about 5 minutes).
• 2 Pour the sauce into a dish with the chicken. Cover and refrigerate allowing it
  to marinate for a minimum of 30 minutes (preferably 2-4 hours).
• 3 Once the chicken is finished marinating remove it and pat dry with a paper
  towel.
• 4 Heat olive oil in a large skillet. Add the chicken thighs and sear on both
  sides. (about 2 minutes per side) Remove and place in a single layer in an
  oven-proof baking dish.
• 5 Whisk the cold water and cornstarch together until fully mixed with no lumps
  present.
• 6 Pour the marinade into a saucepan and heat until boiling. Gradually whisk in the
  cornstarch slurry. Reduce the heat to medium and simmer until the sauce
  thickens. Whisk continually.
• 7 Pour over the chicken.
• 8 Place in the oven and bake uncovered at 375º F for 20-25 minutes or until
  chicken reaches an internal temperature of 165º F.
• 9 Garnish with thinly sliced green onion and sesame seeds.

Nutrition Info