Easy Teriyaki Chicken Thighs

These Teriyaki Chicken Thighs are so simple to make and are so delicious. I love serving these with a side of jasmine rice and some form of asian style veggies. It just makes for a simple and tasty meal. Now, we all love those slow baked meals that take hours but most times we do not have the time to make those. This is why I have a ton of recipes that I can just throw together and it can be on the table in as little time as possible. So let’s get started.

INGREDIENTS:

1/4 cup soy sauce ( your favorite brand will do just fine)
2 tbsp brown sugar
2 tbsp rice wine or mirin
2 tbsp vinegar
2 cloves of garlic – minced
1 tsp ginger – grated
2 lbs chicken thighs – bone in and skin on
2 tsp sesame seeds

DIRECTIONS:

1. In a ziploc bag or a container with a lid combine the soy sauce, brown sugar, rice wine, vinegar, garlic, ginger, and 1 tsp sesame seeds. Stir to combine and to melt the brown sugar. Add the chicken thighs and massage the marinade all over the chicken. Let out all of the air in the bag and zip closed. If using a container just attach the lid. Let marinate for 1 hour or up to over night. Let come to room temp for 30 minutes before cooking.
2. Preheat the oven to 400*. Place some parchment or a silpat onto a baking sheet. Place the chicken on the baking sheet pan. Bake for about 30 to 40 minutes. This time varies depending on your oven temp. The internal temp should read 165* if using a thermometer. When the chicken is completely cooked through remove from the oven and sprinkle over the remaining sesame seeds onto the chicken. Let stand 5 minutes before serving.

• if you want to use chicken breast or legs you can. Make sure the skin is on because this is what helps the marinade stick to the chicken and helps keep that teriyaki flavor.
• I have tried it with boneless skinless chicken before and the only thing that I have found that works with this is the crock pot. I add the chicken and marinade to the crock pot and turn on low for about 4 to 5 hours until the chicken is tender and cooked through. I shred the chicken and use it for things like salads, wraps or really tender pieces of chicken with rice and veggies.
• This marinade also works well with tofu. If you are vegan you can certainly use vegan friendly products in place of the non vegan products. It turns out just as good. You can use things like coconut aminos and tofu instead of soy sauce and chicken.