While many people reflexively opt for a chicken breast when presented with chicken-ish options, I prefer the dark meat. It’s richer and more flavorful. Also, the thigh of a chicken doesn’t dry out during cooking the same way the breast does.
This is my way of saying you can substitute whatever type of chicken you have handy: breasts, legs, thighs, wings, or even tenders. It’s merely a matter of adjusting the cooking time to reflect the part you are using.
Finally, I like to pan roast my chicken, but this will work fine as an oven dish. Just cook the meat at 375 degrees for 35 minutes or until done.
If you have extra teriyaki sauce (or decide to make extra because it’s so tasty), you can store it in the refrigerator for up to a month.
Chicken Thighs with Teriyaki Sauce
By Published: May 5, 2013
- Yield: 4 - 6 Servings
- Prep: 5 mins
- Cook: 30 mins
- Ready In: 35 mins
Homemade gluten-free teriyaki sauce is quick to make, and adds fantastic flavor to chicken. If you prefer another cut of chicken or boneless pieces, modify this recipe accordingly.
Ingredients
- 8 bone-in chicken thighs
- Salt and pepper for seasoning
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons butter
- 2 tablespoons gluten-free soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons mirin
- 2 tablespoons sake
Instructions
- Pat the chicken thighs dry, trim any extra skin and fat, and generously salt and pepper on both sides.
- Heat the oil and butter together in a large skillet. You want to get your fats very hot so the chicken skin doesn’t stick to the pan. Once the oil and butter are hot, carefully add the chicken, skin-side down. Don’t crowd the pan (if necessary, work in batches, and keep the thighs warm in a 250 degree oven).
- At about the 10 minute mark, flip the chicken, and cook for another 15 minutes. Test for doneness. The meat should be at 165 degrees. If necessary, flip the chicken or two more times, ending with the skin side up.
- Make the teriyaki sauce. While the chicken is cooking, mix the soy sauce, brown sugar, mirin, and sake into a small saucepan. Heat to boiling. Reduce heat and simmer until the mix is reduced by about half and slightly thickened.
- A few minutes before the chicken is finished cooking, brush the teriyaki sauce over the skin. I usually do two or three coatings — I’m not sure it adds that much more flavor, but the color sure is pretty when the meal is done.
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