Teriyaki Glazed Chicken Thighs

Glazed Sweet Teriyaki Chicken Thighs Recipe by Ash's In The Kitchen

This Teriyaki sauce also goes great on pork, game meat and beef! I make a lot of it and store it in my fridge for up to 2 months.

Teriyaki Glazed Chicken Thighs

  • 2 lbs Chicken Thigh; bone-in skin-on
  • 1 1/2 cups Soy Sauce
  • 2 cups Chicken Broth
  • 1 Tablespoon Fish Sauce
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Chile Paste
  • 1 cup Brown Sugar
  • 3 cloves Garlic; minced
  • 1 Tablespoon Fresh Ginger; grated
  • 1 teaspoon Lemongrass; grated
  • 1 teaspoon Mustard Powder
  • 1 Tablespoon Sesame Seeds
  • 3 Tablespoons Cornstarch
  • 1/4 cup cold water

  1. In a large bowl, whisk all the soy sauce, broth, fish sauce and brown sugar together and pour half of the mixture into a ziplock bag with the chicken. Marinate in the fridge at least 1 hour, but preferably overnight
  2. Heat a saucepan over medium heat and add the sesame oil. Once hot add the Lemongrass, Garlic and Ginger; sautéing very briefly until fragrant before adding in the Chile Paste, spices and Sesame Seeds.
  3. Pour in the set aside soy sauce mixture and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
  4. In small bowl, combine the cornstarch and cold water; whisking thoroughly. Pour the slurry into the saucepan and stir until thickened.
  5. Preheat grill to medium-high heat and once hot add chicken to grate. Grill for 13-15 minutes (basting once after 10 minutes) or until the internal temperature reaches 165°F.
  6. Remove the chicken from the grill and tent with foil; resting for 5 minutes.
  7. Serve with Fried Rice, Chow Mein or vegetable stir fry. Enjoy!

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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