This is my favorite Asian style dish! it’s sweet, tangy and a hit with the kids! I usually serve it with steamed or fried rice and egg rolls. Homemade teriyaki sauce is far superior to anything you can get off the store shelves.
Teriyaki Glazed Chicken Thighs
2 lbs Chicken Thigh; bone-in skin-on
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Sauce:
1 ½ 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
¼ cup cold water
- 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.
- 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.
- Pour in the set aside soy sauce mixture and bring to a boil. Reduce the heat to low and simmer for 15 minutes.
- In small bowl, combine the cornstarch and cold water; whisking thoroughly. Pour the slurry into the saucepan and stir until thickened.
- 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.
- Remove the chicken from the grill and tent with foil; resting for 5 minutes.
- Serve with Fried Rice, Chow Mein or vegetable stir fry. Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 
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