Baked Teriyaki Glazed Chicken Thighs

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

As promised, I’m posting my Teriyaki Chicken Recipe! The 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.

Baked Teriyaki Glazed Chicken Thighs

• 1 C Soy Sauce
• 2 C Chicken Broth
• 1 Tbsp Fish Sauce
• 1 Tbsp Sesame Oil
• 1 tsp Chile Paste
• 2/3 C Brown Sugar
• 2 Garlic Cloves; mashed to paste
• 1 Tbsp Fresh Ginger; mashed to paste
• 1 Tsp Lemongrass; mashed to paste
• 1 tsp Mustard Powder
• 1 Tbsp Sesame Seeds

• 3 lbs Chicken Thighs; bone-in & skin-on

• 3 Tbsp Cornstarch
• 1/4 C cold water

1. In bowl, pour whisk all of the Teriyaki ingredients together and pour half of the mixture into a ziplock bag with chicken. Marinate in fridge overnight.

2. Heat saucepan over medium heat and add in Sesame Oil. Once hot add in mashed Lemongrass, Garlic and Ginger; sauteing briefly before adding in Chile Paste, spices and Sesame Seeds.

2. Pour in Soy Sauce and broth, bringing to a boil. Reduce heat and simmer for 5 minutes.

3. In small bowl, combine cornstarch and cold water, whisking thoroughly. Pour into saucepan and stir until thickened.

4. Glaze meat of choice or use it in Stir Fries or over Sushi!

Spicy Thai Peanut Fried Rice
Fresh Vietnamese Spring Rolls
Spicy Fried Rice

Published by ashsinthekitchen

Home cook, gardener and lover of life!

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