Try this Teriyaki Chicken Thighs recipe, or contribute your own.
- Carbohydrate 106.764050298444 g
- Cholesterol 952.543977 mg
- Fat 194.976266110558 g
- Fiber 31.5905000946912 g
- Protein 248.330180895693 g
- Saturated Fat 52.8110333771678 g
- Serving Size 1 1 recipe (3185g)
- Sodium 985.795503350516 mg
- Sugar 75.1735502037531 g
- Trans Fat 13.7000870979951 g
- Calories 3099 calories
Step-by-step
- Rinse and pat dry chicken thighs.
- Add remaining ingredients in a medium size bowl. Mix together until sugar dissolves.
- Place chicken in freezer bag and add teriyaki marinade. Soak chicken overnight in marinade. Turn and mix chicken in marinade several times throughout.
- Bake in shallow pan at 325 degrees for 1 hour, or until cooked through.
- Ten to fifteen minutes before chicken is cooked, pour remaining marinade over chicken.
- Top with green onions or Chinese parsley.
Pouring reserved marinade over the meat ten to fifteen minutes before baking finishes requires precise oven watching to prevent the high sugar content from burning. Smart preparation stretches expensive poultry budgets by maximizing flavor penetration during an overnight soak. Proper technique keeps dinner costs low while delivering reliable results.
- Crush fresh ginger with the flat side of a chef knife rather than mincing it to extract maximum aromatic compounds without fibrous bits in the sauce.
- Bake poultry at 325 degrees Fahrenheit in a shallow metal pan so juices evaporate rather than steam the skin.
- Refrigerate cooked portions within two hours in an airtight container for up to four days.
- Freeze raw meat directly in the marinade for up to three months to let the sodium break down tough connective tissue during thawing.
- Substitute dry sherry at a one-to-one ratio if mirin is unavailable in the pantry.
Thigh meat tolerates longer cooking times than breast meat because higher fat content prevents dry textures. Storing leftover portions properly ensures safe consumption later in the week.
