Teriyaki Chicken Thighs
Description
A sweet and savory chicken thigh recipe, juice and tender and filled
with flavor. A great addition to your weekly meal plan rotation.
INGREDIENTS
- 2 • 2-3 chicken thighs (bone in skin on)
- • ½ tsp salt
- 1 • black pepper
- 1 • garlic powder
- 1 tablespoon • red pepper flakes
- • Pinch of fresh grated ginger
- 2 tablespoons • sugar
- 1 tablespoon • seasoning salt, or all-purpose seasoning
- 1/2 • 1/2cup 1 tbsp soy sauce (low sodium)
- 3 • cup Worcestershire sauce
- 1/3 cup • hoisin sauce
- 1/3 cup • water
- 1 • tbsp cornstarch
- 3 tablespoons • oil for browning chicken (I used canola)
- 1 tablespoon • olive to add to sauce
Instructions
Wash and clean chicken with water and white vinegar, trim excess fat, check for feathers on skin. Seasoned chicken with salt, black pepper, garlic powder and 1 tbsp soy sauce. Cover and marinade at lease an hour. Heat oil over medium high heat, brown chicken on both sides till you have a nice golden colour, which is about 4 to 5 minutes on each side. Will have to do in batched, In the meantime a bowl add all the remaining ingredients and mix with a whisk so the cornstarch will dissolve. Set chicken a side. In the same pan add the liquid, place chicken in, cover and cook slowly for about 45 minutes. Serve well with white rice and steam broccoli
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