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Teriyaki Chicken Thighs

Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Cuisine: ,
Courses:
Difficulty: Intermediate
Cooking Temp: 74  C
Servings: 6
Estimated Cost: $  12.05
Calories: 300
Best Season: Suitable throughout the year
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 lbs. • 2-3 chicken thighs (bone in skin on)
  • • ½ tsp salt
  • 1 tbsp. • black pepper
  • 1 tbsp. • garlic powder
  • 1 tbsp • red pepper flakes
  • • Pinch of fresh grated ginger
  • 2 tbsp • sugar
  • 1 tbsp • seasoning salt, or all-purpose seasoning
  • 1/2 plus • 1/2cup 1 tbsp soy sauce (low sodium)
  • 3 tbsp. • cup Worcestershire sauce
  • 1/3 cup • hoisin sauce
  • 1/3 cup • water
  • 1 ½ • tbsp cornstarch
  • 3 tbsp • oil for browning chicken (I used canola)
  • 1 tbsp • olive to add to sauce
Instructions
  1. 1
    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
Keywords: chicken recipe, chicken thigh, teriyaki chicken,
Read it online: https://cookingwithdebbiedoyle.com/recipe-type/teriyaki-chicken-thighs/