Garlic Teriyaki Chicken Thighs

skillet dish chicken thighs area unit roast right the stove without having associate oven! Higher than any store bought dish, this direction may be a family favourite!

Garlic Teriyaki ChickenThighs

No additional Japanese takeout on behalf of me thanks I’ve got a simple frying pan dish Chicken Thighs recipe!

Glossy, juicy and tender chicken thighs aren't simply coated in a very superbly thick dish sauce. The means we tend to cook this chicken guarantees dish sauce being roast all through the chicken! Um, am i able to simply say one word: flavour. Flavour. Adding garlic during this direction takes this dish direction to an entire new world of flavour.

Garlic Teriyaki ChickenThighs

A super straightforward and simple, no fail direction, right up there with this straightforward Chicken dish fry, and this dish Glazed Salmon. the sole pre-cooking factor you’re getting to do is produce the sauce. Then you’re getting to sear your chicken thighs with none marinading time, till simply roast through; and so pour in your sauce. Well, I did say straightforward.

After the sauce has thickened and is coating your chicken thighs, you’re getting to garnish with onion slices, simply because. You’re getting to eat along with your hand / fingers, as a result of knives and forks area unit severely overrated once consumption juicy, dish chicken thighs. AmIRight?

Garlic Teriyaki ChickenThighs

  • 4 cloves garlic , smashed with the back of your knife
  • 1/4 cup soy sauce
  • 2 tablespoons sugar
  • 1 tablespoon oil
  • 3 tablespoons mirin
  • 3 tablespoons sake
  • 5 chicken thighs (about 19 ounces | 550 grams, skin off, bone in or out)
  • 2 large green onions (Australian shallots), sliced, to serve

  1. Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves.
  2. Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it.
  3. Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone.
  4. Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).**See Notes.
  5. Pour in the sauce and shake the pan around to evenly distribute the sauce. Cover pan with a lid and cook for a further minute.
  6. Uncover and continue to cook until the teriyaki sauce thickens and reduces down (about 5-6 minutes). Coat each thigh in the sauce. Top with green onion (or shallot) slices. Serve immediately over steamed rice or vegetables.

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