Make your own teriyaki sauce and marinate these chicken thighs before they go under the broiler. The marinade safely boils to become the base for a tasty glaze as the thighs broil. Serve with sides of fluffy steamed rice and some sauteed zucchini or snow peas for a delicious, quick dinner.


Recipe Summary test

10 mins
20 mins
3 hrs
3 hrs 30 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.

  • Place an oven rack near the top of the oven, so the chicken will be about 4 inches from the broiler element. Preheat the broiler.

  • Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.

  • Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

  • While chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.

  • Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened. Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side, until an internal temperature of 165 degrees F (74 degrees C) is reached.

  • Serve with hot rice, and garnish with sliced green onions and sesame seeds.

Cook's Note:

I used coconut aminos, which are lighter and sweeter than of soy sauce, but you can certainly use what you have.

Nutrition Facts

257 calories; protein 20.3g; carbohydrates 20.2g; fat 9.1g; cholesterol 70.1mg; sodium 696mg. Full Nutrition