Broiled Teriyaki Chicken Thighs

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.

Prep Time:
10 mins
Cook Time:
20 mins
Additional Time:
3 hrs
Total Time:
3 hrs 30 mins
12 servings


  • 1 cup coconut aminos

  • 2 tablespoons rice wine vinegar

  • 1 tablespoon brown sugar, or more to taste

  • 2 teaspoons grated ginger

  • 2 teaspoons minced garlic

  • 2 teaspoons sesame oil

  • 3 pounds boneless, skinless chicken thighs

  • 1 tablespoon cornstarch

  • 2 teaspoons water

  • 3 cups cooked rice

  • 1 sliced green onions (Optional)

  • 1 teaspoon sesame seeds (Optional)


  1. 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.

  2. 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.

  3. 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.

  4. 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).

  5. 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.

  6. 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.

  7. 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 (per serving)

257 Calories
9g Fat
20g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 257
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 12%
Cholesterol 70mg 23%
Sodium 696mg 30%
Total Carbohydrate 20g 7%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 20g
Vitamin C 0mg 2%
Calcium 18mg 1%
Iron 2mg 8%
Potassium 199mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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