Flame Broiler Chicken Teriyaki Recipes
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.
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 20.2 g, Cholesterol 70.1 mg, Fat 9.1 g, Fiber 0.2 g, Protein 20.3 g, SaturatedFat 2.4 g, Sodium 696 mg, Sugar 1.2 g
FLAME BROILER CHICKEN TERIYAKI RECIPE
Provided by jgprechtl
Number Of Ingredients 11
Steps:
- Mix first 6 ingredients in saucepan and begin heating. Mix cornstarch and cold water in a cup and dissolve. Add to sauce in pan and heat to desired thickness. Add water to thin if too thick. Serve over chicken on bed of brown rice and top w/ lots of green onions.
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- In a large bowl, whisk together soy sauce, Mirin, granulated sugar, rice vinegar and cayenne pepper. Add the chicken and toss to coat. Cover the bowl with plastic wrap and transfer it to the refrigerator to marinate for at least an hour, preferably four (see notes for a short cut). If you don’t have time to marinade see note below.
- Remove marinated chicken and place chicken pieces at least half-an-inch apart on a baking sheet. Pour the marinade from the bowl into sauce pan and set aside.
- Turn oven to broil on low. Move the oven rack so it is approximately 8 inches from the heating element. Transfer the baking sheet to the oven and broil for 2 minutes. Remove from oven and flip each piece of chicken and broil for 2 minutes. Repeat twice more, for a total cook time of 8 minutes. Parts of the chicken and sauce will char. This is normal because of the sugar in the sauce.
- In the meantime, to finish the teriyaki sauce, stir together the cornstarch and 2 tablespoons of cold water and then add it to the sauce pan with the marinade. Place the sauce pan over medium heat and bring to a boil. Lower heat and let simmer for 5 minutes. Beyond the 5 minutes, the longer it simmers the thicker the sauce will become. If it becomes thicker than you prefer, thin it with 1 tablespoon of water at a time until preferred consistency is achieved.
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