Sesame Teriyaki Chicken Thighs Recipes

TERIYAKI CHICKEN WITH SESAME NOODLES

Steps:

• Add the chicken thighs to a large resealable freezer bag.
• In a medium bowl or large mason jar, combine the soy, sugar, honey, rice wine vinegar, vegetable oil, Asian chili sauce, lime juice, ginger, sesame oil, hot chili oil, pepper, scallion whites and garlic. Whisk or shake until the sugar has completely dissolved.
• Add a third of the marinade to the bag with the chicken and toss to completely cover. Marinate for at least 2 hours and up to overnight. Refrigerate the remaining marinade in a jar, covered, until ready to cook.
• Cook the soba noodles according to the package instructions. Rinse until cool, then set aside in a bowl.
• Heat a grill pan or cast-iron pan over medium heat.
• Remove the chicken from the marinade. (Discard any used marinade left in the freezer bag.) Cook the chicken, turning, until cooked through, 2 to 3 minutes a side. Remove to a cutting board and slice into strips.
• Add the reserved jarred marinade to a medium pot over medium-high heat. Bring to a boil and remove from the heat. Pour half of the marinade over the noodles in the bowl and toss until completely coated and warmed through. Add the sliced peppers and toss.
• Pile the noodles onto a platter, arrange the sliced chicken on top and garnish with the reserved scallion greens, cilantro and toasted sesame seeds. Serve the remaining hot marinade in a pitcher on the side.
• To make ahead: This makes a great kit meal. Put the chicken in a large resealable freezer bag. Make the marinade and pour one-third over the chicken, seal the bag and coat. Save the remaining marinade in a mason jar and seal. Put the cooled rinsed noodles in a resealable freezer bag. Put the sliced peppers in a resealable freezer bag. Put the sesame seeds and scallions in tiny disposable containers with lids. Put the cilantro in a small resealable freezer bag. Put everything on a sheet pan and store in the fridge. When you are ready to cook, follow the instructions above.

SESAME-TERIYAKI CHICKEN THIGHS

Steps:

• Make the sauce: combine all sauce ingredients in a small bowl, stir until the sugar dissolves.
• Pour 1/2 cup sauce (save remaining sauce for another use) in a zip-lock plastic bag; add in the chicken; seal bag and marinate chicken in the refrigerator for at least 30 minutes and up to 4 hours.
• Preheat the broiler; remove chicken from marinade and arrange it on a broiler pan, skin side down (if the chicken still had skin).
• Discard marinade.
• Broil the chicken until brown and crispy, 8-10 minutes, then turn the pieces over and broil until almost cooked through, about 8 minutes longer.
• Sprinkle the chicken with the sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1-2 minutes longer.

TERIYAKI CHICKEN THIGHS

Steps:

• Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
• Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.

OVEN-BAKED TERIYAKI CHICKEN THIGHS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place a saucepan over medium-high heat. Add pineapple juice, soy sauce, water, rice vinegar, cornstarch, ginger, and garlic; stir to combine. Bring to a boil and stir well. Reduce heat to medium and cook, stirring often, until sauce is reduced, about 5 minutes.
• Place chicken thighs in an oven-safe casserole dish. Pour 1/2 of the teriyaki sauce over the chicken thighs.
• Bake in the preheated oven for 30 minutes, basting thighs every 10 minutes with the remaining sauce. Garnish with sesame seeds.

SESAME TERIYAKI CHICKEN

Steps:

• In a large bowl, combine the first nine ingredients. Pour 3/4 cup marinade into each of three large resealable plastic bags. Add eight chicken breasts to each bag; seal bags and turn to coat. Refrigerate for 6 hours or overnight, turning once. , Discard marinade. Transfer to two greased 15x10x1-in. baking pans. Bake, uncovered, at 350° for 10-13 minutes on each side or until chicken juices run clear., To grill, cook, uncovered, over medium heat for 5-7 minutes on each side or until chicken juices run clear. Sprinkle with sesame seeds before serving.

SESAME CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a deep, oven-safe dish with aluminum foil.
• Mix chicken broth, soy sauce, vegetable oil, sesame oil, and garlic together in a small bowl.
• Place chicken in the prepared dish. Pour sauce over chicken and turn until fully coated.
• Bake in the preheated oven for 40 minutes. Sprinkle 1 teaspoon sesame seeds over chicken, and continue to bake until no longer pink at the bone and the juices run clear, about 10 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle remaining sesame seeds over chicken before serving.

TERIYAKI CHICKEN THIGHS

Steps:

• Place chicken in a 4- or 5-qt. slow cooker. In a small bowl, mix sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender., Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Serve with chicken and, if desired, rice.

TERIYAKI SESAME CHICKEN SKEWERS

Steps:

• Soak bamboo skewers in water for 1 hour to keep them from burning during cooking.
• Mix all marinade ingredients together in a container large enough to hold all of the chicken.
• Cut chicken into 1/2-inch strips and submerge them in the marinade, cover, and refrigerate for at least 1 hour.
• Preheat oven to 375°.
• Thread 1 chicken strip on each skewer towards end of the stick, and line up on a sheet pan.
• Place in oven and bake for about 30 minutes, or until fully cooked through.
• Sprinkle with sesame seeds before serving.

TERIYAKI SESAME CHICKEN RECIPE - (4.2/5)

Steps:

• In a large zip-top bag, combine the vinegar, soy sauce, water, sesame oil, sugar or honey, garlic, and ginger. Add the chicken and marinate in the refrigerator for 8 hours or overnight, flipping a few times. Remove the chicken and set aside. In a medium saucepan over medium-high heat, bring the marinade to a boil. Reduce the heat to low and cook until reduced slightly, about 15 minutes. Meanwhile, in a dry skillet over medium heat, toast the sesame seeds, shaking the skillet occasionally until they become browned and fragrant, about 3 minutes. Coat a large skillet or cast iron grill pan with cooking spray and set it over high heat. Add the chicken and cook until the meat is no longer pink, about 10 minutes. Baste the chicken with the reduced marinade. Cook for another 3 minutes. Remove from the heat. Garnish with the chopped scallions and toasted sesame seeds, season with pepper, and serve.