Thighsteaksinfruitymintsalsa Recipes

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INSTANT POT® TERIYAKI CHICKEN THIGHS



Instant Pot® Teriyaki Chicken Thighs image

This Instant Pot® recipe is perfect for a school night or whenever you need a quick dinner!

Provided by Diana71

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Tzatziki

Time 55m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
4 skinless, boneless chicken thighs
½ cup brown sugar
½ cup soy sauce
¼ cup honey
¼ cup apple cider vinegar
1 (1/2 inch) piece fresh ginger, grated
2 cloves garlic, minced
2 tablespoons cold water
1 tablespoon cornstarch

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in olive oil and warm until hot. Add chicken thighs and brown on both sides, 3 to 5 minutes per side.
  • Meanwhile, combine brown sugar, soy sauce, honey, apple cider vinegar, ginger, and garlic in a bowl for the marinade. Pour marinade over chicken thighs in the pot and bring to a simmer; cook for 2 minutes and scrape browned bits off bottom of pot. Turn off Saute mode. Close and lock the lid.
  • Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
  • Stir cold water and cornstarch together in a small bowl. Remove chicken thighs from Instant Pot® and transfer to a plate.
  • Select Saute function. Pour cornstarch mixture into the remaining sauce in the pot. Cook until sauce has thickened, 2 to 3 minutes. Turn off Saute mode. Pour some of the sauce over teriyaki thighs and serve.

Nutrition Facts : Calories 383.8 calories, Carbohydrate 40.3 g, Cholesterol 71.6 mg, Fat 15.3 g, Fiber 0.4 g, Protein 21.5 g, SaturatedFat 3.8 g, Sodium 1876 mg, Sugar 35.6 g

THAI CHICKEN THIGHS



Thai Chicken Thighs image

These chicken thighs marinate overnight in a Thai basil, cilantro-lime, and fish sauce blend before they're grilled.

Provided by Cooking44

Categories     World Cuisine Recipes     Asian     Thai

Time 8h30m

Yield 6

Number Of Ingredients 13

⅓ cup chopped fresh cilantro
⅓ cup chopped fresh Thai basil
¼ cup fish sauce
3 green onions, thinly sliced
3 tablespoons canola oil
2 tablespoons freshly squeezed lime juice
1 tablespoon grated lime zest
1 tablespoon dark brown sugar
2 teaspoons freshly grated ginger
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
2 pounds skinless, boneless chicken thighs
salt and ground black pepper to taste

Steps:

  • Combine cilantro, Thai basil, fish sauce, green onions, lime juice, lime zest, brown sugar, ginger, kosher salt, and 3/4 teaspoon pepper in a medium-sized bowl.
  • Combine chicken thighs and cilantro mixture in a gallon-sized zip-top bag. Marinate in the refrigerator 8 hours to overnight, turning occasionally.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Drain chicken thighs and discard marinade. Season with salt and pepper to taste.
  • Add chicken to the preheated grill and cook until no longer pink in the centers, 7 to 10 minutes per side. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). Serve immediately.

Nutrition Facts : Calories 285.7 calories, Carbohydrate 4.1 g, Cholesterol 93.4 mg, Fat 17.8 g, Fiber 0.5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1085.4 mg, Sugar 2.9 g

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