Skillet Teriyaki Chicken Thigh Recipe

Skillet Teriyaki Chicken Easy Peasy Meals

WEBApr 30, 2020 · Instructions. Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness. Season …

1. Place chicken between pieces of plastic wrap, and use a meat mallet to pound chicken until even thickness
2. Season with salt and pepper on both sides.
3. Put olive oil in a large skillet, and turn on to medium heat.
4. Cook for 5-7 minutes on each side over medium heat until browned and cooked through. Transfer to a plate and cover to keep warm.

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Easy Teriyaki Chicken Thighs The Foodie Physician

WEBMar 22, 2015 · Step 1 - Combine soy sauce, mirin, sake, honey and ginger together in a small bowl. Step 2 - Heat oil in a large skillet or frying pan …

Rating: 4.9/5(7)
1. Heat the soy sauce, mirin, sake, honey and ginger together in a small saucepan. Bring to a boil then reduce to a simmer. Simmer 7-8 minutes until sauce is thickened. Remove the ginger. Set the sauce aside.
2. Season the chicken with salt and pepper. Heat the oil in a large skillet over medium high heat. When the oil is hot, add the chicken, presentation side down. Sear the chicken without moving it, until browned, 4-5 minutes. Flip the chicken over and cover the pan. Cook another 7-8 minutes.
3. Uncover the pan, turn the heat up to high and pour the sauce over the chicken. As the sauce cooks, it will thicken even more and turn glossy. Turn the chicken often, coating it with the sauce. Continue cooking until most of the liquid has evaporated and the sauce forms a thick glaze on the chicken.
4. Let the chicken rest for a few minutes, then slice it and spoon any extra sauce on top. Garnish with scallions and sesame seeds, if desired. Serve with rice.

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Garlic Teriyaki Chicken Thighs Cafe Delites

WEBSep 27, 2020 · Instructions. Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar …

Rating: 5/5(1)
1. Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves.
2. Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it.
3. Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone.
4. Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).**See Notes.

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