Sticky Teriyaki Chicken Thighs

5-6
Servings
25m
Prep Time
45m
Cook Time
1h 10m
Ready In


"My favorite chicken recipe but I increase the sauce by half, example for a few ingredients: 1/2 cup sugar to 3/4 cup, 4 tablespoons vinegar to 6 tablespoons, water and cornstarch increased to 1 1/2 tablespoon, increase all other sauce ingredients except the garlic, I use 12 chicken thighs"

Original recipe yields 5-6 servings
OK
  • FOR SAUCE

Nutritional

  • Serving Size: 1 (378.6 g)
  • Calories 797.3
  • Total Fat - 52.9 g
  • Saturated Fat - 14.2 g
  • Cholesterol - 311.2 mg
  • Sodium - 1827.7 mg
  • Total Carbohydrate - 24.6 g
  • Dietary Fiber - 0.2 g
  • Sugars - 20.3 g
  • Protein - 53.3 g
  • Calcium - 32.8 mg
  • Iron - 2.3 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.2 mg

Step 1

In a small saucepan over low heat, combine the sauce ingredients, simmer, stirring until sauce thickens and bubbles.

FOR THE SKILLET COOKING


Step 2

Heat some oil in a large skillet over medium heat. Add thighs and brown on both sides. Pour the sauce over and cook for 40-45 minutes or until the chicken is cooked.

FOR THE OVEN COOKING


Step 3

Place the browned thighs in a very well greased 13x9 pan (I use a foil disposable pan so there is no clean-up). Pour the sauce over. Oven bake in a preheated 375 oven for 45 minutes or until the chicken is tender.

Step 4

Serve with cooked rice.

Tips & Variations


No special items needed.

Related

ImPat

I used 6 chicken thighs but they were so big, had total weight of 1.3K before cutting off excess skin and fat so used the whole recipe and it was oh so delicious so looking at making again with the DH in mind and quartering a whole chicken and making as per recipe as he only likes breast meat but as is was absolutely fantastic, thank you Pink3, made for Alphabet Soup tag game.

review by:
(14 Jan 2015)