Sticky Teriyaki Chicken Thighs
Recipe: #10360
August 21, 2013
Categories: Chicken, Game/Sports Day, Sunday Dinner, Oven Bake Gluten-Free, High Protein, No Eggs, Non-Dairy, Bone-in Pieces, Kosher Meat, Chicken Dinner, more
"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 is 5-6 servings
Ingredients
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- FOR SAUCE
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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 by Step Method
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
No special items needed.
1 Reviews
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