Glazed chicken thighs with ginger teriyaki
Chicken thighs go glossy and sweet under a ginger-forward teriyaki glaze, ready in the time it takes to cook rice. The bottled sauce does the heavy lifting tonight, so you can rest while everything else browns.
About 1350 calories a serving, 107 g protein, 123 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
To buy
- 1.5 pounds [680g] bone-in chicken thighs
- 2 scallions
From your shelf
- 1 cup (240 ml) triple ginger teriyaki sauce
Staples
- 1 tablespoon oil
- to taste salt
- to taste pepper
- 1 cup rice
- Start 1 cup rice in salted water now so it cooks while you handle the chicken. While the rice comes to a boil, pat 1.5 pounds bone-in chicken thighs dry with paper towels, season all over with salt and pepper.
- Heat 1 tablespoon oil in a large skillet over medium-high heat until it shimmers. Set the chicken skin-side down in the pan and let it sear without moving for 8 minutes, until the skin turns deep golden, then turn each thigh once.
- Pour 1 cup triple ginger teriyaki sauce over the chicken and bring to a simmer. Lower the heat to medium and let it bubble gently for 10 to 12 minutes, turning the thighs once halfway through, until a meat thermometer reads 165 degrees F [74 degrees C] in the thickest part of the thigh and the sauce has thickened and glazed the skin.
- Slice 2 scallions on a bias and scatter over the chicken just before serving. Spoon the pan sauce over each thigh and serve over the rice.
Note Bone-in thighs stay juicy and take the glaze better than breast; swap in drumsticks if you prefer. Leftover glazed chicken keeps in the fridge for three days and reheats well on the stovetop. Serve with steamed bok choy or a sharp slaw to cut the sweetness of the glaze.
On the label
INGREDIENTS: WATER, SOY SAUCE (WATER, WHEAT, SOYBEANS, SALT, BREWING STARTER [ASPERGILLUS SOJAE]), SUGAR, APPLES, MIRIN (WATER, DEXTROSE, RICE, CORN SYRUP, SALT, BREWING STARTER [ASPERGILLUS ORYZAE]), DICED GINGER, VINEGAR, SALT, DRIED ONION, GINGER PUREE, XANTHAN GUM, GINGER POWDER, SPICE, CITRIC ACID.
Kikkoman, oriental, mexican & ethnic sauces, serving 15 ml, package 480 mL. Ingredients as printed on the label.
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Cooks as ginger, teriyaki sauce. Half of it left? Use up the ginger.