Teriyaki Broiled Chicken Thighs

Follow our step-by-step guide on how to make Teriyaki Broiled Chicken Thighs.

1. Step 1

   In a large resealable bag, combine coconut aminos, rice wine vinegar, brown sugar, grated ginger, minced garlic, and sesame oil. Squeeze the bag to mix the ingredients well.

2. Step 2

   Add the chicken thighs to the bag, ensuring they are well coated in the marinade. Seal the bag and refrigerate for at least 3 hours, or overnight for best results.

3. Step 3

   Position an oven rack near the top of the oven, about 4 inches from the broiler element. Preheat the broiler to high.

4. Step 4

   Line a jelly roll pan with aluminum foil for easy cleanup. Remove the chicken thighs from the marinade, allowing any excess marinade to drip back into the bag. Arrange the chicken in a single layer on the prepared pan.

5. Step 5

   Broil the chicken for 6 to 7 minutes on each side, or until the internal temperature reaches at least 160°F (71°C).

6. Step 6

   While the chicken is broiling, pour the reserved marinade into a skillet and bring it to a boil over medium heat. Reduce the heat and let it simmer for 5 minutes.

7. Step 7

   In a small bowl, mix the cornstarch and water until smooth. Add this mixture to the skillet and bring to a boil, stirring constantly until the sauce thickens.

8. Step 8

   Once the chicken is done broiling, add it to the skillet with the thickened sauce. Cook for an additional 2 to 3 minutes per side, ensuring the chicken reaches an internal temperature of 165°F (74°C).

9. Step 9

   Serve the chicken hot over cooked rice, garnished with sliced green onions and sesame seeds if desired.