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Teriyaki Thighs

Teriyaki Thighs

I’ve missed teriyaki and decided to make my own to give my chicken a makeover!  Thighs are my favorite part of the chicken so this was a wonderful and easy main dish for dinner tonight.

1/3 cup coconut aminos
1/4 cup pure maple syrup
1/4 cup apple cider vinegar
1T sesame oil
1T Sherry
1/2 tsp crushed red pepper (flakes)
2 tsp freshly grated ginger
5 cloves of garlic, minced
4 lb pack of chicken thighs (about 5 thighs)
2T toasted sesame seeds

Mix together first eight ingredients.

Place chicken in a small dish, with the chicken crowded in.  Pour marinade over the chicken.  Cover and refrigerate for about and hour.  Flip chicken and let marinate in the fridge for another hour.

Pre-heat oven to 350 degrees.

Transfer chicken to a baking dish.  Spoon about a tsp of the marinade over each thigh.  Cook for 15 minutes.  Flip chicken and continue cooking until desired doneness.  I cooked mine for an additional 15 minutes.

Plate chicken and sprinkle with toasted sesame seeds.