I like to use recipes I can start in the morning and finish when I get home with minimal prep required on either end. It’s one of my best skinny secrets because it helps me avoid eating out after a long day at work. I’ve already decided and committed in the morning. No decision-making required on an empty stomach and tired legs.
The teriyaki marinade for this crispy and flavorful chicken can be mixed and stored up to a week. In the morning, pop the chicken thighs into a Zip-lock bag and place in the refrigerator. When ready for dinner, drain the chicken and grill or broil the thighs for 6-8 minutes per side. As a finishing touch, I use black sesame seeds in addition to regular sesame seeds. If you don’t have or can’t obtain black sesame seeds, it won’t change the flavor to leave them out. (Hint: Places like Central Market and Whole Foods in my area sell them in the bulk spice aisle so you don’t have to buy very much.)
Black and White Sesame-Teriyaki Chicken Thighs
Ingredients:
1/3 cup low-sodium soy sauce
3 tablespoons firmly packed dark brown sugar
3 tablespoons dry sherry
3 tablespoons rice vinegar
3 garlic cloves, crushed with a garlic press or minced
1 1/2 teaspoons peeled and finely grated fresh ginger
1/4 teaspoon red pepper flakes (adjust to your spice tolerance)
8-10 boneless, skinless chicken thighs
Sesame seeds
Black sesame seeds
Chopped chives (optional)
Directions:
First: Whisk together first seven ingredients to make teriyaki marinade.
Second: Pour marinade into gallon zippered plastic bag or bowl along with chicken thighs. Allow to sit in the refrigerator a minimum of 30 minutes or all day if necessary.
Third: Preheat broiler. Drain teriyaki sauce into 2-quart glass batter bowl and reserve. Arrange chicken thighs “skin” side down on foil-covered cookie sheet. Place under broiler (or grill, if you prefer) until brown and crispy 6-8 minutes.
Fourth: Meanwhile, cook reserved teriyaki sauce in microwave 4-5 minutes. Sauce will boil and cook down a bit.
Fifth: When turning chicken thighs, brush marinade over the top and continue to broil another 6-8 minutes until chicken is almost cooked through.
Sixth: Sprinkle chicken with “white” sesame seeds and cook until seeds turn golden brown–about 1-2 minutes longer. Remove from oven and sprinkle with black sesame seeds before serving. Garnish with chopped chives if desired.
Adapted from The Food You Crave by Ellie Krieger
Here are more of my favorite chicken recipes:
Crunchy Almond Chicken
Chicken and Green Bean Stir Fry
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{ 8 comments… read them below or add one }
My husband and I do eat a lot of chicken. It is always nice to find different recipes for it and this one looks very appetizing. Just may have to print it. Thanks for that option by the way!
Looks so good can’t wait to try this recipe. Love your site!
Romaine,
This recipe could easily be one of my favorites. I just have to figure out how to pass this off as chicken breast or steak. I seem to have some very pickey eaters when it comes to chicken. I am sure when they taste this dish they will change their minds and beg for more. I can taste it now. Awesome job on the photos too.
I’ll eat anything with red pepper flakes – even better in a healthy dish like this. Aren’t ziplocs a staple in the kitchen? I reuse mine as much as I can but…. oh… this is a post about food. A beautiful presentation – and this dish is perfect for this time of year (raining…. so it’s ok to heat up the stove)!
I am sure this tastes as good as it looks. I am glad I stumbled on your Blog.
Interesting recipe. Would like to try it soon!
Just made these for dinner tonight–so yummy! Thanks for sharing the delicious recipe.
When I saw this recipe, after stumbling onto the bacon wrapped chicken things…
I started drooling.