Real Recipes From Real Home Cooks ®

cast iron teriyaki chicken thighs

Recipe by
barbara lentz
beulah, MI

Nice juicy chicken.

yield 2 -4
prep time 10 Min
cook time 25 Min
method Stove Top

Ingredients For cast iron teriyaki chicken thighs

  • 4
    bone in chicken thighs
  • salt and pepper
  • 1 Tbsp
    vegetable oil
  • 1/2 c
    soy sauce
  • 3/4 c
    brown sugar
  • 2 Tbsp
  • 4 clove
    garlic minced
  • 1 tsp
    grated ginger
  • 1/2 tsp
  • 2
    scallions sliced

How To Make cast iron teriyaki chicken thighs

  • 1
    Place a cast iron pan in oven. Set oven to 500 degrees. Season the chicken with salt and pepper Once the oven gets to 500 degrees remove the cast iron pan and place over medium heat. Be careful keep a hot pad or thick towel on the handle. Add the oil to the pan and as soon as it starts smoking Place the chicken skin side down. Place another heavy pan on top of the chicken to weigh the chicken down. Cook until the skin is crispy and browned. About 15 to 20 minutes. Check after 10 minutes so as not to burn.
  • 2
    Once the skin is crispy remove the weighted pan and turn the chicken over. While cooking on the other side. Mix the soy sauce, brown sugar, mirin, garlic, ginger and cornstarch. Pour over the chicken. Let cook until the chicken is nice and glazed and the sauce is thickened.
  • 3
    Remove chicken from the pan and garnish with scallions

Categories & Tags for Cast Iron Teriyaki Chicken Thighs: