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teriyaki sesame seed chicken thighs

(4 ratings)
Mstwinkie avatar
Recipe by
Carol White
@Mstwinkie
Fort Lauderdale, FL

Cooking from the Pantry to table - There's nothing more satisfying than planning your own menu, shopping for fresh ingredients and preparing of daily meals. I plan my meals on the weekends and I start with Sunday dinner fixing enough to have left over's for lunch the next day. You will love this simple recipe for Teriyaki Chicken Thighs. You will need to do a little prepping the night or day before. Take your boneless chicken thighs out of the freezer and let thaw, then prepare your marinade. Next day you are ready to create this wonderful dish. Enjoy!

►
(4 ratings)
yield 6 - 8
prep time 2 Hr 15 Min
cook time 40 Min
method Bake

Ingredients For teriyaki sesame seed chicken thighs

  • LET'S MAKE THE MARINADE
  • 1 Tbsp
    smoked or regular sesame seed oil
  • 2 Tbsp
    soy sauce, low soduim
  • 2 Tbsp
    agave nectar or (brown sugar can be used)
  • 2 Tbsp
    rice wine vinegar
  • 2 clove
    garlic, minced
  • 1 Tbsp
    cornstarch
  • 1/2 c
    water
  • SKINLESS CHICKEN THIGHS
  • 8
    boneless skinless chicken thighs
  • 1 Tbsp
    mrs dash herb & garlic seasoning
  • 1/2 c
    scallions diced for garnish
  • 2 Tbsp
    sesame seeds for garinish
  • TERIYAKI SAUCE OR YOU CAN BUY IT
  • 2 Tbsp
    honey or agave nectar
  • 2 Tbsp
    soy sauce, low sodium
  • 2 Tbsp
    rice wine vinegar
  • 2 Tbsp
    cooking sherry
  • 1 Tbsp
    minced ginger
  • 1/2 c
    hoisin sauce

How To Make teriyaki sesame seed chicken thighs

  • 1
    Rinse chicken thighs and remove visible fat. In a large Ziploc bag, combine sesame seed oil, soy sauce, Agave Nectar, rice wine vinegar, garlic, cornstarch and water. Then add chicken thighs. Marinade overnight or 2 hours or so before cooking.
  • 2
    Preheat oven 400° degrees, remove chicken thighs from marinade and place them on baking sheet lined with aluminum foil. Bake for 25 - 30 minutes until golden brown. Then remove from oven and let rest for about 5 - 10 minutes.
  • 3
    While thighs are cooking, to make teriyaki sauce, in a small sauce pan add honey, soy sauce, vinegar, sherry, ginger and Hoisin sauce and let simmer for about 3 - 5 minutes over medium heat until the sauce becomes glossy and caramelized. Remove from heat and set a side.
  • 4
    After thighs have rested, slice in strips and place in serving dish and pour Teriyaki sauce over sliced thighs, garnish with scallions and sesame seeds. Serve with white or brown rice.
  • 5
    My Pantry Tip One thing I do when my shopping is complete on the weekends. I prep all of my fresh herbs for my meals. Example - I will wash my scallions and let them air dry on a paper towel. Once they are dried, I diced them and put them in a plastic container lined with paper towel to absorbed moisture and place them on my refrigerator door. The will keep for about a week.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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