Teriyaki Chicken Thighs, broiled

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Teriyaki Chicken Thighs, broiled
  1. Combine coconut aminos, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil in a 1-gallon resealable bag. Carefully squeeze the bag to mix the contents. Add chicken thighs and refrigerate for 3 hours.

  2. Place an oven rack near the top of the oven, so the chicken will be about 4 inches from the broiler element. Preheat the broiler.

  3. Line a jelly roll pan with aluminum foil. Remove chicken thighs from the marinade, allowing excess to drip into the bag, and reserve. Place chicken pieces in a single layer on the prepared pan.

  4. Broil for 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

  5. While chicken is under the broiler, pour the marinade into a 12-inch skillet and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Remove from heat.

  6. Combine cornstarch and water in a small bowl, stirring until any lumps disappear. Add to the skillet, bring to a boil over medium heat, and stir constantly until thickened. Add broiled chicken thighs to the skillet and cook for 2 to 3 minutes per side, until an internal temperature of 165 degrees F (74 degrees C) is reached.

  7. Serve with hot rice, and garnish with sliced green onions and sesame seeds.

Cook’s Note:

I used coconut aminos, which are lighter and sweeter than of soy sauce, but you can certainly use what you have.

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