Description
Tender, juicy chicken thighs glazed with a rich, savory-sweet non-alcoholic teriyaki-style sauce. This easy celebration of Japanese cuisine delivers a caramelized, umami-packed finish perfect for any occasion. Bring bold flavor to your table with minimal effort.
Ingredients
4 boneless, skinless chicken thighs (about 1.5 lbs/680g)
5 tablespoons soy sauce (preferably low-sodium)
2 tablespoons mirin substitute (apple cider vinegar or non-alcoholic sweet rice cooking wine)
1 tablespoon sake substitute (water or non-alcoholic rice wine)
1 tablespoon brown sugar
1 clove garlic, minced
1 teaspoon fresh ginger, grated
Pinch of white pepper (optional)
Instructions
Whisk soy sauce, mirin substitute, sake substitute, brown sugar, garlic, ginger, and pepper in a bowl until sugar dissolves
Add chicken thighs to the marinade and stir to coat evenly
Refrigerate for at least 1 hour (up to 4 hours for deeper flavor)
Preheat oven to 400°F (200°C) or heat a grill/pan to medium-high
Transfer chicken to oven/grill/pan and cook for 35-45 minutes, turning occasionally, until thighs are golden and reach 165°F (74°C) internal temperature
Baste occasionally with remaining marinade during cooking
Notes
For non-alcoholic mirin, mix 1 tbsp apple cider vinegar + 1 tsp brown sugar + 3 tbsp water
Add honey or maple syrup if extra sweetness is desired
Chicken thighs are ideal for their juiciness and ability to absorb marinade
Use a meat thermometer to avoid overcooking
Nutrition
- Serving Size: 2 chicken thighs
- Calories: 310
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 120mg