Broiled Teriyaki Chicken Thighs: Quick, Easy, and Delicious!

Broiled teriyaki chicken thighs are a weeknight dinner dream. They’re incredibly flavorful, surprisingly quick to prepare, and require minimal cleanup. This recipe delivers juicy, tender chicken with a beautiful, caramelized teriyaki glaze. Forget takeout; you can have a restaurant-quality meal on the table in under 30 minutes!

## Why Broil Chicken Thighs?

Broiling is a fantastic cooking method for chicken thighs, especially when you’re short on time. Here’s why:

* **Speed:** Broiling cooks food quickly and evenly, thanks to the intense heat radiating from above.
* **Crispy Skin:** The high heat helps to render the fat in the chicken skin, resulting in a beautifully crispy texture. While the skin won’t get *as* crispy as pan-frying, it will still have a satisfying bite.
* **Easy Cleanup:** Using a broiler pan minimizes cleanup. Just line it with foil for even easier maintenance.
* **Flavor Infusion:** The intense heat sears the teriyaki sauce onto the chicken, creating a rich, flavorful glaze.

## Ingredients You’ll Need

This recipe uses readily available ingredients, most of which you probably already have in your pantry. Here’s a breakdown:

* **Chicken Thighs:** Boneless, skinless chicken thighs are the star of the show. They’re more forgiving than chicken breasts and stay juicy during broiling. You can use bone-in, skin-on thighs if you prefer, but you’ll need to adjust the cooking time accordingly (see notes below).
* **Soy Sauce:** Use low-sodium soy sauce to control the saltiness of the teriyaki sauce. Regular soy sauce will also work, but you may want to reduce the amount slightly.
* **Mirin:** Mirin is a sweet Japanese rice wine that adds depth and complexity to the teriyaki sauce. If you don’t have mirin, you can substitute it with a mixture of dry sherry and a pinch of sugar.
* **Sake (Optional):** Sake adds another layer of flavor to the sauce, but it’s not essential. If you don’t have sake, you can simply omit it.
* **Brown Sugar:** Brown sugar adds sweetness and helps to create a sticky, caramelized glaze. You can use light or dark brown sugar, depending on your preference.
* **Garlic:** Freshly minced garlic adds a pungent aroma and flavor to the sauce.
* **Ginger:** Freshly grated ginger adds a warm, spicy note to the sauce.
* **Sesame Oil:** Sesame oil adds a nutty aroma and flavor to the sauce. Use toasted sesame oil for the most intense flavor.
* **Cornstarch:** Cornstarch is used to thicken the teriyaki sauce, creating a glossy glaze. You can substitute it with arrowroot powder if you prefer.
* **Water:** Water is used to thin the teriyaki sauce and dissolve the cornstarch.
* **Green Onions (Optional):** Sliced green onions are used as a garnish, adding a pop of color and fresh flavor.
* **Sesame Seeds (Optional):** Sesame seeds add a nutty crunch and visual appeal.

## The Secret to Perfect Broiled Teriyaki Chicken Thighs

Here are a few tips to ensure your broiled teriyaki chicken thighs turn out perfectly every time:

* **Pound the Chicken Thighs:** Pound the chicken thighs to an even thickness. This will help them cook evenly and prevent them from drying out. Place the thighs between two sheets of plastic wrap or in a resealable bag before pounding.
* **Marinate the Chicken:** Marinating the chicken for at least 30 minutes allows the flavors to penetrate the meat, resulting in a more flavorful and tender dish. For the best results, marinate the chicken for several hours or even overnight.
* **Use a Broiler Pan:** A broiler pan allows the fat to drip away from the chicken, preventing it from steaming and ensuring crispy results. Line the top part of the broiler pan with foil for easy cleanup.
* **Position the Rack Correctly:** Position the oven rack about 6-8 inches from the broiler element. This will allow the chicken to cook quickly and evenly without burning.
* **Watch Carefully:** Broiling can be tricky, as the heat is intense. Keep a close eye on the chicken and adjust the cooking time as needed to prevent burning. If the chicken starts to brown too quickly, lower the oven rack or reduce the broiler setting to low.
* **Don’t Overcrowd the Pan:** Cook the chicken in a single layer to ensure even browning. If necessary, cook the chicken in batches.
* **Let the Chicken Rest:** After broiling, let the chicken rest for a few minutes before slicing and serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.

## Detailed Recipe: Broiled Teriyaki Chicken Thighs

**Yields:** 4 servings
**Prep time:** 15 minutes
**Marinating time:** 30 minutes (minimum), or longer for better flavor
**Cook time:** 12-15 minutes

**Ingredients:**

* 1.5 pounds boneless, skinless chicken thighs
* 1/4 cup low-sodium soy sauce
* 2 tablespoons mirin
* 1 tablespoon sake (optional)
* 2 tablespoons brown sugar
* 2 cloves garlic, minced
* 1 teaspoon ginger, freshly grated
* 1 teaspoon sesame oil
* 1 tablespoon cornstarch
* 2 tablespoons water
* Green onions, sliced (for garnish, optional)
* Sesame seeds (for garnish, optional)

**Equipment:**

* Broiler pan
* Aluminum foil
* Mixing bowl
* Whisk
* Measuring cups and spoons
* Plastic wrap or resealable bag
* Meat mallet (optional)

**Instructions:**

**Get Started:**

1. Preheat your broiler to high. Position the oven rack about 6-8 inches from the broiler element.
2. Line the top part of a broiler pan with aluminum foil for easy cleanup.

**Prepare the Chicken:**

1. Place the chicken thighs between two sheets of plastic wrap or in a resealable bag.
2. Use a meat mallet or rolling pin to pound the chicken thighs to an even thickness of about 1/2 inch. This will help them cook evenly.

**Make the Teriyaki Sauce:**

1. In a medium mixing bowl, whisk together the soy sauce, mirin, sake (if using), brown sugar, minced garlic, grated ginger, and sesame oil.
2. In a small bowl, whisk together the cornstarch and water until smooth.
3. Add the cornstarch slurry to the soy sauce mixture and whisk until well combined.

**Marinate the Chicken:**

1. Place the pounded chicken thighs in a resealable bag or a shallow dish.
2. Pour the teriyaki sauce over the chicken, making sure to coat each piece evenly.
3. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for at least 30 minutes, or up to overnight for the best flavor.

**Broil the Chicken:**

1. Remove the chicken from the marinade and discard the marinade.
2. Arrange the chicken thighs in a single layer on the prepared broiler pan, making sure they are not touching.
3. Place the broiler pan in the preheated broiler and broil for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
4. Keep a close eye on the chicken to prevent it from burning. If the chicken starts to brown too quickly, lower the oven rack or reduce the broiler setting to low.

**Rest and Serve:**

1. Once the chicken is cooked through, remove it from the broiler and let it rest for a few minutes before slicing.
2. Garnish with sliced green onions and sesame seeds, if desired.
3. Serve the broiled teriyaki chicken thighs hot with rice, noodles, or your favorite side dishes.

## Serving Suggestions

Broiled teriyaki chicken thighs are incredibly versatile and pair well with a variety of side dishes. Here are a few ideas:

* **Rice:** Steamed white rice, brown rice, or jasmine rice are classic accompaniments.
* **Noodles:** Udon noodles, soba noodles, or ramen noodles are a delicious alternative to rice.
* **Vegetables:** Steamed broccoli, green beans, asparagus, or bok choy are healthy and flavorful side dishes.
* **Salad:** A simple green salad or a Japanese-inspired cucumber salad provides a refreshing contrast to the rich teriyaki flavor.
* **Edamame:** Steamed edamame sprinkled with sea salt is a quick and easy appetizer or side dish.
* **Miso Soup:** A warm bowl of miso soup is a comforting and flavorful starter.

## Variations and Substitutions

* **Chicken Breasts:** While chicken thighs are recommended for their juiciness, you can also use chicken breasts. Be sure to pound the chicken breasts to an even thickness to prevent them from drying out. Reduce the broiling time accordingly.
* **Bone-in, Skin-on Thighs:** If using bone-in, skin-on chicken thighs, you’ll need to increase the broiling time. Broil the chicken for about 10-12 minutes per side, or until the internal temperature reaches 175°F (80°C) and the skin is crispy.
* **Honey Teriyaki:** Substitute the brown sugar with honey for a slightly different flavor profile.
* **Spicy Teriyaki:** Add a pinch of red pepper flakes or a dash of sriracha to the teriyaki sauce for a spicy kick.
* **Gluten-Free:** Use tamari instead of soy sauce to make this recipe gluten-free. Tamari is a gluten-free soy sauce alternative.
* **No Mirin/Sake:** If you do not have Mirin, use dry sherry and a pinch of sugar. If you do not have Sake, it can be omitted completely from the recipe.

## Make-Ahead Tips

* **Marinate the Chicken:** You can marinate the chicken for up to 24 hours in the refrigerator. The longer the chicken marinates, the more flavorful it will be.
* **Prepare the Sauce:** The teriyaki sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. Reheat the sauce before using.

## Storage and Reheating Instructions

* **Storage:** Store leftover broiled teriyaki chicken thighs in an airtight container in the refrigerator for up to 3 days.
* **Reheating:** Reheat the chicken in the microwave, oven, or skillet. To reheat in the microwave, place the chicken on a microwave-safe plate and heat for 1-2 minutes, or until heated through. To reheat in the oven, preheat the oven to 350°F (175°C) and bake the chicken for 10-15 minutes, or until heated through. To reheat in a skillet, heat a small amount of oil in a skillet over medium heat and cook the chicken for 3-5 minutes, or until heated through.

## Nutritional Information (Approximate)

* Calories: 350
* Protein: 35g
* Fat: 15g
* Carbohydrates: 15g
* Fiber: 1g
* Sugar: 12g

*Note: Nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.*

## Broiled Teriyaki Chicken Thighs: A Culinary Revelation

Broiled teriyaki chicken thighs represent more than just a recipe; they embody a culinary philosophy of simplicity, speed, and outstanding flavor. This dish is perfect for busy weeknights when time is of the essence, yet you refuse to compromise on quality and taste. The combination of juicy, tender chicken and a glossy, caramelized teriyaki glaze is simply irresistible.

The recipe is incredibly versatile, lending itself to countless variations and adaptations. Whether you prefer a classic teriyaki flavor, a hint of spice, or a touch of sweetness from honey, you can easily customize the recipe to suit your personal preferences. The addition of fresh garnishes like green onions and sesame seeds adds a touch of elegance and visual appeal, transforming a simple weeknight meal into a restaurant-worthy experience.

Furthermore, broiling offers a healthier alternative to frying or baking, as it allows the fat to drip away from the chicken, resulting in a leaner and more nutritious dish. The use of low-sodium soy sauce further enhances the health benefits, allowing you to enjoy the delicious teriyaki flavor without excessive sodium intake.

In conclusion, broiled teriyaki chicken thighs are a culinary revelation, offering a perfect balance of flavor, convenience, and health. Whether you’re a seasoned cook or a novice in the kitchen, this recipe is sure to become a staple in your repertoire. So, fire up your broiler and prepare to be amazed by the simplicity and deliciousness of this exceptional dish.

Enjoy!