Grilled Sesame Teriyaki Chicken Thighs
Sneak Preview: These Sesame Teriyaki Chicken Thighs are easy to whip up with a simple teriyaki sauce. Ingredients include boneless, skinless chicken thighs, soy sauce, rice vinegar, dry sherry, garlic, and ginger.
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While dining with some friends recently, they expressed how much they enjoyed serving this grilled teriyaki chicken recipe to their dinner guests. Curiosity got the best of me, and it turns out they found the recipe on my website years ago.
Hearing this inspired me to spruce things up and take new pictures. I hope you will savor the company-worthy flavors of this incredible dish.
Ingredients and Substitutions
- SOY SAUCE: If you prefer low-sodium soy sauce, I recommend tamari or coconut aminos as a substitute. Tamari is wheat-and gluten-free; coconut aminos are a good choice for people with many food sensitivities. Use a 1:1 ratio for either of these. For more choices, see this article.
- DARK BROWN SUGAR: You can use light brown sugar instead of dark brown sugar, but you’ll give up some flavor and the darker color that characterizes teriyaki sauce glaze.
- DRY SHERRY: Dry sherry adds complexity to the chicken. For a substitute, check out this post.
- RICE VINEGAR: Rice vinegar is essential to good teriyaki. Hangry Hanna recommends apple cider vinegar as a substitute.
- GARLIC CLOVES: Fresh garlic is my first choice. Jarred garlic is my second choice.
- FRESH GINGER: Fresh ginger differs from the powdered ginger in your spice drawer. It’s not too expensive, and you can freeze it whole.
- DRIED RED PEPPER FLAKES: Red pepper flakes or crushed red pepper (same thing) pack a punch. If you don’t have any, substitute cayenne pepper.
- CHICKEN THIGHS: I use boneless and skinless chicken thighs because they are juicy and readily soak up the marinade. Use bone-in thighs if you prefer, but you might want to remove the skin. Or, substitute chicken breasts for thighs, but slice them in half horizontally and pound them slightly thinner so they will cook quickly.
- SESAME SEEDS: These are strictly for garnish. If you need a substitute, try “Everything but the Bagel” seasoning, sold under several different brand names. Black sesame seeds look dramatic and taste the same if you can find them.
- CHIVES, SCALLIONS, OR PARSLEY for garnish: This is more for looks than taste. Suit yourself.
📌Kitchen Secrets📌
- Over the past 2-3 years, sesame seeds(paid link) have become increasingly scarce at my go-to grocery store. However, I picked up a valuable tip thanks to a helpful employee at my favorite supermarket.
- Look in the Asian Food aisle. Sure enough, I found sesame seeds packaged in cellophane bags rather than the usual glass or plastic bottles.
- If you don’t use sesame seeds often, Bob’s Red Mill recommends storing them in a sealed container in the refrigerator to keep them fresh twice as long.
- Simply put a small piece in a plastic bag to freeze fresh ginger. When needed, grate it directly from frozen using a micrograter without peeling.
How to Make Sesame Teriyaki Chicken Marinade
How To Grill Chicken Thighs
When you’re ready to grill the marinated chicken, preheat your grill to medium-high heat (400-425˚F.)
Microwave it in a microwave-safe container for 5 minutes on HIGH. This will kill any bacteria and thicken it so you can baste the chicken as it cooks.
I recommend this digital thermometer or this one if you don’t have one. If you buy a good one, I predict you’ll find excuses to use it every day you cook.
FAQs About Teriyaki Chicken Thighs
Yes. In general, heat your air fryer to 400˚F. Reduce the heat by 25 degrees when you start to bake.
To use a broiler, place the chicken on a foil-covered baking sheet. Place the chicken under the broiler until brown and crispy for 6-8 minutes. Turn the chicken, coat the pieces with teriyaki sauce, and broil for another 6-8 minutes until almost cooked. Sprinkle with seeds and allow the chicken to brown a minute or two longer before removing it from the oven.
My friends told me they always serve this recipe with baked potatoes on the side. Sounds yummy! Brown or white rice is a traditional accompaniment for this Asian dish. A mildly flavored rice side dish like this colorful Hominy Rice is a favorite in my family. Homemade dinner rolls like these Tangzhong dinner rolls will take any dinner menu to the next level.
Yes. Double-wrap and keep in the freezer for 2-3 months.
Eat cooked chicken within 3-4 days.
Parting Thoughts: If you are like me and have only one or two people at your table, you might think this recipe makes too much. However, leftover teriyaki chicken has many uses.
Try leftover chicken in this fried rice recipe, a chicken teriyaki pizza, or an Oriental salad with thin slices of teriyaki chicken. Add shredded carrots, fresh basil, and cilantro, along with plenty of romaine lettuce. Top it with sweet and sour dressing, peanut dressing, or this low-cal yogurt balsamic dressing with soy sauce.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Grilled Sesame Teriyaki Chicken Thighs
Video
Ingredients
- ⅓ cup (77 g) soy sauce
- 3 tablespoons (36 g) dark brown sugar firmly packed
- 3 tablespoons (45 g) dry sherry
- 3 tablespoons (48 g) rice vinegar
- 3 garlic cloves crushed or minced
- 1½ teaspoons fresh ginger finely grated
- ¼ teaspoons red pepper flakes
- 8 4-oz. (227 g) boneless, skinless chicken thighs
- 1-2 tablespoons sesame seeds toasting is optional
Instructions
Marinade
- Whisk together in a medium bowl: ⅓ cup (77 g) soy sauce, 3 tablespoons (36 g) dark brown sugar, 3 tablespoons (45 g) dry sherry, 3 tablespoons (48 g) rice vinegar, 3 garlic cloves, 1½ teaspoons fresh ginger, and ¼ teaspoons red pepper flakes.
- Pour the marinade into a gallon-size plastic zippered bag or large bowl with the 8 4-oz. (227 g) boneless, skinless chicken thighs. Allow the chicken to marinate in the refrigerator at least 1 hour or as long as all day.
Cooking Chicken Thighs
- Preheat your grill to 400-425˚F (200-220˚C). Drain the teriyaki sauce from the chicken into a microwave-safe 4-cup measuring cup.
- Cook the reserved teriyaki sauce in a microwave for 4-5 minutes. The sauce will boil and cook down a bit.
- Arrange the chicken thighs on a hot grill with the smooth side down. Cook until the bottom browns, about 6-8 minutes. Turn the chicken thighs, brush the marinade over the top, and grill for another 6-8 minutes. The chicken is done when it reaches an internal temperature of 170˚F (77˚C).
- Sprinkle the thighs with 1-2 tablespoons sesame seeds and remove from the grill. Garnish with chopped parsley, green onions, or chives, if desired.
Notes
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- Over the past 2-3 years, sesame seeds have become increasingly scarce at my go-to grocery store. However, thanks to a helpful employee at my favorite supermarket, I learned a valuable tip. If your preferred store has a dedicated section for Asian foods, explore that aisle. To my surprise, I found sesame seeds there, although they were packaged in cellophane bags rather than the usual convenient bottles. No problem.
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- For those who don’t use sesame seeds very often, here’s a useful tip from Bob’s Red Mill: storing them in the refrigerator can extend their freshness for twice as long. To maintain their quality, keeping them in a sealed container is recommended.
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- Fresh ginger is easy to freeze. Drop a piece into a zippered plastic bag and store in the freezer. The next time a recipe calls for ginger, there is no reason to let it thaw. Use a micrograter on one cut end to grate it finely– no need to peel.
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.