21min 4 ppl
Chicken Teriyaki
21 minutes
4 people
Easy≤30 min & ≤6 steps
21 min · 6 steps
Easy: ≤30 min and ≤6 steps
420 kcalper person
Protein 32g
Carbs 20g
Fats 22g
About this dish
Chicken thighs seared skin-side down until deeply crisp, then finished in a sticky teriyaki glaze that lacquers every surface. A weeknight staple done properly.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Meat
Before you start
Ready-made is fine, or make your own.
- Teriyaki Sauce150 mlstart 13 minutes aheadMake your own
Ingredients
Fresh Produce
- Spring onionssliced1
Meat & Poultry
- Chicken Thighsskin-on, boneless600 g
Spices & Seasonings
- Sesame seeds5 g
Oils & Condiments
- Ready-made teriyaki sauce150 ml
- Vegetable Oil10 ml
Utensils
- Large frying pan
- Meat thermometer
Method
1
Pat the chicken thighs dry and season lightly with salt.
Approx. 3 minutes
2
Heat the vegetable oil in a large frying pan over medium heat and lay the chicken in skin-side down.
Approx. 2 minutes
3
Cook for 6 minutes without moving, until the skin is deeply golden and crisp.
Approx. 6 minutes
4
Turn the chicken over and cook for a further 5 minutes, checking the thickest part reaches 74°C with a meat thermometer.
Approx. 5 minutes
5
Pour in the teriyaki sauce and simmer for 3 minutes, turning the chicken to coat, until glossy and sticky.
Approx. 3 minutes
6
Rest for 2 minutes, then slice and scatter with sesame seeds and sliced spring onion to serve.
Approx. 2 minutes
