Cassie’s Ruminations

Teriyaki Glazed Chicken Thighs

Last night, I baked up some chicken thighs in a bit of soy sauce then brushed them with my teriyaki sauce for the last 10 minutes or so of cooking to get a nice glaze. I served these with some steamed broccoli, steamed jasmine rice, and stir fried savoy cabbage.

Teriyaki Glazed Chicken Thighs
Serves 4

4 large chicken thighs with skin and bone (about 2 lbs)
1/2 cup soy sauce
1 recipe teriyaki sauce (below)

Preheat oven to 425 degrees F.

Place chicken thighs in a baking pan and pour soy sauce over the top. Bake for 45 minutes – 1 hour, or until the chicken thighs are almost cooked through (internal temperature of 160 degrees F). While the chicken is cooking, make the teriyaki sauce (below). Brush the nearly cooked chicken thighs with teriyaki sauce generously and continue baking for 10-15 minutes, or until the thighs are cooked completely (internal temperature of 165 degrees F).

Serve warm with extra teriyaki sauce.

Teriyaki Sauce:
½ cup soy sauce
½ cup dry sake
4 tbsp mirin or sweet sake
3 tbsp sugar
sprinkle of red pepper flakes
1 tbsp of cornstarch dissolved in 3 tbsp of water

To a saucepan, add all the ingredients except for the cornstarch slurry. Stir to dissolve the sugar and bring to a gentle boil. Add the cornstarch mixture and stir to combine. Bring back to a boil to thicken the sauce, then reduce heat to low and keep warm.