Sweet and Savory Teriyaki Chicken Thigh Grill
Sweet and Savory Teriyaki Chicken Thigh Grill
How to Make Delicious Teriyaki Grilled Chicken Thighs at Home
If you’re looking for a mild and flavorful alternative to spicy stir-fries, this Teriyaki Grilled Chicken Thigh recipe is perfect for you! Tender chicken thighs are marinated in a sweet and savory teriyaki sauce, creating a dish that’s sure to be a hit with everyone, from kids to adults. We’ve balanced the nutrition by adding chewy mushrooms and sweet, simmered potatoes. The harmony of the perfectly grilled chicken, crispy on the outside and juicy on the inside, with the rich teriyaki sauce is truly delightful. It’s also incredibly easy to make, so be prepared for requests to make it again!
Main Ingredients- 400g Boneless, Skinless Chicken Thighs
- 3-4 stems King Oyster Mushrooms (or your favorite mushrooms)
- 1 Medium Potato
- 3-4 Cherry Tomatoes
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
Chicken Marinade- 1 Pinch of Salt
- Pinch of Black Pepper
For Removing Gamey Smell- 100ml Milk
Teriyaki Sauce- 2 Tbsp Sukiyaki Sauce (or Soy Sauce)
- 4 Tbsp Crab Roe Soy Sauce (or Regular Soy Sauce)
- 1 Tbsp Ginger Juice (or grated ginger)
- 1 Pinch of Salt
- Pinch of Black Pepper
For Removing Gamey Smell- 100ml Milk
Teriyaki Sauce- 2 Tbsp Sukiyaki Sauce (or Soy Sauce)
- 4 Tbsp Crab Roe Soy Sauce (or Regular Soy Sauce)
- 1 Tbsp Ginger Juice (or grated ginger)
- 2 Tbsp Sukiyaki Sauce (or Soy Sauce)
- 4 Tbsp Crab Roe Soy Sauce (or Regular Soy Sauce)
- 1 Tbsp Ginger Juice (or grated ginger)
Cooking Instructions
Step 1
First, rinse the chicken thighs under cold water and carefully remove the skin. Removing the skin will result in a lighter and more delicate flavor.
Step 2
Place the prepared chicken thighs in 100ml of milk and let them soak for about 20 minutes. The milk will effectively tenderize the chicken and remove any gamey odor, making the meat exceptionally soft.
Step 3
Remove the chicken from the milk and rinse thoroughly under running water. Make a few shallow cuts on the areas where the skin was removed. This will help the marinade penetrate deeper, enhancing the flavor.
Step 4
Season the cut chicken thighs with a pinch of salt and black pepper. Let them marinate for another 10 minutes. This step ensures the seasoning seeps into the core of the chicken.
Step 5
Tear the king oyster mushrooms into bite-sized pieces. Peel the potato and slice it thinly, about 2mm thick. Thinly sliced potatoes cook quickly and absorb the sauce well. In a frying pan, heat a little oil and sauté the sliced potatoes for about 5 minutes until they are slightly tender. Set aside.
Step 6
Heat a frying pan over medium heat. Add the minced garlic and sauté until fragrant. Then, add the marinated chicken thighs and sear them until the surface is golden brown and slightly crispy. This searing locks in the juices, keeping the chicken moist and tender.
Step 7
Once the chicken is nicely browned on the outside, push it to one side of the pan. Add the Sukiyaki sauce, Crab Roe soy sauce, and ginger juice to the empty part of the pan and bring it to a simmer. Once the sauce is bubbling, reduce the heat to medium. Mix the chicken with the sauce and continue to cook, stirring occasionally, until the sauce thickens slightly and coats the chicken.
Step 8
When the sauce has reduced a bit, add the set-aside potatoes and the torn mushrooms to the pan. Cover with a lid and cook for about 5 minutes. Then, remove the lid and simmer for another 3 minutes, allowing the sauce to thicken further and coat the ingredients beautifully.
Step 9
As the dish nears completion, add the cherry tomatoes and gently toss them for just a minute or two until they are slightly softened. Finish by drizzling in 1 tablespoon of sesame oil and a pinch of black pepper. Your delicious Teriyaki Grilled Chicken Thighs are ready to be enjoyed! Serve hot.
