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Teriyaki chicken thighs

Prep Time:


Cook Time:


6 Servings


About the Recipe


  • 60ml low-sodium soy sauce

  • 2 tbsp brown sugar

  • 2 tbsp dry sherry

  • 2 tbsp rice vinegar

  • 2 garlic cloves, crushed with a garlic press or minced

  • 1 tsp finely grated fresh ginger

  • 1/4 tsp red chilli flakes

  • 910g skinless chicken thighs

  • 2 tsp sesame seeds


Step 1

Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.

Step 2

Heat the oven grill to high. Arrange the chicken on a baking tray skin side down and grill until brown and crispy, 8 to 10 minutes. Turn the chicken and grill until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer.


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