TERIYAKI CHICKEN THIGHS
Make and share this Teriyaki Chicken Thighs recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 6h30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Remove the skin from the thighs; trim away and discard any large pieces of fat.
- Heat the oil in a large skillet over high heat (a cast-iron skillet is ideal).
- When hot, add the chicken in a single layer (in batches if necessary), without crowding, smooth side (formerly the skin side) down.
- Cook 3-4 minutes on each side or until deep golden brown on both sides.
- As they brown, transfer thighs to the slow cooker.
- Pour off any fat from the skillet.
- Add in the sake, mirin, soy sauce, and brown sugar to the skillet; bring to a boil, and cook, scraping up any browned bits stuck to the pan.
- Pour over chicken; cover and cook on HIGH 4 ½ to 5 hours or until the chicken is cooked through and beginning to brown.
- Use a spoon or turkey baster to pour some of the sauce over the chicken.
- Leave the lid off and cook 1 hour on HIGH, until the chicken has browned and the sauce has reduced by about half.
- Place the chicken on a platter and pour the sauce remaining in the cooker over it.
Nutrition Facts : Calories 456.9, Fat 30.9, SaturatedFat 8.5, Cholesterol 157.9, Sodium 539.5, Carbohydrate 3.4, Fiber 0.1, Sugar 1.7, Protein 33.2
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