Teriyaki Chicken Thighs

Teriyaki Chicken Thighs Recipe
Photo: Rick Lew; Styling: Vanessa McNeil Rocchio
Bottled teriyaki sauce is a huge time-saver in preparing weeknight meals. Be sure to look for the low-sodium version or reduce the amount of salt you add during cooking. Asian noodles like soba can be found in the ethnic section of your supermarket, but you can substitute whole-wheat pasta, if desired.
Makes 4 servings


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2/3 cup low-sodium teriyaki sauce
1 tablespoon toasted sesame oil
2 tablespoons rice or cider vinegar
2 garlic cloves, minced
2 teaspoons grated fresh ginger
6 skinless, boneless chicken thighs (about 1 1/2 pounds)
Salt, to taste
Freshly ground pepper, to taste
1/2 pound soba, whole-wheat spaghetti, or lo mein noodles
1 cup trimmed sugar snap or snow peas
Garnish: sliced green onions


Prep: 10 Minutes
Cook: 10 Minutes

1. Preheat oven to 425°. Combine first 5 ingredients in a bowl. Reserve 1/4 cup teriyaki mixture for pasta. Rinse chicken with cold water, pat dry, and arrange on a baking dish. Brush both sides of chicken with teriyaki mixture, and season with salt and pepper. Bake at 425° for 10 minutes or until juices run clear, basting after 5 minutes.

2. Cook pasta according to package directions, adding peas 1 to 2 minutes before end of cooking time. Drain pasta and peas, rinse under cold water, and drain thoroughly. Transfer to a serving dish, and toss with reserved 1/4 cup teriyaki mixture. Slice chicken, and divide evenly over pasta; garnish, if desired.

Created date

May 2007