Teriyaki Chicken Thighs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement