Teriyaki Sesame Chicken Thighs

This recipe takes some prep, but is worth it.  Note that you need to use the teriyaki basting sauce and not the teriyaki glaze.  If it pours like water/soy sauce, it’s the right stuff and if it’s thicker, it’s not.  I adapted this from a wing recipe as my husband doesn’t like the amount of work required to get the little morsels of chicken off the winglets.


Teriyaki Sesame Chicken Thighs

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Nutrition per portion

  • 10-oz to 12-oz bottle teriyaki sauce (NOT glaze)
  • 1/4 c toasted sesame oil
  • 1 Tbsp ginger paste
  • 1 Tbsp minced garlic (fresh or from a jar)
  • 2 Tbsp lemon juice
  • 2 Tbsp sucralose (Splenda / Apriva)
  • 8 chicken thighs -- you can remove the skin to let the flavor really absorb
  1. Add ingredients (except chicken) to zipper bag. Mix well.
  2. Add chicken and refrigerate several hours or overnight.
  3. Heat oven to 375 for 15 minutes.
  4. Spray foil-lined pan with cooking spray.
  5. Bake chicken on prepared pan for about one hour.

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