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Teriyaki Chicken Thighs


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Rate this recipe 4.5/5 (22 Votes)


  • 1/2 cup soy sauce
  • 1/3 cup dry sherry
  • 1/2 cup brown sugar
  • 1/4 cup cider vinegar
  • 2 tblsp vegetable oil
  • 1 minced garlic clove
  • 1/2 tsp ground ginger
  • 3 lbs chicken thighs
  • Scallions & sesame seeds as desired for garnish


Adapted from


Step 1

In a large bowl, combine all ingredients except chicken & garnish. Stir to dissolve the sugar. Pour in plastic bag with chicken to marinade for at least 3 hours, preferably overnight.

Grill over medium heat for around 40 minutes, turning once, until internal temperature is 165 degrees.

Garnish with scallions and sesame seeds.

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