Kim's Kitchen

Teriyaki Chicken

• 2.5 lbs Boneless, Skinless Chicken Thighs
• 1/3 C. Teriyaki Sauce
• 2 T. Olive Oil
• 1/3 C. Packed Brown Sugar
• 2 tsp. Granulated Garlic
• 1/4 tsp. Ground Ginger
• 1 T. Water
• Olive Oil for frying

In a large bowl or resealable plastic bag mix together Teriyaki Sauce, Olive Oil, Brown Sugar, Garlic, Ginger and Water. Add Chicken and let marinate at least 2 hours.

Preheat oven to 375

Put a thin layer of Olive Oil in the bottom of a frying pan and turn on medium high heat. (The higher the heat the better as that's what gives this chicken it's carmelization, but the reality is chicken + high heat can be dangerous so only take it as high as you feel comfortable and safe with.)

Lay out Chicken Thighs as flat as you can in hot pan and fry 4 minutes. Flip over and fry an additional 3-4 minutes. You're trying to get a good browned coat on the outside. Remove chicken to baking dish and continue with rest of chicken.

No matter how amazing it smells (and it will smell amazing) please remember the chicken is NOT cooked at this point, just seared on the outside so resist the urge to taste it.

Once all chicken is seared, bake in baking dish for 20-25 minutes uncovered.

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