Broiled Teriyaki Chicken Thighs
Make your own teriyaki sauce and marinate these chicken thighs before they go under the broiler for a delicious, quick dinner.
Combine coconut aminos rice wine vinegar brown sugar ginger garlic and sesame oil in a 1-gallon resealable bag.
Carefully squeeze the bag to mix the contents.
Add chicken thighs and refrigerate for 3 hours.
Place an oven rack near the top of the oven so the chicken will be about 4 inches from the broiler element.
Preheat the broiler.
Line a jelly roll pan with aluminum foil.
Remove chicken thighs from the marinade allowing excess to drip into the bag and reserve.
Place chicken pieces in a single layer on the prepared pan.
Broil for 6 to 7 minutes per side.
An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).