Garlic Teriyaki Chicken Thighs

Ingrédients

• 4 cloves garlic (smashed with the back of your knife)
• 1/4 cup soy sauce
• 3 tablespoons mirin
• 3 tablespoons sake
• 2 tablespoons sugar
• 1 tablespoon oil
• 5 chicken thighs ((about 19 ounces | 550 grams, skin off, bone in or out)*)
• 2 green onions (large, Australian shallots, sliced to serve)

Préparation

1. 1

   Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves.

2. 2

   Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it.

3. 3

   Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone.

4. 4

   Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).See Notes.

5. 5

   Pour in the sauce and shake the pan around to evenly distribute the sauce. Cover pan with a lid and cook for a further minute.

6. 6

   Uncover and continue to cook until the teriyaki sauce thickens and reduces down (about 5-6 minutes). Coat each thigh in the sauce. Top with green onion (or shallot) slices. Serve immediately over steamed rice or vegetables.