Braised Chicken Thighs in Teriyaki Barbeque Sauce

Braised Chicken Thighs in Teriyaki Barbeque Sauce
(Pictured with Jasmine rice and sesame stir fried bok choy and sunflower sprouts)

These braised chicken thighs are packed with Asian flavor and require minimal effort. They can be served whole (as pictured) or you can remove the meat from the bone and serve over rice with a little extra sauce. The leftover sauce can be refrigerated and used for a meal later in the week. I prefer to use skin on, bone-in thighs because the flavor is outstanding. While I’m often a little uneasy about some of the dark meat poultry with bones (there always seem to be little bloody areas near the joints), these thighs come out beautifully, and are falling off the bone tender. You can certainly substitute chicken breasts, but I think this recipe may be enough to convert anyone to become a fan of chicken thighs. If you choose a skinless cut, you will save on fat, but skimp on flavor. You’ll notice that the skin only remains through the browning process (flavor) and is then discarded. All of the ingredients are available at most grocery stores. If you don’t find rice wine (not rice wine vinegar), substitute any white wine. The active preparation time for this recipe is about 25-30 minutes and the cooking time is 1 hour and 15 minutes.

INGREDIENTS:  (Serves 6-8)

  • 8 Chicken Thighs (bone-in with skin)
  • 1 Cup Teriyaki Sauce
  • 1 Cup Hoisin Sauce
  • 1/4 Cup Rice Wine (can substitute white wine)
  • 1/4 Cup Soy Sauce (low sodium preferred)
  • 1 TBS. Fish Sauce (optional)
  • 3 Cloves of Garlic – finely chopped
  • 1 TBS. Freshly Grated Ginger
  • 1-2 tsp. Red Chili Flakes Pepper
  • 2-3 TBS. Sesame Oil


Preheat oven to 300 degrees. Trim off any excess skin from the chicken thighs. Season generously with black pepper. (No need to salt the chicken because the sauce has enough salt on its own). In a large oven-proof saucepan or dutch oven, heat sesame oil over medium heat. Add chicken thighs, skin side down, and brown thoroughly (approximately 5-7 minutes). When browned, turn over and brown other side. When chicken is completely browned, transfer to a plate and allow to cool slightly. In the meantime, prepare the sauce. In a medium bowl combine Teriyaki sauce, Hoisin sauce, fish sauce, garlic, and ginger. Add rice wine and soy sauce to saucepan and heat to deglaze the pan. Add other components of the sauce to the pan. Remove skin from chicken and discard. Return chicken to pan and put pan in the 300 degree oven. Braise chicken for at least one hour, but up to one hour and a half. Remove pan from oven and transfer chicken to a plate, cover with chicken with foil. Over medium high heat, reduce the remaining sauce by 1/2 (or more if you prefer more of a glaze). Skim any excess fat off the top. Spoon sauce over thighs and serve immediately.

3 responses to “Braised Chicken Thighs in Teriyaki Barbeque Sauce

  1. amazing recipe, it looks great.

  2. Pingback: Chinese New Year | Kath's Kitchen Sync

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