Teriyaki Chicken Thighs
This is one of those dump and go recipes. I put everything in a freezer bag and stored in the freezer. If you want to put these in your crockpot early in the day and let them cook all day, go for it. I really like my chicken thighs a little on the crispier side. If I put them in the crockpot, I finish them in the oven. I set the oven at 400 degrees and let them cook for about 5-8 minutes. You can increase the heat, even broil it if you would like.
Because this recipe uses chicken thighs, this is a trim healthy mama s meal. You can use this in a low carb or keto setting as well. I serve this with cauliflower fried rice for me and the hubby and regular fried rice for a couple of the teens.
A lot of our dinners are trim healthy mama s dinners. My teens seem to like them more. If I make e dinners, they pretty much always make them into crossovers. I have recently found that I am doing really well with e dinners so I might be making more of those and the kids will have more crossovers, which I don’t mind.
This s dinner really fills the craving for a Chinese food night. Give the cauliflower rice a try, it might be the perfect low carb side dish to go with the chicken thighs. Add egg drop soup, and you are ready for a take out kind of night, but it is all homemade and on plan.
Teriyaki Chicken Thighs
Ingredients
- 6-8 Chicken Thighs
- 2 tsp Minced Garlic
- 1/3 C Bragg's or Soy Sauce
- 1 1/2 Tbl Cider Vinegar
- 1 1/2 Tbl Brown Sugar Substitute
- 1 1/2 tsp Minced Ginger
Instructions
- Place all ingredients in a baggie to marinate the chicken, You can freeze this baggie or let it sit in your fridge for an hour.
- When ready to cook, either put in your crockpot on low 6-8 hours. Or place on a baking sheet and bake at 350 degrees for 40-60 minutes. You want your chicken to be 165 degrees.
- Serve hot, with the fried rice. Serve with pan juices if desired.
