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Teriyaki-Glazed Chicken Thighs
According to Chef Maiko, her dad makes the best teriyaki sauce of all time—hands down— and we have to agree. In this dish, it's used to glaze beautiful roasted boneless chicken thighs to caramelized perfection. An added a side of Japanese Kewpie mayo-based potato salad gives this dish the vibes of a summertime BBQ classic, Japanese style.
Nutritional facts
Protein
38g
Carbs
45g
Calories
760
Fat
49g
Ingredients
Rice Vinegar, Chicken Thigh, Brown Sugar, Dill, Black Pepper, Honey, Kewpie Mayonnaise, Kosher Salt, Yukon Potatoes, Ketchup, Ginger, Gochujang Sauce, Canola Oil, Cucumber, Italian Parsley, Soy Sauce
Reviews
3.7
Based on 100 reviews
Different side, such as green beans, mixed vegetables or zucchini.
Jim Shaughnessy · 01/25/23
More Maiko Kyogoku’s delicious meals
About Maiko Kyogoku
Maiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
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