Teriyaki Chicken Thighs

1. 1

   Remove the skin from the thighs; trim away and discard any large pieces of fat.

2. 2

   Heat the oil in a large skillet over high heat (a cast-iron skillet is ideal).

3. 3

   When hot, add the chicken in a single layer (in batches if necessary), without crowding, smooth side (formerly the skin side) down.

4. 4

   Cook 3-4 minutes on each side or until deep golden brown on both sides.

5. 5

   As they brown, transfer thighs to the slow cooker.

6. 6

   Pour off any fat from the skillet.

7. 7

   Add in the sake, mirin, soy sauce, and brown sugar to the skillet; bring to a boil, and cook, scraping up any browned bits stuck to the pan.

8. 8

   Pour over chicken; cover and cook on HIGH 4 1/2 to 5 hours or until the chicken is cooked through and beginning to brown.

9. 9

   Use a spoon or turkey baster to pour some of the sauce over the chicken.

10. 10

    Leave the lid off and cook 1 hour on HIGH, until the chicken has browned and the sauce has reduced by about half.

11. 11

    Place the chicken on a platter and pour the sauce remaining in the cooker over it.

* Per serving · 4 servings · Values may vary.

No additional tips available.