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Crisp & Crunchy Teriyaki Chicken Thighs

Serve these crispy thighs with stir-fried sugar snap peas and strips of carrot, along with thick Chinese noodles dressed with toasted sesame oil.

Prep Time 
Cook Time 
Total Time 
Servings 
4

Ingredients 

4 to 6 (24 ounces) Gold’n Plump® Bone-In Chicken Thighs

1 cup thick teriyaki sauce 

2 tablespoons canola or peanut oil

1 cup panko breadcrumbs

Coarse salt and freshly ground pepper to taste

Additional teriyaki sauce or hoisin sauce, if desired

Instructions 

Heat oven to 400˚F. Line a rimmed baking sheet with foil; place a wire rack on pan and lightly grease. Place chicken in a shallow dish; add teriyaki marinade and oil. Turn chicken pieces to coat well. Let stand about 30 minutes, turning chicken occasionally. 

Place breadcrumbs in a shallow dish; season with salt and pepper. Remove chicken from marinade (discard); evenly coat with breadcrumbs. Place on rack in baking pan.

Bake chicken 30 to 35 minutes or until no longer pink near bone (165˚F internal temperature). Serve with sauce.

Primary Product 
Cuisine 
  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      312
    • Calories from Fat 
      43%
    • Total Fat 
      15g
    • Saturated Fat 
      4g
    • Total Carbohydrate 
      12g
    • Protein 
      30g
    • Sugars 
      3g
    • Cholesterol 
      90mg
    • Sodium 
      800mg
  • DAILY VALUE
    • Calcium 
      3%
    • Iron 
      12%
  • DIETARY EXCHANGES
    • Other Carbohydrates 
      1
    • Fat 
      0.5
    • Lean Meat 
      4
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Recipe Source