Teriyaki Chicken Thighs

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 6
• 12 bone-in chicken thighs
• 1 tablespoon vegetable oil
• 1/2 cup sake
• 1/4 cup mirin
• 2 tablespoons soy sauce
• 2 teaspoons light brown sugar or 2 teaspoons dark brown sugar

Recipe

• 1 remove the skin from the thighs; trim away and discard any large pieces of fat.
• 2 heat the oil in a large skillet over high heat (a cast-iron skillet is ideal).
• 3 when hot, add the chicken in a single layer (in batches if necessary), without crowding, smooth side (formerly the skin side) down.
• 4 cook 3-4 minutes on each side or until deep golden brown on both sides.
• 5 as they brown, transfer thighs to the slow cooker.
• 6 pour off any fat from the skillet.
• 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 pour over chicken; cover and cook on high 4 ½ to 5 hours or until the chicken is cooked through and beginning to brown.
• 9 use a spoon or turkey baster to pour some of the sauce over the chicken.
• 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 place the chicken on a platter and pour the sauce remaining in the cooker over it.