Sesame Chicken Thighs
This sticky sesame chicken is the perfect mix of sweet, savory, and umami with a hint of smokiness. Juicy, marinated chicken thighs are seared to perfection and coated in a glossy sauce that clings to every bite. It’s quick enough for a weeknight dinner but so flavorful it tastes like takeout—without leaving your kitchen. Pair it with fluffy jasmine rice for a comforting, satisfying meal.
For the Chicken Marinade:
• 5 boneless, skinless chicken thighs
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp ground ginger
• 1 tsp smoked paprika
• ½ tsp cracked black pepper
• ½ tsp lemon pepper
• 1 tsp sesame seeds
• ¼ cup soy sauce (or tamari/coconut aminos)
• 2 tbsp olive oil
For the Sauce:
• ¼ cup soy sauce (or tamari/coconut aminos)
• ½ tsp ground ginger
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp cracked black pepper
• 1 tsp sesame seeds
For the Rice:
• 1 cup jasmine rice, cooked per package instructions
Instructions:
Marinate the Chicken
In a bowl, whisk together all marinade ingredients. Add chicken thighs and toss to coat evenly. Cover and marinate in the fridge for at least 30 minutes (or overnight for deeper flavor).
Sear the Chicken
Heat a large skillet over medium-high heat. Add a drizzle of olive oil. Sear chicken thighs for 2–3 minutes per side until golden brown and slightly crispy on the edges.
Tip: Don’t overcrowd the pan—work in batches if needed to keep a good sear.
Reduce heat to medium, cover, and cook for another 5–7 minutes until chicken reaches 165°F (juices run clear). Remove chicken and set aside.
Make the Sauce
In the same skillet, whisk together all sauce ingredients. Bring to a simmer over medium heat for 2–3 minutes until slightly thickened and glossy.
Tip: Stir constantly so the sauce doesn’t burn. If you like it thicker, simmer 1 extra minute.
Coat the Chicken
Return chicken thighs to the pan and toss in the sauce until fully coated and sticky. Spoon sauce over chicken to glaze beautifully.
Serve and Garnish
Serve hot over jasmine rice. Garnish with extra sesame seeds and sliced green onions for a fresh, restaurant-quality finish.
