Best 9 Sesame Chicken Thighs Recipes

SESAME CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a deep, oven-safe dish with aluminum foil.
• Mix chicken broth, soy sauce, vegetable oil, sesame oil, and garlic together in a small bowl.
• Place chicken in the prepared dish. Pour sauce over chicken and turn until fully coated.
• Bake in the preheated oven for 40 minutes. Sprinkle 1 teaspoon sesame seeds over chicken, and continue to bake until no longer pink at the bone and the juices run clear, about 10 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle remaining sesame seeds over chicken before serving.

SESAME SOBA NOODLES WITH CHICKEN THIGHS AND VEGETABLES

Steps:

• Bring 3 quarts of water to a boil in a large pot. Add soba noodles; cook, stirring occasionally until tender, 4 to 6 minutes. Drain. Set aside.
• Heat vegetable oil and sesame oil together in a 10-inch skillet or wok over medium heat until shimmering, 2 to 3 minutes. Place chicken in skillet and cook until no longer pink in the center and juices run clear, 7 to 10 minutes. Add garlic; cook until fragrant and softened, 1 to 2 minutes. Mix in mushrooms and carrots and cook until softened, 2 to 3 minutes. Stir in spinach; cover, and cook until spinach wilts, 3 to 4 minutes.
• Add cooked soba noodles to vegetable mixture and toss to combine. Serve hot.

ONE-SKILLET SESAME CHICKEN THIGHS

Steps:

• Mix chicken broth, soy sauce, vinegar, honey, sugar, garlic, ginger, sesame oil, and red pepper flakes together in a large skillet over medium heat. When mixture starts to sizzle, add chicken and bring to a boil.
• Turn down the heat and let simmer until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving platter, leaving remaining sauce in the skillet.
• Turn heat to high and cook until sauce becomes a thick glaze. Remove from heat and pour over chicken. Sprinkle with green onions and sesame seeds.

INSTANT POT® GARLIC-SESAME CHICKEN THIGHS

Steps:

• Season chicken thighs with salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat sesame oil in the pot. Add chicken thighs and saute until browned on the first side, 3 to 4 minutes. Add garlic and flip the chicken, sauteing until the other side is browned and the garlic is fragrant, 3 to 4 minutes more. Hit Cancel and transfer the chicken to a plate using tongs or a slotted spoon.
• Pour 1/4 cup water into the pot and use a wooden spoon to scrape any browned bits from the bottom. Whisk soy sauce, hoisin sauce, and honey together in a bowl until smooth. Return chicken to the pot and pour sauce over the top.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 6 to 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid. Remove chicken with tongs or a slotted spoon and set aside.
• Mix remaining 2 tablespoons water with cornstarch in a small bowl. Turn on Saute function and whisk cornstarch slurry into the sauce. Simmer until the sauce thickens, about 2 minutes. Cancel Saute function. Return chicken to the sauce, sprinkle with green onions and sesame seeds, and toss everything together.

SLOW COOKER SESAME CHICKEN THIGHS

Steps:

• Mix brown sugar, soy sauce, sesame seeds, sherry, ketchup, garlic powder, and ginger together in a bowl.
• Place chicken thighs in the bottom of a slow cooker. Pour sauce over top.
• Cover and cook until chicken is no longer pink in the center and juices run clear, on Low, 6 to 8 hours, or High, 3 to 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GINGER SCENTED HONEY HOISIN CHICKEN THIGHS WITH SESAME

Steps:

• In large skillet over medium high heat, place cooking oil. Add chicken and sauté until browned, about 3-4 minutes per side.
• In a small saucepan, mix together soy sauce, honey, hoisin sauce, chicken broth, ginger and pepper. Bring mixture to a boil and simmer to reduce sauce, about 5 minutes.
• Pour sauce over chicken, turning to coat. Place chicken in 325° F oven. Bake about 10 minutes or until internal temperature of chicken registers 165°F Stir in sesame seeds.
• Place hot rice on serving platter, add chicken and sauce and garnish with scallions.

SARASOTA'S SESAME GRILLED CHICKEN THIGHS

Steps:

• Marinade -- Mix everything except the sesame seeds in a measuring cup. Pour 1/2 or a bit more into the baggie and save the remaining amount to use as a glaze as the chicken grills. Put the marinade in a baggie and then add the chicken. Toss to coat well and just let it go. 4-8 hours is idea. I prefer 8, but even 1 or 2 will give it some good flavor. This will also work with bone in thighs as well, and for that matter, pretty much any cut of chicken, but I just love the dark meat of the thighs for this.
• Grill -- Just grill the the chicken on medium high heat to get good grill marks but don't let it flare up. I like to use the marinade to baste a few times as the chicken grills.
• Sesame seeds -- as the chicken grills, add the seeds to a small dry skillet and just cook 1-2 to minutes to lightly toast. That is all you need. Now, I put them in a small bowl so I can coat the chicken with them.
• Finishing the chicken -- The last minute, brush lightly with the marinade flip once and then remove from the grill. Just using tongs. I lightly dip the top of the thighs into the toasted sesame seeds. Not too heavy, just a light topping. And they are done.

TERIYAKI SESAME SEED CHICKEN THIGHS

Steps:

• 1. Rinse chicken thighs and remove visible fat. In a large Ziploc bag, combine sesame seed oil, soy sauce, Agave Nectar, rice wine vinegar, garlic, cornstarch and water. Then add chicken thighs. Marinade overnight or 2 hours or so before cooking.
• 2. Preheat oven 400° degrees, remove chicken thighs from marinade and place them on baking sheet lined with aluminum foil. Bake for 25 - 30 minutes until golden brown. Then remove from oven and let rest for about 5 - 10 minutes.
• 3. While thighs are cooking, to make teriyaki sauce, in a small sauce pan add honey, soy sauce, vinegar, sherry, ginger and Hoisin sauce and let simmer for about 3 - 5 minutes over medium heat until the sauce becomes glossy and caramelized. Remove from heat and set a side.
• 4. After thighs have rested, slice in strips and place in serving dish and pour Teriyaki sauce over sliced thighs, garnish with scallions and sesame seeds. Serve with white or brown rice.
• 5. My Pantry Tip One thing I do when my shopping is complete on the weekends. I prep all of my fresh herbs for my meals. Example - I will wash my scallions and let them air dry on a paper towel. Once they are dried, I diced them and put them in a plastic container lined with paper towel to absorbed moisture and place them on my refrigerator door. The will keep for about a week.

SESAME-SAUCED CHICKEN THIGHS

Steps:

• Combine barbecue sauce, honey and lemon juice.
• Rinse and pat dry thighs, salt and pepper lightly, place meaty side down in a shallow baking pan.
• Keep thighs from touching.
• Brush with half the sauce.
• Bake at 375 for 30 minutes, uncovered.
• Turn over, brush with the rest of sauce, bake for 30 minutes more.
• Place on serving platter and sprinkle with sesame seeds.