Garlic Teriyaki Chicken Thighs

Garlic Teriyaki Chicken Thighs 4 cloves garlic , smashed with the back of your knife 1/4 cup soy sauce 3 tablespoons mirin 3 tablespoons sake 2 tablespoons sugar 1 tablespoon oil 5 chicken thighs (about 19 ounces skin off, bone in or out)* 2 large green onions , sliced, to serve Combine together the crushed garlic, soy sauce, mirin, sake and sugar in a small bowl; mix well until sugar dissolves. Pierce each chicken thigh with the tip of a sharp knife all over to ensure a faster cook time. This also helps the sauce absorb through the chicken instead of just coating it. Heat the oil in a good quality non-stick pan or well seasoned skillet over medium heat. Sear the chicken for about 7-8 minutes each side, (depending on the thickness of each chicken thigh and how many incisions made), until golden browned and nearly cooked through to the bone. Drain any excess fat released from the chicken out of the pan (blot with paper towel if it's easier).**See Notes. Pour in the sauce and shake the pan around to evenly distribute the sauce. Cover pan with a lid and cook for a further minute. Uncover and continue to cook until the teriyaki sauce thickens and reduces down (about 5-6 minutes). Coat each thigh in the sauce. Top with green onion (or shallot) slices. Serve immediately over steamed rice or vegetables. Recipe Notes *I used small chicken thighs. Cook time will depend on the size of your thighs. The more incisions you make through the flesh, the faster they will cook! **Make sure any fat is removed from the pan in Step 4, as this is what ensures a thick and glossy teriyaki sauce. DON'T skip this step!