Grilled Chicken with Enoki Mushrooms
Juicy grilled chicken thighs glazed with a sweet-savory teriyaki-style sauce, paired with tender enoki mushrooms and finished with sesame seeds. A quick and satisfying weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 35g
Ingredients
- 1.5 lb chicken thighs
- 8 oz enoki mushrooms
- ¼ cup soy sauce
- ¼ cup mirin
- 2 tbsp sugar
- 1 tbsp sesame seeds
- 1 tbsp vegetable oil
Instructions
- 1
In a small bowl, whisk together the 1/4 cup soy sauce, 1/4 cup mirin, and 2 tbsp sugar until the sugar dissolves. Set aside.
- 2
Trim the root end off the 8 oz enoki mushrooms and separate into small bundles. Pat the 1.5 lb chicken thighs dry with paper towels.
- 3
Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the chicken thighs skin-side down and cook until golden brown, about 5-7 minutes.
- 4
Flip the chicken and add the enoki mushrooms around the pieces. Pour the sauce over everything and bring to a simmer.
- 5
Cook, spooning sauce over the chicken and mushrooms, until the chicken is cooked through and the sauce has thickened to a glaze, about 5-7 minutes more.
- 6
Sprinkle with 1 tbsp sesame seeds and serve hot.
Tools you’ll need
- Large skillet
- Small bowl
- Whisk
- Paper towels
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