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Teriyaki Chicken Nachos

Crunchy corn chips, broiled chicken thighs with a finger-licking homemade sauce, plus all your favorite nacho toppings! This crispy appetizer is bound to be a winner at any game day party, Friday night hangout with friends, book club meeting, craft beer tasting, or Taco Tuesday dinner! Add shredded cheese if you’re in the mood! A tray of nachos like this one is quick and easy to prepare — just remember to marinate the chicken thighs in advance!

Ingredients

Yield: Serves 4
Prep Time: 10 minutes
Inactive Time: 4 hours 15 minutes
Cook Time: 35 minutes
Total Time: 5 hours

For Teriyaki Chicken
½ cup Kikkoman® Teriyaki Marinade & Sauce
2 tablespoons Kikkoman® Sesame Oil
2 tablespoons brown sugar
2 cloves garlic, minced
½ teaspoon ginger, ground
1-pound chicken thighs, boneless skinless

For Nachos
¼ cup red bell pepper, finely chopped
¼ cup red onion, finely chopped
2 tablespoons cilantro, chopped
4 cups tortilla chips

Instructions

  1. Heat teriyaki marinade, sesame oil, brown sugar, garlic and ginger over medium heat in a saucepan, stirring regularly until brown sugar dissolves. Allow sauce to simmer for 2 minutes longer. Transfer half of mixture to a medium mixing bowl to cool for 10 minutes and reserve the rest in a small jar for later.
  2. Slice chicken thighs in half and add to mixing bowl with teriyaki mixture. Toss to coat. Cover and refrigerate for 4 hours or overnight.
  3. Preheat oven to 400ºF and line a medium baking sheet with parchment paper. Place chicken thigh pieces on baking sheet in an even layer without crowding. Bake 20 minutes.
  4. Remove baking sheet from oven and cool until you can handle chicken, about 5 minutes. Thinly slice chicken thighs using a sharp knife on a cutting board and return to pan. Drizzle with remaining teriyaki sauce. Turn oven to broil and broil chicken for 10-12 minutes or until thighs are lightly crisped around edges.
  5. Assemble nachos by scattering hot chicken over tortilla chips. Top with red onion, bell pepper and cilantro.

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