Crispy Skin Teriyaki Chicken Thighs

1. Prep

Start by deboning the chicken thigh by making the first cuts along the sides of the thigh bone without cutting through the skin. Next, cut underneath the bone to remove it from the flesh of the thigh. Make sure to also remove the cartilage from the flesh where the thigh bone would have connected to the hip joint. In a bowl, combine the soy sauce, mirin, sake, granulated sugar, garlic, and ginger. Stir until the sugar is fully dissolved. Slice the scallion greens before you're ready to cook and set them aside.

2. Marinade

Pour the marinade into a shallow dish and place the chicken skin side up into the container. Ideally you have just enough marinade that the skin side of the thighs isn't submerged. This will ensure that you don't overly char your skin when you go to cook it. Cover the dish and let the chicken marinate for at least 2 hours, or up to overnight in the fridge.

3. Cook the Chicken

Heat a heavy-bottomed pan over medium-low heat. Add the avocado oil and swirl it around to evenly coat the pan. Once the oil is hot, add the chicken thighs, skin side down. Press down on the chicken with a spatula to ensure all the skin is in contact with the pan. Cook for about 15 minutes, or until the skin is a deep golden brown and crispy. Then flip the chicken and continue to cook for a few more minutes until it's cooked through.

4. Finishing Touches

Remove the chicken from the pan and let it rest, skin side up, for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring it stays juicy when you cut into it. Slice the thighs in half and garnish with the scallion greens.