INGREDIENTS
1 1/2 lb
skinless boneless chicken thighs
1
korean marinade
1 tbsp
canola oil
1 serving
kosher salt
3/4 cup
salsa verde
1
shallot
3 tbsp
fresh cilantro leaves
1 tbsp
lime zest
3 cloves
garlic
1/2 tsp
ground cumin
1/2 tsp
kosher salt
1/2 tsp
black pepper
1/4 cup
chicken stock
1 1/2 tbsp
lemon juice
1 tbsp
olive oil
1 tsp
kosher salt
1 tsp
black pepper
3 tbsp
teriyaki sauce
3 tbsp
orange juice
1 tbsp
orange zest
4 cloves
garlic
1 tbsp
sesame oil
1/4 tsp
red pepper flakes