So this recipe for Crispy Chicken Thighs (see above) has become a fairly regular dinner item for us, and so has this recipe for Teriyaki Sauce, just because of the versatility with meat or vegetables. We love how the chicken skin becomes almost like a potato chip.
Recently we combined both recipes. When the chicken thigh is almost done and the skin is crisp, we remove the skin from the thigh, drain the oil, and deglaze the pan with the teriyaki sauce. If you leave the skin on the chicken when deglazing the pan, the teriyaki sauce is soaked up by the skin and it loses the crispiness. When the chicken is nicely glazed by the sauce, put the chicken on the plate and then with the crispy skin on top.
The pan sauce is great with rice and lightly flavored vegetables. Sorry I don't have a picture of the amalgam, I'll get it next time. ;)