Monday, January 7, 2013

Teriyaki Chicken

If you are looking for a simple, knock your socks off kind of dinner that even your picky eater will devour without complaining than this is for you!  I found the basic recipe in a Martha Stewart Food Everyday magazine probably 4-5 years ago and have been using a modified version ever since.  Hope you like it!

Teriyaki Chicken
2 Tbsp soy sauce
1 Tbsp rice vinegar
1/2 cup honey
1 garlic cloved, pressed/minced
1 tsp grated fresh ginger (1/4 tsp ground ginger)
3-4 lb chicken thighs (I take the skins off to be a little more healthful but you don't have to, I also only used 1 1/2 lbs in the picture)
kosher salt and pepper to taste
olive oil

Preheat oven to 450 F.  Line your baking sheet with foil or parchment paper.  Drizzle olive oil lightly over the chicken and rub it evenly all over.  Season to taste with salt and pepper.

In a small mixing bowl combine soy sauce, vinegar, honey, garlic, and ginger.  Divide the sauce into 2 bowls, one for basting and one for serving.

With a basting brush, brush some of the marinade evenly over the chicken and bake for 15 minutes.  Remove from the oven.  Baste with the pan juices and more of the marinade and return to the oven for an additional 15 minutes.  Baste one last time with the pan juices and the marinade and return to the oven for 15 more minutes.  The chicken should be a lovely golden brown and should be cooked fully.  Check with an instant read thermometer to verify.  Let rest 5-10 minutes.

Serves wonderfully with rice, stir-fried vegetables, and fresh pineapple, drizzle the sauce over everything.  Yummo!

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