Monday, August 31, 2009

Teriyaki Chicken



I saw this recipe on Kara’s site and knew I wanted to try it. I’m so glad I did. Yum. Yum. Yum. This will become a mainstay at my house. It is SO good. Boneless, skinless chicken thighs are a nice change of pace from white-meat chicken and thighs work really well in Asian-inspired dishes. This one goes together quickly and gives you plenty of time to assemble side dishes while it bakes! Next time, I may try this in the crock pot –I think it would work well, and I can only imagine the amazing smells that would meet me after a long day of work! (UPDATED: this works beautifully in the crock pot! Simply make the sauce, then coat the bottom of the crock with the sauce, top with the chicken and pour the rest of the sauce over. My chicken was done after 4 hours on low.)OK, back to this recipe.

Combine the dry ingredients in a small saucepan. In a measuring cup, combine the soy sauce, vinegar, garlic and water.



Add the soy sauce mixture to the dry ingredients in the saucepan and whisk well to combine.



Cook this over medium heat, whisking occasionally, until the sauce is thickened and bubbly.



Place the chicken thighs in a glass or ceramic baking dish. (Note that I only used 6. Silly me. I should have realized I would want LEFTOVERS!) Pour the sauce over the chicken.



Bake at 400 for 45 minutes, turning the chicken after 15 minutes, and back again after an additional 15 minutes.



Thanks, Kara, for a great recipe!

Get more great ideas at Mouthwatering Mondays, Your Life, Your Blog, Tempt my Tummy Tuesday, Tuesdays at the Table, Tasty Tuesday and Cultural Connections!

Teriyaki Chicken

1/2 cup sugar
1 Tbsp. cornstarch
1/2 tsp. ground ginger
1/4 tsp. pepper
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup cider vinegar
1 Tbsp. water
12 boneless, skinless chicken thighs

Combine the dry ingredients in a small saucepan. In a measuring cup, combine the soy sauce, vinegar, garlic and water. Add the soy sauce mixture to the dry ingredients in the saucepan and cook over medium heat, whisking occasionally, until the sauce is thickened and bubbly. Place the chicken thighs in a glass or ceramic baking dish. Pour the sauce over the chicken. Bake at 400 for 45 minutes, turning the chicken after 15 minutes, and back again after an additional 15 minutes.

For crock pot: After making the sauce, coat the bottom of the crock with about 1/3 of the sauce. Top with the chicken pieces, then cover with the rest of the sauce. Cook on low for approximately 4 hours or until chicken is done.

18 comments:

  1. I'm so glad you enjoyed my recipe Sara, and I appreciate you linking back to me.

    I've been wanting to try it in the crock pot too, I just haven't gotten around to it. If you beat me to it, let me know how it goes!

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  2. This looks like an excellent recipe and so simple! Thanks for sharing!

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  3. That looks really good. I bet it could be finished off in the crockpot.

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  4. This is yummy! It is great in the crock pot, too.

    Jane

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  5. Thanks for sharing. I hope to see you at Crock Pot Wednesday on diningwithdebbie.blogspot.com. Thanks again for posting.

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  6. This looks like a very good chicken dish. Always looking for new ways to prepare chicken. Thank you for posting this.

    Carolyn/A Southerners Notebook

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  7. That looks great, and I love the crockpot idea. :-)

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  8. Looks good! Thanks for the recipe and linking to TMTT.

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  9. I make something VERY similar to this and LOVE IT! Chicken thighs are a wonderfully inexpensive and delicious way to make frugal meals!

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  10. Okay, so THAT looks delicious, too!! I'm loving your recipes!! I'm going to serve this with your Orange Rice Medley. YUM!

    His,
    Mrs. U

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  11. Thank you for sharing this great recipe. I will try it very soon, it looks SO delicious and very easy to prepare...

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  12. Thanks to you and Kara, I have dinner tomorrow night.

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  13. I wish I was the Kara who inspired you to make this! :) It looks great!

    Sara, I'm so proud of you for doing this blog...you are inspiring me to try some new recipes!

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  14. This looks fantastic. I can't wait to try it.

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