1 clove garlic, choppedDirections:
¼ c. plus ⅓ c. teriyaki sauce
8 bone-in chicken thighs (2½ lbs.)
1 c. long-grain white rice
- In a large bowl, combine the garlic and ¼ cup of the teriyaki sauce.
- Add the chicken, turn to coat, cover, and let marinate for 30 minutes
- Cook the rice according to the package directions.
- Meanwhile, heat oven to 450° F.
- Place the chicken o a foil-lined rimmed baking sheet and roast, basting with the remaining ⅓ cup of teriyaki sauce, until cooked through, 25 to 30 minutes.
- Serve over cooked rice.
To make your own teriyaki sauce, whisk together ½ cup soy sauce, ½ cup water, ¼ cup packed light brown sugar, 1 clove garlic (chopped), and ½ teaspoon of ground ginger.
No comments:
Post a Comment