Friday, April 12, 2013

Teriyaki Chicken

1 clove garlic, chopped
1/4 cup plus 1/3 cup teriyaki sauce
8 bone-in chicken thighs (2 1/2 pounds)
1 cup long-grain white rice
  1. In a large bowl, combine the garlic and 1/4 cup of the teriyaki sauce.
  2. Add the chicken, turn to coat, cover, and let marinate for 30 minutes
  3. Cook the rice according to the package directions.
  4. Meanwhile, heat oven to 450 degrees F.
  5. Place the chicken o a foil-lined rimmed baking sheet and roast, basting with the remaining 1/3 cup of teriyaki sauce, until cooked through, 25 to 30 minutes.
  6. Serve over cooked rice.

To make your own teriyaki sauce, whisk together 1/2 cup soy sauce, 1/2 cup water, 1/4 cup packed light brown sugar, 1 clove garlic (chopped), and 1/2 teaspoon of ground ginger.

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