teriyaki chicken
(1 rating)
No Image
Eating this reminds me of living in Hawaii and the wonderful teriyaki plate lunches. I serve this to picky kids and they love it. Took it to potluck Christmas with some steamed white rice and everyone wanted the recipe. Super easy - taking the excess fat off is well worth it, especially if you're lucky enough to have left overs.
►
(1 rating)
yield
6 serving(s)
prep time
30 Min
cook time
1 Hr
Ingredients For teriyaki chicken
-
3/4 csoy sauce
-
3/4 csugar
-
2 Tbspfresh ground ginger
-
4 clovegarlic, minced
-
boneless, skinless chicken thighs - cleaned of fat and cubed 1-2" pcs
How To Make teriyaki chicken
-
1peel and grate fresh ginger, peel garlic cloves and crush/mince fine. Add soy sauce and sugar to microwave safe bowl and warm just to melt the sugar. Add garlic and ginger, stir well. Pour over chicken in a zip top bag, securing and place in bowl in fridge overnight. Turn occasionally to keep marinade covering chicken pieces. Marinade a minimum of 8 hours, up to 24.
-
2Preheat oven to 350 degrees F. Place meat and marinade in an oven safe baking dish, in a single layer. Bake for 1 hour spooning liquid over chicken occasionally. Serve over steamed white rice along with your favorite vegetable. (In Hawaii you would get 2 scoops rice and macaroni salad! ONO-LICIOUS!!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT