Teriyaki Chicken

Another simple dish you can let simmer on your stove while to tend to other chores. Teriyaki chicken uses the base sauce (Edie’s Sweet Teriyaki Sauce) with 2 cooking methods to get the sauce flavor into the chicken and then you bake it just to caramelized and crisp the top. I like my teriyaki chicken skin crispy and crunchy. This works best with skinned thighs, but you can also use drumsticks. You can spice it up or leave it a little salty sweet depending on your tastes.

Ingredients

*Edie’s Sweet Teriyaki Sauce

6-10 Chicken Thighs, with skin

1/4 C. Green Onions, chopped

½ tsp. Crushed Chili Pepper

1 tsp. Toasted sesame seeds (optional)

Pepper to taste (optional)

 

 

Instructions

Make sweet teriyaki sauce according to directions for marinade.

Place chicken thighs in a bowl and pour teriyaki sauce over chicken. Cover refrigerate for at least 1 hour. For better results you can marinade for up to 24 hours.

Place chicken with sauce in a large sauté pan and cook over medium heat for 20 minutes. Flip chick and for another 20 minutes, be sure to move the chicken around so it doesn’t stick to the bottom of the pan. Occasionally baste the chicken with the remaining sauce in the pan to coat nicely. Remove from heat and flip the chicken back over to skin side up. Remove chicken and place into a baking pan. Keep remaining sauce in sauté pan. Pre heat the oven to 400°F.

Place chicken in oven and bake at for 20 minutes to fully cook through and crisp skin. Make sure the skin is crisp and caramelized; it should be dark & charred on the edges.

Place the remaining sauce back on the stove on medium heat. Add crushed Chili Peppers cook to reduce sauce by half. Stir occasionally so the sauce doesn’t burn. If it thickens too much, add a little bit of water at a time till desired thickness.

Remove chicken from the oven once skin is crispy. Lightly toss each chicken in thickened sauce and place onto a serving dish. Garnish with toasted sesame seeds and Green onions. Serve hot with rice.

 

Variation #1: If you don’t have time to marinate the chicken, cook in sauté pan at low heat for about 1 hour turning occasionally until fully cooked through.

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About eMarie

A typical stay@home mom who works with things around the house.
This entry was posted in Ethnic, Main Dishes and tagged . Bookmark the permalink.

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