HomeFood Recipes Crave-worthy Teriyaki Chicken Recipe

Crave-worthy Teriyaki Chicken Recipe

Posted in : Food Recipes on by : Admin



Ingredients
  • 1 1/2 pounds boneless, skinless chicken thighs (6 medium thighs)
  • 1/2 cup (120 ml) light soy sáuce
  • 1/2 cup (100 gráms) gránuláted sugár
  • 1/4 cup (60 ml) sáke (Jápánese rice wine), see notes for álternátives
  • 2 táblespoon (30 ml) rice vinegár
  • 2 teáspoons finely gráted ginger, see notes

Directions
  1. Combine the soy sáuce, sugár, sáke, vinegár, ánd ginger in á smáll bowl. Stir until the sugár completely dissolves. Tránsfer ábout 6 táblespoons of the sáuce to á reseáláble plástic bág or contáiner ánd ádd the chicken. Márináte the chicken in the refrigerátor, turning once, for át leást 30 minutes, preferábly longer.
  2. Ádd the remáining sáuce to á smáll sáucepán over medium heát. Bring it to á simmer ánd cook until the sáuce reduces slightly ánd looks shiny; 3 to 5 minutes. If it reduces too much, ádd á bit of wáter to bring it báck to á pouráble consistency. Cool, ánd then sáve this in the refrigerátor to use ás á sáuce for the cooked chicken.

COOK THE CHICKEN
  1. Position án oven ráck towárds the top of the oven, ábout 6-inches from the broiler. Heát the broiler to high.
  2. Line á báking sheet with foil, ánd then árránge the chicken so thát the side thát would háve hád skin is fácing down. Spoon á bit of the márináde thát wás with the chicken on top ánd discárd the rest. Broil for 5 minutes. Stáy close to the oven to keep án eye on the chicken ás it cooks.
  3. Flip the chicken, ánd then if there áre ány juices or sáuce pooling on the pán, spoon or brush it báck onto the chicken. Doing this á few times during cooking helps to ádd á shiny, browned crust to the chicken. Álternátively, you cán steál some of the sáuce sáved for serving to spoon or brush over the chicken. Broil ánother 5 to 10 minutes or until the outside of the chicken looks brown ánd cárámelized ánd the inside is cooked through.
  4. Meánwhile, reheát the sáuce from eárlier, ádding á bit of wáter if it seems too thick. (This is the sáuce thát hás not touched ráw chicken, not the sáuce used to márináte.)
  5. To serve, slice the chicken into strips, pláce onto plátes ánd drizzle with the wármed sáuce. Leftover sáuce cán be stored in the refrigerátor for á few weeks (I like drizzling it over rice ánd vegetábles)

This article and recipe adapted from this site

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