Tuesday, August 3, 2010

Teriyaki Chicken

One of my easy-peasy favorite meals I got from Family Fun Magazine a few years ago. It is a teriyaki chicken, and it is SO yummy! Here is the recipe:



1/4 cup ketchup

1/4 cup hoisin sauce

2 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons minced fresh garlic

2 teaspoons minced fresh ginger

2 teaspoons dark sesame oil


8 boneless, skinless chicken thighs (about 4 ounces each)

Sesame seeds, toasted in a skillet

Cooked rice

Scallion tops, cut into 2-inch-long strips (optional)
1. Place the chicken thighs in a gallon-size zip-lock bag and add the marinade ingredients. Press the air out of the bag and seal it. Turn the bag to thoroughly coat the chicken, then place it in a bowl and refrigerate it for at least 4 hours (preferably overnight), turning the bag occasionally. Remove the meat from the refrigerator 20 minutes before grilling.

2. Prepare a charcoal fire or set a gas grill to medium-high, close the lid, and heat until hot -- about 10 to 15 minutes.

3. Remove the chicken from the bag and discard the marinade. Grill the thighs until they are no longer pink inside, about 5 minutes per side on a gas grill.

4. Transfer the thighs to a cutting board and let them rest for about 5 minutes, then slice each piece at a diagonal. Sprinkle on the toasted sesame seeds. Serve over rice, garnished, if you like, with scallion strips. Serves 6 to 8.

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