Tuesday, October 28, 2008

Teriyaki Chicken Thighs

I got this recipe from Ellie Krieger off the Food Network and I love it. It's incredibly easy and require little work. And it's low-fat, which you will hopefully seeing a lot more as I am trying to "health-en" it up around here!
1/4 cup low sodium soy sauce
2 TB brown sugar
2 TB dry sherry (if you omit this, it's just as good)
2 TB rice vinegar
2 garlic cloves, crushed with a garlic press, or minced
1 tsp finely grated fresh ginger
1/4 tsp red pepper flakes
2 pounds skinless chicken thighs (I get boneless and skinless thighs)
2 tsp sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, garlic, ginger and red pepper flakes and stir until sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1-4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8-10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with seeds and cook until the seeds turn golden brown and the chicken is done, 1-2 minutes longer.
Food Tips
1. Fresh ginger is the best, but it can be annoying because you have to buy a huge piece of it, to only use a tip. Fortunately it freezes great, so just place in a zip lock and throw in the freezer until your next use.
2. If you are not a fan of cooking with wine or sherry (I can't stand it, I've tried so many times and just ended up dry heaving from the smell), it's usually an ingredient that can be omitted, or substituted with whatever broth or stock is most appropriate. Of course, some recipes are "wine based" so you may just want to forget about cooking those completely.

1 comment:

Andrea said...

OK- I just read the cake-wrecks blog about the ghosts- holy crap- those grumpy pumkins cracked me up!:)