Teriyaki Chicken Recipe
Ingredients
4 Servings
- For
the chicken:
- 2
pounds boneless, skin-on chicken thigh meat
- 1/4
cup lite soy sauce
- 2-3
cloves garlic, crushed
- 1
Tablespoon rice wine, sake, or white wine
- 1
Tablespoon brown sugar
- 3-4 thin
slices fresh ginger (or if you don't have fresh, use 1/8 teaspoon
powdered)
- For
the glaze:
- 1/4
cup lite soy sauce
- 2-3
slices fresh ginger
- 1
clove garlic, crushed
- 1/6 of
an onion
- 1/4
cup rice wine, sake, or white wine
- 1
Tablespoons brown sugar
- 2
Tablespoons white sugar
- 1
teaspoon corn starch slurried (dissolved) in 1 Tablespoon cold
water
- 1/4
cup unsalted chicken stock
Method
- Season the chicken with
the marinade ingredients and mix gently but thoroughly to evenly
incorporate. If you're planning to cook the chicken shortly, leave it out
while you make your glaze. Otherwise, refrigerate until 30 minutes before
you plan to cook it. I say it all the time, and I'll say it again that for
the most part, most things cook better at room temp.
- While the chicken is
marinating, put all the glaze ingredients except the corn starch slurry
and unsalted chicken stock in a small saucepan and bring to a very gentle
boil over medium heat.
- Once the glaze has come to
a gentle boil (you should see gentle, infrequent bubbles rising to the
surface and popping), add the cornstarch slurry and unsalted chicken
stock, and bring back up to a very gentle boil over medium heat. When the
glaze comes back up to a gentle boil, reduce the heat to low and let
simmer for another 5 to 7 minutes, and cut the heat.
- While the glaze is
cooling, preheat the oven to 400F and place the chicken meat side down on
a foil lined pan.
- Roast the chicken for
about 15 minutes in the 400F oven, then turn on the broiler, and place the
chicken about 4 inches under the broiler to crisp up the skin another 2
minutes or so. After 1 minute, check the chicken every 15 seconds or so
and take it out when it looks like this. When you put anything sweet and
fatty under the broiler, it can go from perfectly charred to burnt beyond
recognition in a matter of seconds. Best to be vigilant! :)
- Slice skin side down - and
do it decisively so you cut through the skin - and serve with a little
glaze spooned over. On this particular day, we ate it with a little
steamed white rice, some garden salad dressed with homemade Thousand
Island, and a ham tamagoyaki (rolled omelette).
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