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Howard Test Kitchen: January 8, 2014

Penny-Pinching Teriyaki Chicken
This is a fantastic dinner for any night of the week that packs a lot of flavor and won't break the bank. Our Penny-Pinching Teriyaki Chicken will filly your belly without emptying your pockets!

Serves: 4

Chilling Time: 4 hr

Cooking Time: 20 min

What You'll Need:
  • 2 1/2 to 3 pounds chicken thighs, skinned if desired
  • 1/2 cup soy sauce
  • 3 scallions, sliced
  • 3 tablespoons light brown sugar
  • 2 tablespoons honey
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
8-Inch Chef's Knife. Under $10!
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What To Do:
  1. Place chicken in a large resealable plastic bag. In a small bowl, combine remaining ingredients; mix well and add to chicken. Seal bag and marinate in refrigerator about 4 hours, turning occasionally.
     
  2. Drain chicken, reserving marinade.
     
  3. Coat a grill pan or skillet with cooking spray and cook chicken over medium heat 15 to 18 minutes, or until no longer pink in center, turning occasionally.
     
  4. In a small saucepan over high heat, boil reserved marinade 5 minutes, stirring occasionally. Spoon over chicken and serve immediately.
 

 
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