Penny-Pinching Teriyaki Chicken
- COOK TIME
- 20 Min
- READY IN
- 20 Min
What You'll Need:
- 2 1/2
to 3 pounds chicken thighs, skinned if desired
cup soy sauce
- 3 scallions, sliced
- 3 tablespoons light brown sugar
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
What To Do:
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.
Drain chicken, reserving marinade.
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.
In a small saucepan over high heat, boil reserved marinade 5 minutes, stirring occasionally. Spoon over chicken and serve immediately.
Serve with jasmine rice and sliced scallions.
Wanna start off with a delicious Asian-style soup? We recommend our Best Noodle Soup Ever!
For safety when using marinades, never consume a marinade that has come in contact with raw poultry, meat, or seafood, nor let it come in contact with cooked food unless the marinade has been brought to a boil and boiled for at least 3 minutes, stirring frequently.
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