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Penny-Pinching Teriyaki Chicken

(4 Votes)
SERVES
4
CHILL TIME
4 Hr
COOK TIME
20 Min
READY IN
4 Hr 20 Min

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!

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
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.

 

Notes
  • 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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