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Penny-Pinching Teriyaki Chicken

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Rate this recipe 4.6/5 (14 Votes)
Penny-Pinching Teriyaki Chicken 1 Picture

Ingredients

  • 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

Details

Servings 4
Preparation time 20mins
Adapted from mrfood.com

Preparation

Step 1

Place chicken in a large resalable 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.



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