Monday, May 18, 2009

honey-teriyaki chicken... 30 minutes



the goods:

1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
8 bone-in, skin-on chicken thighs

Preheat oven to 475 degrees. Line a rimmed baking sheet with foil. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper.



Add chicken and toss to coat. Transfer chicken to baking sheet. Bake chicken, skin side up, basting occasionally, until well browned and cooked through, 25 to 30 minutes.



Serve with sticky rice drizzled with pan juices. YUMMMMM!

(sticky rice: 1 cup medium grain rice, 2 cups water. Pour rice into a saucepan and cover with cold water. Bring to a boil, uncovered over medium-high. Once a rolling boil is achieved, immediately cover and reduce heat to low. Simmer covered for 20 minutes. Remove from heat and let stand 5-15 minutes.)

4 comments:

Amber Carter said...

Ok, so whats the secret with sticky rice??? Every time I make rice Jason tells I need to make "sticky rice". I make it in the rice cooker or the stove top just like the directions say. How are you supposed to make the stuff sticky!

Amber Carter said...

Thanks for posting the sticky rice directions. That is usually how I make my rice too, but I use the long grain. I guess the grain size is the difference in sticky vs. non-sticky.

Chris and Jenni said...

YUM! YUM! YUM! YUM! I am not a skin eater but this skin was so yummy and crispy and sweet and yummy.... I ATE IT!!!

amanda said...

I just made the honey teriyaki chicken --- delicious!! It was so easy and so yummy! Thanks for posting it. I love slow cooker meals - do you think I can slow cook this recipe?

ps: I love your blog!!!