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| Great for the grill |
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 | | CENTRAL OREGONIAN | | This teriyaki chicken recipe is perfect for the barbecue. |
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Well now that barbecue season has officially started I thought that I would give you another recipe to try out on the grill this summer. I may have mentioned it before but I will tell you again, we barbeque all year round. I can't tell you how many times either Cam or I have been seen huddled close to the barbecue trying to stay warm while we wait to turn the meat or keep it from burning on one side. The ease of cleanup and the taste just draw us to that grill several nights a week.
I like this recipe because you can either use it as a marinade and let the meat, sit in it all day or night long or you can use it to brush on the meat and while it doesn't give quite as much flavor as the marinade, it is a great glaze for the meat. If you aren't much of a barbeque aficionado then you can also cook this chicken in an electric skillet. I have had it both ways and it is really good. I like to use chicken thighs but breasts are okay. You just have to really watch them and make sure that the meat doesn't overcook and dry out.
I also have found that it is good either with the lemon or without. If you don't have lemons or lemon juice in the house, not to worry, just leave it out. It does affect the flavor some but it will still be fine. If you don't have fresh ginger you can substitute ground ginger. Another option I have seen on a couple of cooking shows but haven't found in the area yet is grated ginger in a tube. If you find some, let me know where!
Pair this chicken recipe with rice and grilled veggies and you have a fun summer treat. Enjoy!
Teriyaki Chicken
1/2 cup lemon juice
1/2 cup soy sauce
1/4 cup honey
1/4 cup brown sugar
2 T water
1 clove garlic, minced
1 tsp fresh grated ginger or 3/4 tsp ground ginger
8 boneless chicken thighs
Combine first 7 ingredients and if using as a marinade pour it over the chicken thighs and cover. Let sit overnight or all day. If you can turn the meat once before cooking that is good. When the grill is hot, place chicken on the grill and discard marinade. If you are using it as a glaze and cooking on the grill then brush the liquid on the thighs as they cook. If you are cooking the chicken in an electric skillet place chicken breasts on the bottom of the skillet and pour liquid over the chicken and cook over a medium heat for about 30 minutes turning chicken occasionally.
Serves 4-8 depending on the size of the thighs . |
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