Penny-Pinching Teriyaki Chicken

By: Mr. Food
By: Mr. Food

Penny-Pinching Teriyaki Chicken

Penny-Pinching Teriyaki Chicken

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!

Serves: 4

Chilling Time: 4 hr

Cooking Time: 20 min

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

8-Inch Chef's Knife. Under $10!


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.

• 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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