It was time for a change. Something Asian-inspired was starting to sound good, a cuisine we rarely get to enjoy unless we travel to the big city. And to be quite honest, I’ve been getting tired of cooking on the outdoor grill. I know, mid-Winter will come and I’ll be whimpering about not being able to go outside to cook. Call me fair weathered, my friends.
So are we ever really happy? Well, this made me happy when I pulled it out of the oven. Sticky, gingery, sugary, garlicky chicken thighs. Yum!
The aroma of sweetness, soy and fresh ginger could be smelled clear outside through the open windows and in to the yard. Hubs came in from working and said “Wow! It sure smells good in here!” Since it just so happened to be lunch time, I plated him right up.
Many times chicken thighs can be tough if overcooked. The meat on these succulent pieces was perfectly tender. I think one of the keys is to leave the bone in. It’s usually less expensive to purchase them with the skin on. It’s so easy to remove, and the bone is left intact. The ones that are sold skinless are typically boneless as well. I’ve not had much luck with them, so I just go to a little extra work to guarantee tenderness.
The chicken was basted in a sauce that baked to form a glaze that was delightfully Oriental. He was very quiet while he ate, savoring each bite that he took.
This dish is nice enough to serve to company. Accompanied with white rice and steamed vegetables, it’s sure to be enjoyed by all. You’ll feel like you’re dining at a nice Chinese restaurant! Though it is nice to go out once in awhile and have someone else do all of the work. It’s just not that easy for us to hop in the car and drive over a hundred miles to satisfy a hankering.
There’s no wok required, just a regular baking dish. The ingredients are standard enough that even I could find them readily available at the local independent grocer.
Simple and delicious. Smack, smack go the lips.
If you’re in the mood for a change of pace, give this recipe a try. We have enjoyed it over the years. I hope you will to!
Teriyaki-Style Chicken
Ingredients
- 1 tablespoon cornstarch
- 1 tablespoon water
- ½ cup soy sauce
- ¼ cup rice wine vinegar
- 1 teaspoon crushed garlic
- 2 teaspoons fresh grated ginger
- ½ cup brown sugar
- green onions
- 8 chicken thighs skinless, bone-in
Instructions
- Preheat oven to 425 degrees.
- In a small saucepan, whisk together the cornstarch and water until smooth.
- Add the soy sauce, vinegar, garlic, ginger and brown sugar. Stir well.
- Bring to a slow boil over medium heat, stirring until the sauce thickens. Set aside.
- Rinse chicken and remove skin, if necessary. Pat dry.
- Pour the sauce into the bottom of a 9 x 13 baking pan.
- Add chicken and turn pieces to coat.
- Bake for 20 minutes. Turn pieces over and continue to bake for 10 minutes.
- Turn pieces again and bake until sauce begins to get sticky. Approx. 10 minutes.
- Remove from oven. Baste pieces with remaining pan sauce.
- Allow to sit for 5 minutes, until the glaze is set. Transfer to serving dish.
- Garnish with thin slivers of green onion, sliced diagonally.
Notes
