Simple, simple, simple....but so much flavor! I knew when making the sauce for this chicken it was going to be good. It smelled great. The chicken turned out so moist and we loved the honey-teriyaki flavor. The recipe called for 8 chicken thighs. I used 4 thighs and a package of drumsticks. I happened to have a box of Rice-a-Roni Chicken Teriyaki rice in my pantry(perfect match). Along with some green beans and my family had a well balanced and delicious meal.
Recipe by Everyday Food Magazine May 2009
1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)
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 and sauce to baking sheet.
Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.
Mom's Cooking Club Lesson: Fresh ginger gives such a bold flavor to this dish. I usually find large pieces in my produce section, so I break off a reasonable size piece which keeps it more affordable since it's priced by the pound. Ginger can be stored in the refrigerator for up to three weeks if left unpeeled or stored unpeeled in the freezer for up to six months.