Thursday, June 18, 2009

Honey-Teriyaki Chicken

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.

Honey-Teriyaki Chicken


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.

A great all-around family meal


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


Aggie said...

What a great easy weeknight dinner, I really like this recipe Jamie! I must have overlooked it, lol, will be trying it soon for sure!

Ginger said...

Hey Jamie

The Chicken looks incredible. I know that my family would love it!! Thanks for sharing and have a great weekend.


HoneyB said...

If I have to eat meat I really prefer to eat chicken or seafood. This looks delicious!

Aggie said...

I'm making these tonight Jamie!

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