This Teriyaki Chicken dish is easy, full of wonderful flavor and texture. The brown sugar and honey adds a nice sweetness. You will crave this dish for its nice kick of spice from the ginger and pepper flakes. Serve it with your favorite veggie or salad and you are set for a delicious dinner, full of goodness.
I must say, I have been so touched by the emails from my foodie friends concerning my where abouts. Thank you all for your concerns and kindness. I feel the love! And for anyone wanting to know what I have planted in the garden, we have: cucumbers, anaheim peppers, jalapenos, bell peppers, roma tomatoes, early girl tomatoes, black cherry tomatoes, swiss chard, green beans, arugula, squash, zucchini, onions, basil, mint, sage and leeks. I will also be planting a lemon, peach and plum tree. Life is good!
adapted from Ellie Krieger
1/4 cup Tamari low-sodium soy sauce
2 tablespoons brown sugar
2 tablespoons dry sherry
2 tablespoons rice vinegar
1 tablespoon honey
3 garlic cloves, crushed with a garlic press
2 teaspoon finely grated fresh ginger
1 teaspoon red pepper flakes
2 pounds skinless chicken thighs or breast
2 teaspoons sesame seeds
Combine the soy sauce, sugar, sherry, vinegar, honey, garlic, ginger and red pepper flakes and stir until the sugar dissolves. Transfer to a resealable plastic bag and add the chicken. Seal the bag and marinate the chicken in the refrigerator, turning once, for 1 hour. The chicken can be marinated for up to 4 hours.
Heat the broiler to high. Arrange the chicken on a broiler pan skin side down and broil until brown and crispy, 8 to 10 minutes. Flip the chicken and broil until almost cooked through, about 8 minutes longer. Sprinkle with sesame seeds and cook until the seeds turn golden brown and the chicken is done, 1 to 2 minutes longer. Note: if usuing chicken breast, cook longer.