Friday, January 24, 2014

Teriyaki Chicken Thighs

I've eaten this for lunch since Tuesday, and I find myself eagerly anticipating the next lunch, and wondering why I have to wait until lunch, because it's not like I haven't eaten chicken for breakfast.

The original recipe came from Mr. Food, but I added pineapple chunks and left out scallions (because I couldn't find any). I also used generous amounts of olive oil to subsidize the marinade while cooking since it didn't look like enough sauce to pour over anything came out of that bag.



Serves: 4 I diced the chicken after cooking, so this could be more if you're fond of sides and easy with the meat portions.
Marinade 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 
1 can pineapple chunks 

What To Do:
Place chicken in a large resealable plastic bag. I bought boneless by accident. I did cut off most of the fat, but I wasn't OCD about it.

In a small bowl, combine remaining ingredients. I chopped a third of the pineapple into mush with a Pampered Chef chopper and added it to the marinade for additional moisture. Mix well and add to chicken. Seal bag and marinate in refrigerator about 4 hours, turning occasionally.

Drain chicken, reserving marinade.

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.

In a small saucepan over high heat, boil reserved marinade 5 minutes, stirring occasionally. Spoon over chicken and serve immediately.

I used olive oil instead of cooking spray, added the marinade immediately to the pan and cooked it all together. I haven't died of salmonella poisoning, so I must assume this works. 

Serve with jasmine rice and sliced scallions. I'm eating it with brown rice and quinoa, the rest of the pineapple chunks added after cooking, and canned peas. Nom nom nom.

Mr. Food warning: 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.

Happy Friday, dear readers. Make a double portion of this tonight, and you'll be happy all weekend on the leftovers. 

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