Chicken Thighs Teriyaki

posted by RisaG 08-20-99 11:47 AM

Chicken Thighs Teriyaki
Recipe By : RisaG
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Chicken &Turkey
Amount Measure Ingredient -- Preparation Method

1 small pkg skinless chicken thighs -- pricked w/fork

Teriyaki Sauce:

1/2 cup soy sauce
1 (1 inch) piece gingerroot -- peeled/coarsely chop
1 clove garlic -- coarsely chopped
1/4 tsp ground black pepper
juice of 1/2 lemon
juice of 1/2 orange -- or 1-1/2 T. o.j.
1 tbsp light brown sugar
1 tsp dark sesame oil

In blender, whirl all sauce ingredients together so that the flavors meld quickly and the garlic & ginger are finely chopped as to almost disappear.

Place chicken thighs in a small baking dish or corningware and cover with teriyaki sauce. Set aside in refrigerator for 1 hr or more.

When ready to cook, preheat GF Grill or outdoor grill.

When hot, spray with a little nonstick cooking spray.

Let the excess teriyaki drip off the chicken and place it on the GF grids or grill rack.

Close and cook for 5 minutes. Open and flip over. Cook for another 5-7 minutes or until juices run clear.

When done, remove to plate and let it sit for a few moments.

Meanwhile, pour the rest of the marinade in a pyrex cup or something microwaveable. Place in microwave and cook until boiling (time depends on your wattage of microwave). When done, remove and let it sit until the bubbles settle down.

Recipe for the teriyaki sauce came from "100 Simple Sauces for Today's Healthy Home Cooking" by Carl Jerome, Published by Henry Holt & Company, NYC, ISBN # 0-8050-4799-9, Copyright 1997 by Carl Jerome.

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