REC: Teriyaki Chicken

I had a yummy dinner tonight...Teriyaki Chicken with brown rice and brussel
sprouts

Grilled Teriyaki Chicken
6 servings

6 chicken thighs (I prefer thighs over breasts...a heck of a lot more
flavor, but use breasts if you like, just don't cook as long)

Marinade:
1/4 cup Japanese soy sauce (if you only have Chinese soy sauce, use that,
but there is a difference in flavors)
1 teaspoon sugar or honey
2 crushed garlic cloves (go for the fresh, please do NOT use garlic salt,
bleh)
1 tablespoon diced fresh ginger (please use fresh not powdered)
1/4 cup dry sherry or dry white wine
2 tablespoons orange juice
2 tablespoons olive oil

Marinade thighs in the above mixture for at least 1 hour up to 24 hours,
refrigerated.

I grill in my cast iron grill pan on the stove. This is a wonderful outside
grilling recipe, but on top of the stove is great, especially for us
apartment dwellers.

Anyway, I also grilled some brussel sprout halves. These things were HUGE! I
love sprouts! I brushed them with olive oil and grilled them in the pan with
the thighs.

I had a lovely dinner with a half cup of brown rice, a perfect meal.

Martha

Printing now - thanks, Martha!
(I like thighs too)

--
Walking on . . .
Laurie in Maine
207/110 60 inches of attitude!
Start: 2/02 Maintained since 2/03


"MH" wrote
I had a yummy dinner tonight...Teriyaki Chicken with brown rice and
brussel
sprouts

Grilled Teriyaki Chicken
6 servings

6 chicken thighs (I prefer thighs over breasts...a heck of a lot more
flavor, but use breasts if you like, just don't cook as long)

Marinade:
1/4 cup Japanese soy sauce (if you only have Chinese soy sauce, use that,
but there is a difference in flavors)
1 teaspoon sugar or honey
2 crushed garlic cloves (go for the fresh, please do NOT use garlic salt,
bleh)
1 tablespoon diced fresh ginger (please use fresh not powdered)
1/4 cup dry sherry or dry white wine
2 tablespoons orange juice
2 tablespoons olive oil

Marinade thighs in the above mixture for at least 1 hour up to 24 hours,
refrigerated.

I grill in my cast iron grill pan on the stove. This is a wonderful
outside
grilling recipe, but on top of the stove is great, especially for us
apartment dwellers.

Anyway, I also grilled some brussel sprout halves. These things were HUGE!
I
love sprouts! I brushed them with olive oil and grilled them in the pan
with
the thighs.

I had a lovely dinner with a half cup of brown rice, a perfect meal.

Martha

MMM, this chicken looks yummy, thanks Martha!


"MH" wrote in message
...
I had a yummy dinner tonight...Teriyaki Chicken with brown rice and
brussel
sprouts

Grilled Teriyaki Chicken
6 servings

6 chicken thighs (I prefer thighs over breasts...a heck of a lot more
flavor, but use breasts if you like, just don't cook as long)

Marinade:
1/4 cup Japanese soy sauce (if you only have Chinese soy sauce, use that,
but there is a difference in flavors)
1 teaspoon sugar or honey
2 crushed garlic cloves (go for the fresh, please do NOT use garlic salt,
bleh)
1 tablespoon diced fresh ginger (please use fresh not powdered)
1/4 cup dry sherry or dry white wine
2 tablespoons orange juice
2 tablespoons olive oil

Marinade thighs in the above mixture for at least 1 hour up to 24 hours,
refrigerated.

I grill in my cast iron grill pan on the stove. This is a wonderful
outside
grilling recipe, but on top of the stove is great, especially for us
apartment dwellers.

Anyway, I also grilled some brussel sprout halves. These things were HUGE!
I
love sprouts! I brushed them with olive oil and grilled them in the pan
with
the thighs.

I had a lovely dinner with a half cup of brown rice, a perfect meal.

Martha

I made your recipe exactly as posted, except I forgot OJ so I used dried
orange peel instead, and it was out of this world. This is being filed in
my permanent recipe collection...the kids loved it, my husband waxed poetic
about it. Thanks for the great marinade! Elise
"MH" wrote in message
...
I had a yummy dinner tonight...Teriyaki Chicken with brown rice and
brussel
sprouts

Grilled Teriyaki Chicken
6 servings

6 chicken thighs (I prefer thighs over breasts...a heck of a lot more
flavor, but use breasts if you like, just don't cook as long)

Marinade:
1/4 cup Japanese soy sauce (if you only have Chinese soy sauce, use that,
but there is a difference in flavors)
1 teaspoon sugar or honey
2 crushed garlic cloves (go for the fresh, please do NOT use garlic salt,
bleh)
1 tablespoon diced fresh ginger (please use fresh not powdered)
1/4 cup dry sherry or dry white wine
2 tablespoons orange juice
2 tablespoons olive oil

Marinade thighs in the above mixture for at least 1 hour up to 24 hours,
refrigerated.

I grill in my cast iron grill pan on the stove. This is a wonderful
outside
grilling recipe, but on top of the stove is great, especially for us
apartment dwellers.

Anyway, I also grilled some brussel sprout halves. These things were HUGE!
I
love sprouts! I brushed them with olive oil and grilled them in the pan
with
the thighs.

I had a lovely dinner with a half cup of brown rice, a perfect meal.

Martha

kewl!

Martha

"Cox SMTP east" wrote in message
news:aqAtb.3362$SV2.2478@okepread01...
I made your recipe exactly as posted, except I forgot OJ so I used dried
orange peel instead, and it was out of this world. This is being filed in
my permanent recipe collection...the kids loved it, my husband waxed
poetic
about it. Thanks for the great marinade! Elise
"MH" wrote in message
...
I had a yummy dinner tonight...Teriyaki Chicken with brown rice and
brussel
sprouts

Grilled Teriyaki Chicken
6 servings

6 chicken thighs (I prefer thighs over breasts...a heck of a lot more
flavor, but use breasts if you like, just don't cook as long)

Marinade:
1/4 cup Japanese soy sauce (if you only have Chinese soy sauce, use
that,
but there is a difference in flavors)
1 teaspoon sugar or honey
2 crushed garlic cloves (go for the fresh, please do NOT use garlic
salt,
bleh)
1 tablespoon diced fresh ginger (please use fresh not powdered)
1/4 cup dry sherry or dry white wine
2 tablespoons orange juice
2 tablespoons olive oil

Marinade thighs in the above mixture for at least 1 hour up to 24 hours,
refrigerated.

I grill in my cast iron grill pan on the stove. This is a wonderful
outside
grilling recipe, but on top of the stove is great, especially for us
apartment dwellers.

Anyway, I also grilled some brussel sprout halves. These things were
HUGE!
I
love sprouts! I brushed them with olive oil and grilled them in the pan
with
the thighs.

I had a lovely dinner with a half cup of brown rice, a perfect meal.

Martha