My husband operates under the pretense that he’s too busy to make dinner (except for the two nights a week I put him into the rotation). What we always forget is that he’s really good at it! Tonight he’s bringing sexy back with our favorite chicken teriyaki recipe which we’ve forgotten all about. It’s back people!
1 tsp. honey
1/4 cup rice vinegar
1/4 cup wheat-free tamari soy sauce
4 garlic cloves
2 tablespoons fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total, or a whole chicken)
Preheat oven to 475 degrees. In a food processor, mix garlic and peeled ginger until minced. 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 a baking dish.
Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes, or if you’re scared your chicken isn’t done like we always are– up to 50 minutes. Serve chicken drizzled with pan juices.
This recipe goes well with: Roasted Carrots with Honey, Asian Carrot Slaw, and maybe a Mango-Lime Ricotta Parfaits? Need a refresher on cutting up a whole chicken, watch Casey’s video!
Leave me comments on husbands cooking!
Eat well, Friends,
AnnieS
Filed under: Uncategorized
We had this for dinner tonight!!! Always a favorite at our house! Thanks for the recipe Annie!
Gonna try this one too! Thanks Annie!
You married Mark Sisson? Who’s that other guy?