Monday, May 24, 2010

Orange Honey Teriyaki Chicken

I don't know about y'all but one of my very favorite things in the world is when my husband raves over food that I've made.

Which is a tricky thing to accomplish.

My mother-in-law is a really good cook and I've yet to experience anything less than spectacular cooked up in her kitchen. Therefore, my husband grew up eating fantastic food all the time. In college, he was my brother's roommate. My brother is a great cook too (and more creative than yours truly). So my dear sweet husband has spent his whole life surrounded by good food.

Making it tough to impress him. Really tough, y'all. His Momma didn't feed him enough "Cream-of-whatever Casseroles" growing up.

But tonight was one of those nights where my dear husband went on and on about how good the dinner was. Even going to the point of saying it was one of the best meals I've made, ever.

It made me blush.

Here's entree that my husband flipped out about. :)



Our ingredients.

First we need to use a tiny grater, AKA a "zester," and grate 3-4 cloves of garlic. Then take your orange and zest it.

In a bowl combine garlic, orange zest, the juice of the orange, 1/3 c. soy sauce, 1/3 c. chicken broth (low sodium or 0 sodium) and 2 tbsp. sherry. 


Now add in 1/4 tsp. ground ginger, 1/2 tsp. onion powder and 1/4 tsp. ground black pepper.


Whisk it. Whisk it good.



Drizzle in 2-3 tbsp. honey, depending on how sweet you like your teriyaki.


To thicken the marinade, throw in 1 tbsp. cornstarch. Whisk.

Congratulations! You've just made Orange Honey Teriyaki Sauce. :)



To the teriyaki marinade add about 2 lbs. of boneless skinless chicken thighs.



Get everybody nicely coated. Let the chicken sit in the marinade while you fire up the grill.

Once the grill is nice and hot, place the thighs on and grill for about 10-15 minutes per side, depending on how hot your grill is.


When they're done they'll look something like this. Super moist, flavorful and lip-licking good. :)

Orange Honey Teriyaki Chicken (printable recipe)
Serves 4

2 lbs. boneless skinless chicken thighs, rinsed and patted dry.

Marinade
1/3 c. soy sauce
1/3 c. chicken broth
2 tbsp. sherry or miren
3-4 cloves garlic, finely grated
1 orange, zested and juiced
1/4 tsp. ground ginger
1/2 tsp. onion powder
1/4 tsp. ground black pepper
2 tbsp. honey
1 tbsp. cornstarch


Whisk together all the marinade ingredients together in a large bowl. Add chicken thighs to bowl and toss chicken to evenly coat with marinade.

Get your grill fired up. Remove the chicken from marinade and grill for 10-15 minutes per side or until the chicken is cooked through.

Serve up with some sticky rice and steamed vegetables. Enjoy!


Quick Tip: Another variation on this would be to throw all the ingredients into a slow cooker, set to low, and let it cook for at least 5 hours. When it's done, the meat will be fall-apart tender. You could easily substitute bone-in thighs too if you make it in the slow cooker.

2 comments:

  1. This looks awesome. We'll have to try it. The recipe I have is too sweet (according to Matt). Thanks for posting!

    ReplyDelete
  2. This recipe sounds so delicious and I don't even like chicken thighs. I can't wait to try it! Thanks!

    ReplyDelete

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