When it comes to Chicken, I am a sucker for this sauce. I have made my teriyaki chicken more times than I could remember, never to share the simplest recipe I know. In reality, its all in the sauce. First off, unless you like dry chicken, thighs are the way to go. Now, if you want to scale up on the health meter, perhaps a boneless, skinless thigh would work (this happens to be my choice). One thing to know, it is virtually impossible to dry out a thigh, all right, I take that back. . .but, it is difficult to ruin it. This is a keeper, and guaranteed too die for. . .and it's kosher too. . .oy vey, I mean Soy Vay!Ingredients
- 1 jar of Soy Vey, pictured here
- 12 chicken thighs, skinless and boneless
- 1 plastic zip lock bag
Directions
Put chicken in bag and pour sauce over thighs. Place bag in refrigerator for 2 hours. Put chicken and marinade in a 9x3 baking pan and bake at 350 for 25 minutes. The more sauce you keep the moister the chicken. Cook longer for larger thighs.
Tips and Precautions
- Always use caution when cooking chicken
- You cannot ruin the thighs, so let them have it, cook thoroughly
- Marinate longer for better flavor
- Try it with any cut of chicken
3 comments:
Add some tomato paste and sesame seeds for "sesame chicken"
Hey BikerBoy, hop of the seatless fixie and take a look at the ingredients...there's sesame seeds in the sauce!
...and *don't* add no friggin tomato paste...that would be so (mission) un-hip(ster).
Dirty
Good, yes. Best chicken ever, no.
Post a Comment