ATK'S CHICKEN TERIYAKI

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Atk's Chicken Teriyaki image

From America's Test Kitchens. Very simple, fast and delicious. You'll never bother with another bottled teriyaki sauce again. ATK used a microplane to grate the ginger and garlic, but you can easily mince it very, very fine. Serve over short grain rice for a traditional presentation. Steamed carrots, onions and bean sprouts complete your plate.

Provided by DeSouter

Categories     Chicken Thigh & Leg

Time 35m

Yield 8 serving(s)

Number Of Ingredients 7

8 boneless chicken thighs
1/2 cup sugar
1/2 cup soy sauce
1 garlic clove, grated
1/2 teaspoon fresh ginger, grated
2 tablespoons mirin
1/2 teaspoon cornstarch

Steps:

  • Turn on broiler and position top rack 8" from broiler element.
  • Bone chicken thighs and slash the skin. Season with salt and pepper on both sides.
  • Place chicken on a broiling pan, skin side up. Broil for 8 to 14 minutes, rotating your pan halfway through the process to ensure even cooking. (When broiling is done, be sure to let chicken rest for 2-3 minutes before slicing.).
  • To make the teriyaki sauce, heat sugar, soy sauce, garlic and ginger in a sauce pan. Heat until mixture comes to a gentle boil.
  • Stir together cornstarch and mirin (available in the Asian food section of your supermarket) in a small bowl. Add this mixture into the saucepan and simmer for 4-5 minutes, until the mixture becomes a thickened glaze consistency.
  • Spoon over chicken thighs that have been sliced (into five or six slices on the diagonal) and enjoy.

Nutrition Facts : Calories 260.6, Fat 14.4, SaturatedFat 4, Cholesterol 79, Sodium 1100.2, Carbohydrate 14, Fiber 0.2, Sugar 12.8, Protein 18.2

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