Memorial Weekend is synonymous to grilling, barbecue and picnic. So to kick-off the weekend, I pan-grilled some boneless chicken thighs marinated overnight in homemade teriyaki sauce.
I just love my grill pan! It’s one of my tools for healthy cooking. ;) The chicken turned out great. I had to tweak the marinade a little as the recipe book version was a little too salty for my taste.
2-3 lb cut up chicken
1 T grated fresh ginger root
1 clove garlic, crushed
2/3 C soy sauce
1 T sake
1/2 C mirin
5 T sugar
1. Wash and clean the chicken pieces, then towel dry. (Note: Make sure you wash your hands with soap after handling chicken before touching anything else!)
2. Make teriyaki sauce. Marinate chicken pieces for several hour or overnight in the refrigerator.
3. Coat the grill pan with cooking spray. Lay the chicken pieces on the pan skin side down and cook as you would on a charcoal/gas grill. Turn the chicken several times for even cooking and brush with the marinade every so often.
Chicken teriyaki may be served hot or cold but we prefer hot with hot rice. The sauce/marinade can also be used with other meats and fish.
We all loved how the chicken turned out, specially my daughter. She kept asking how many pieces I cooked as she was worried there won’t be enough for seconds…or thirds. :)
If you keep cooking the healthy way and do regular exercise, you won’t have to worry about using cheap health insurance anytime soon. Hee hee. :)
Thank God it’s Friday! Weeeee! :)