Recipe: Teriyaki Ginger Chicken Thighs

Teriyaki Ginger Chicken Thighs

Serving Size: 4
Preparation Time: 1:00

Ingredients

3 lb Chicken Thighs—Boned and skinned
2 inches ginger root
1/2 cup soy sauce, Tamari
1/2 cup mirin (sweet rice vinegar)
1 tbl honey
1/4 cup sake (rice wine)—gin will do

Preparation

Bone and skin the chicken thighs, keeping the meat as intact as you can.

Grind or grate the ginger, place it in the center of a towel and wring out the juice.

Mix the ginger juice, soy, mirin, honey and sake, and marinate the chicken thighs. You may find it easier to handle by skewering the chicken thighs.

Drain the marinade, and reduce it to a syrup by boiling.

Grill the chicken thighs on medium heat, painting them with the marinade to build up a glaze when they are almost done. Don't turn your back or they may burn as the sugar in the sauce tends to caramelize too quickly.

Slice and serve. The slices should have a moist shiny glaze. Brown rice is a good side dish.

If you don't like ginger, you can leave it out. You can try Maple Syrup for a distinctly un-Japanese variation.

Yes you can do this with chicken breasts too, but thighs are better. As a matter of fact, this works on Salmon, Shrimp and Steak just as well.

Suggested Wine: Sake

NOTES: Cut into tidbits and skewered, this makes a tasty appetizer. Try alternating equal sizes of chicken and shrimp.

Steve's #15 Recipes

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Modified March 2007

Return to the
Global Gourmet^®
Main Page

Labor Day Recipes

Global Gourmet^®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Advanced Search
Recent Searches

Teriyaki Ginger Chicken Thighs

Ingredients

Preparation

Steve's #15 Recipes

Departments

IACP CookbookAward Winners

JBF CookbookAward Winners

Classic Cookbooks

IACP Cookbook
Award Winners

JBF Cookbook
Award Winners