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New Recipe of the Week – Honey-Teriyaki Chicken

Pretty much every week I try a new recipe. Every Tuesday I will try to post a new recipe we had this week and let you know if it was good or bad. This weeks recipe comes from a FREE magazine that I get, Martha Stewart Everyday Food. I get tired of the same old chicken so I made Honey-Teriyaki Chicken. It was really good and a recipe I will make again in the future. It was fast and easy! I will write the recipe and I will also add my notes. Hope you enjoy it!

Honey-Teriyaki Chicken
1/2 cup honey
2 Tbsp rice vinegar
2 Tbsp soy sauce
4 garlic cloves, minced
2 Tbsp peeled and finely grated ginger*
1 Tbsp salt 1/2 tsp pepper (I hardly added salt because of the soy sauce)
8 bone-in skin on chicken thighs – about 3 lbs (I used 3 boneless, skinless chicken breasts, flattened)

~Preheat oven to 450 degrees. Line a rimmed baking sheet with foil. In a large bowl mix all the ingredients except chicken. Add chicken and toss to coat. Transfer chicken and sauce to baking sheet.

~Bake chicken, skin side up basting occasionally with pan juices, until well browned and cooked through, 25-30 minutes. Serve chicken with pan juices. Since I use the chicken breasts it takes less time because I flatten them a little before I coat them with the sauce.

*Ginger note – I buy a few pieces of fresh ginger and peel it with a spoon. I then put it in the freeze. When ever I need fresh ginger I pull it out of the freezer and grate what I need.

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[...] Honey Teriyaki Chicken, mashed potatoes, corn (make a double batch of potatoes) [...]

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