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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (199g) Recipe makes 4 servings |
||
| Calories 242 | ||
| Calories from Fat 74 | (30%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.3g | 12% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 2.7g | ||
| Polyunsaturated Fat 2.6g | ||
| Trans Fat 0.2g | ||
| Cholesterol 115mg | 38% | |
| Sodium 1047mg | 43% | |
| Potassium 424mg | 12% | |
| Total Carbohydrate 12.0g | 3% | |
| Dietary Fiber 0.6g | 2% | |
| Sugars 8.0g | ||
| Protein 29.0g | 57% | |
Teriyaki Delight
By: Lavender Lynn
Jan 4, 2008
This is an easy and delicious main dish. If you started marinating the chicken in the morning, this is a very quick main dish in the evening. Recipe from Family Fun. Prep time does not include marinating time.
SERVES 4
Ingredients
Marinade
- 1/4 cup ketchup
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons fresh garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 teaspoons dark sesame oil
Chicken
- 8 boneless skinless chicken thighs
- sesame seed, toasted in a skillet
- cooked rice
- green onion top, cut into 2-inch strips
Directions
1
Place chicken in gallon sized zip-lock bag and the marinade ingredients. Place in bowl in refrigerator for at least 4 hours. Turn bag occasionally during the day.2
Remove chicken from bag and discard marinade.3
This can be cooked on grill or in broiler.4
Either way chicken should be cooked about 5 minutes on each side.5
Transfer to cutting board and let thighs rest for 5 minutes.6
Slice each piece at a diagonal. Sprinkle on toasted sesame seeds.7
Serve over rice, and garnished with green onions.
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Roasted Garlic and Balsamic Marinade
Browse similar recipes by category
- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: ceruleanseven
On Oct 6, 2008
This made for very moist and flavorful chicken. I reduced the amount of sesame oil, as a personal preference. I also made a double batch of the marinade (reserved from raw chicken) so my husband could pour extra sauce over his rice - by itself, the sauce is REALLY tangy. Served with rice and steamed veggie medley. Thanks for posting!
From: Kim127
On Sep 21, 2008
This is such an easy recipe to make and the flavor is really wonderful. I marinated the chicken for about 5 hours and then put them on the grill for about 10 minutes. Thanks!!
From: Me & Mr. Jones
On Mar 22, 2008
What a beautiful blend of flavors! We finally hit the near 60 mark in the Puget Sound area so today was a grilling day! I had actually made this for our OAMC by dumping the chicken and marinade into a freezer bag, let it thaw in the fridge, and had DH grill it "low and slow". We'll definitely be eating this often throughout the summer grilling season. Thanks for posting, Lavendar Lynn!
From: Anme
On Jan 17, 2008
This made a lovely meal tonight. I use boneless skinless chicken breasts to make these a bit healthier. I used my indoor grill and it worked great. The marinade was excellent even tho I only had time to marinade these for about 3 hours. I plan on making these again with other meats. Very good!
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