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Chicken Teriyaki-ish

Tom, my picky husband, will eat little meat or fish, leaving me constantly desperate to find new chicken dishes. Luckily for me, there are a few takeout places I can go to that offer chicken dishes Tom likes.

I usually refuse to cook a dish that I can get at a good takeout place. Tom loves Chinese lemon chicken, and there’s no way I’m cooking it when that restaurant two miles away will do it for me. Chicken kabobs are another favorite, available from the local Persian restaurant, and I can get chicken teriyaki from the nearby Japanese restaurant, which happens to be called The Crazy Asian.

(I apply this principle to bread, too. Why go to the trouble of yeasting and kneading whn there’s fabulous bread to be had at every market these days? The same goes for cupcakes. And pizza? Fuggedabodit.)

But occasionally I discover a recipe that’s so easy, I have to relax my attitude. My new feeling is, if, say, it’s rush hour, so it’s going to take less time and stress to cook something than it would to drive somewhere to pick it up, I’ll cook it. This recipe is much like the chicken teriyaki Tom likes, but cooking it myself is even easier than a 5 p.m. trip to The Crazy Asian.

8 chicken thighs (or breasts if you prefer)

1/2 cup soy sauce

1/2 cup brown sugar

2 tablespoons Dijon mustard

1 tablespoon fresh grated ginger

2 cloves garlic, finely minced

¼ teaspoon ground black pepper

1. Place the chicken pieces in a bowl. Mix together the soy sauce, sugar, mustard, ginger, garlic and pepper, and pour the mixture over the chicken. Marinate the chicken in the refrigerator for at least three hours or overnight.

2. About an hour before you want to serve the chicken, preheat the oven to 350º F. Place the chicken in a baking dish or roasting pan and cook it in the oven, basting occasionally, until the chicken is brown and cooked through,  about 55-60  minutes.

Serve the chicken hot or at room temperature.

Serves 4.

 

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4 Responses to “Chicken Teriyaki-ish”

  1. Julia Spaulding Says:

    Do you include marinade with chicken when baking? If not, what do use to baste the chicken?

    Thanks.

  2. jessica Says:

    Yes, include the marinade, and baste the chicken with it a couple of times while roasting…

  3. maria Says:

    Sounds yummy, Jessica. A dish I might be able to muster the energy up to actually cook! Thanks!

  4. Joanna Says:

    Hi Jessica! A lady I worked with taught me a similar recipe but her’s was Lazy Day Chicken… Soya sauce marinade for …. a day, I think, then, in one of those aluminum pans you can throw away if you can’t clean it. Or just line the pan with tin foil. The spices are just salt, pepper and paprika.The first time, it turned out great, but I’ve NEVER added the proper amount of paprika since then. It’s either been slightly adventureous (but otherwise bland) or “Please pass the fire extinguisher”. I can’t find that happy medium. Gonna try your recipe. See how my luck goes with that! THANKS!

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