No need to heat up the oven or fire up the grill for this recipe. My Skillet Teriyaki Thighs are so delicious and easy to make right on top of the stove. Tender chicken thighs with a delicious sticky glaze served over sticky rice. Oh Yum!
Skillet Teriyaki Chicken Thighs
2 pounds boneless, skinless chicken thighs
2 tablespoons Star Fine Foods Extra Virgin Olive Oil
2 tablespoons butter
3 tablespoons balsamic glaze
1/4 cup low sodium soy sauce
1/2 cup honey
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1 Tablespoon cornstarch
In a large Ziploc bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, chopped scallions and salt. Add the chicken, seal the bag, and then carefully move the chicken around in the bag until it's thoroughly coated. Place the chicken in the fridge to marinate overnight or for a minimum of 2 hours. Remove the chicken from the bag and shake off excess marinade. Reserve the marinade for later.
1/4 cup low sodium soy sauce
1/2 cup honey
2 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon salt
1 Tablespoon cornstarch
In a large Ziploc bag, whisk together the balsamic vinegar, soy sauce, honey, olive oil, minced garlic, chopped scallions and salt. Add the chicken, seal the bag, and then carefully move the chicken around in the bag until it's thoroughly coated. Place the chicken in the fridge to marinate overnight or for a minimum of 2 hours. Remove the chicken from the bag and shake off excess marinade. Reserve the marinade for later.
Transfer the marinade to a saucepan. Whisk in cornstarch and two tablespoons water. Turn heat to medium high and bring sauce to a low boil until sauce begins to thicken and look like syrup. You want to stir frequently to make sure it doesn't burn. Remove from heat and set aside.
Pour or brush sauce over chicken and serve over fluffy rice. Enjoy!
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