Thursday, May 19, 2011

"i really likes this"

guest blog with liz girsch
it is an honor to be stacy’s first guest blogger. it was a lot of pressure to deliver a recipe, and i think i spent a bit too much time obsessing about what would be the right fit. should it be kid-friendly, delicious for grown ups, easy to make, a soup, one of our house’s standard favorite, slow cooker fare? i could go on and on – ask stacy, i did.  and after all of my analysis, i’m sharing with you something brand new to me. i made this for the first time last night. my four-year-old announced “I really likes this” and a friend of my seven-year-old walked in our house and asked “what smells so good?” so that answers that… kid-friendly, check… easy to make, check.
i served with rice – sticky chicken and sticky rice are always a great combination plus a salad on the side. martha stewart served a napa cabbage slaw on the side. i didn’t want to push the envelope with my under 8 audience too much. next time around we’ll try that.
honey-teriyaki chicken is now in our family’s regular dinner rotation and i hope it will be in your’s too.

honey-teriyaki chicken

½ cup honey
2 tbs rice vinegar
2 tbs soy sauce
4 garlic cloves, minced
2 tbs peeled and finely grated fresh ginger (actually I say buy the stuff in the jar. it’s much easier than grating fresh ginger.)
coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)

1. preheat oven to 475°.
2. line a rimmed baking sheet with foil. in a large bowl, mix honey, vinegar, soy sauce, garlic, ginger and 1 tbs salt and ½ tsp pepper.
3. add chicken and toss to coat. transfer chicken and sauce to baking sheet.
4. bake chicken, skin side up, until well browned and cooked through, about 25 to 30 minutes. serve chicken drizzled with pan juices.

adapted from martha stewart

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