electronic Gourmet Guide


Teriyaki Ginger Chicken Thighs

Teriyaki Chicken

Serving Size: 4
Preparation Time: 1:00

  • 3 lb Chicken Thighs—Boned and skinned
  • 2 inches ginger root
  • 1/2 cup soy sauce, Tamari
  • 1/2 cup mirin (sweet rice vinegar)
  • 1 tbl honey
  • 1/4 cup sake (rice wine)—gin will do

Bone and skin the chicken thighs, keeping the meat as intact as you can.

Grind or grate the ginger, place it in the center of a towel and wring out the juice.

Mix the ginger juice, soy, mirin, honey and sake, and marinate the chicken thighs. You may find it easier to handle by skewering the chicken thighs.

Drain the marinade, and reduce it to a syrup by boiling.

Grill the chicken thighs on medium heat, painting them with the marinade to build up a glaze when they are almost done. Don't turn your back or they may burn as the sugar in the sauce tends to caramelize too quickly.

Slice and serve. The slices should have a moist shiny glaze. Brown rice is a good side dish.

If you don't like ginger, you can leave it out. You can try Maple Syrup for a distinctly un-Japanese variation.

Yes you can do this with chicken breasts too, but thighs are better. As a matter of fact, this works on Salmon, Shrimp and Steak just as well.

Suggested Wine: Sake

NOTES: Cut into tidbits and skewered, this makes a tasty appetizer. Try alternating equal sizes of chicken and shrimp.

Steve's #15 Recipes

© 1996, Steve K. Holzinger. All rights reserved.

This page originally published as part of the electronic Gourmet Guide between 1994 and 1998.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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Modified March 2007

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