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Teriyaki Chicken with Balsamic Beets

My mother’s Chicken Teriyaki recipe has always been a summer time favorite, perfect for an outdoor grill. When the temperature got down to 25 this week, I sought it out because I thought the marinate would bring some light and summertime thoughts to a cold winter night.

Cooking them at the same time as the beets made it easy to create a full meal without much extra work–if you marinate the chicken the morning of, or the night before, the entire meal will take under an hour to cook.

Chicken Teriyaki

  • 3-4 Chicken Thighs, skin on
  • 1/2 c. Low Sodium Soy Sauce
  • 1/2 c. Sake
  • 2 T. brown sugar
  • 1 clove crushed garlic
  • 1 t. red pepper flakes
  • 1-inch piece fresh ginger, minced
  1. Prep a grill, or preheat the oven to 425 degrees.
  2. Combine marinate ingredients and pour over chicken. Marinate 2-3 hours, or over night.
  3. Put the marinated chicken in a pan, skin-side up, and cook for 30 minutes, or until internal temperature reaches 180 degrees. After 15 minutes, baste chicken with marinate.

Roasted Beets with a Balsamic Honey Sauce
(Adjusted from a recipe from Everyday Food)

  • 1 bunch beets, peeled and cut into 1-inch pieces
  • 2 T. balsamic vinegar
  • 1 t. honey
  • 2 t. lemon juice
  • 2 t. lemon zest
  1. Drizzle beets with olive oil, salt, and pepper. Cover with foil and roast in the oven at 425 until tender, 30-45 minutes.
  2. Combine the rest of the ingredients. When beets are finished cooking, toss in dressing and serve.
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