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.
- 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
- Prep a grill, or preheat the oven to 425 degrees.
- Combine marinate ingredients and pour over chicken. Marinate 2-3 hours, or over night.
- 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
- Drizzle beets with olive oil, salt, and pepper. Cover with foil and roast in the oven at 425 until tender, 30-45 minutes.
- Combine the rest of the ingredients. When beets are finished cooking, toss in dressing and serve.