| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 4 serving |
| Level: | Easy |
| Total: | 2 hr 35 min |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 20 min |
| Yield: | 4 serving |
Ingredients
- 1/2 cup reduced sodium soy sauce
- 1/4 cup brown sugar
- 1 tablespoon chopped garlic
- 1 (1-inch) piece peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced
- 2 pounds skin-on boneless chicken thighs
- 1 tablespoon canola oil
- 2 cups conventional white rice
- 1 teaspoon salt
- 3 1/2 cups water
- 2 bunches scallions, ends removed
Instructions
- In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
- Preheat a grill or grill pan over medium heat.
- Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
- In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
- While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe “Chicken Pot Stickers”. Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe “Chicken Pot Stickers”)
- Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 960 |
| Total Fat | 42 g |
| Saturated Fat | 11 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 222 mg |
| Sodium | 1485 mg |
| Serving Size | 1 of 4 servings |
| Calories | 960 |
| Total Fat | 42 g |
| Saturated Fat | 11 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 2 g |
| Sugar | 10 g |
| Protein | 48 g |
| Cholesterol | 222 mg |
| Sodium | 1485 mg |
Reviews
Sorry, but this was almost inedible. So, so salty. Also, 8 minutes on each side on a medium high grill is too long. Had to throw it out.
Easy and delicious!
It looks and sounds great, but there is one thing i don’t get…. where is the teriyaki ?? is it just called chicken teriyaki without any teriyaki sauce ?! i’m a noob so don’t judge me if I’m wrong ..
Amazing Recipe! I used skinless, boneless chicken breasts and brown rice. After the chicken cooked, I lightly browned a can of drained pineapple slices in the same pan, and also made a side dish of snow peas. (I added a bit more chicken so that I could make extra pot stickers for the round 2 recipe). I had a small amount of leftovers which I chopped up, and along with the leftover rice and a bit of pot sticker sauce, this made a wonderful teriyaki bowl for lunch.
Very good! I used rice noodles instead.. put ginger slices in the water while it was boiling. Wish I had made more sauce… yummy
This was SUPER easy and fantastic. I did use the outside grill instead of indoor, though. Satisfied all palates at the table. Girls 8 & 10, boys 22 & 23 plus me & my husband. All agreed it was a keeper! I did not make the Ginger Rice I made Special Fried Rice from Rachael Ray which is always a hit.
GREAT! we like spicy food and this one is a real winner! PLUS is REALLY easy easy easy.
Oh my God, this was the bomb.. My local store only had skinless boneless chicken thighs. So I bought bone in thighs with skin on and deboned it at home. I used the recommended amount for marinate and added half more soy sauce and sugar, as the marinate would not completely cover the chicken. I added half cup of rice wine vinegar to give it a tang, 1 tbsp sesame oil and 1 tbsp garlic chilly sauce. As the my grill pan was too small, I grilled it directly on my gas grill. I brushed the chicken with the reduced marinate and grilled scallions and made ginger sticky rice. My son who is the food critic loved it. He said it tasted better than the restaurant teriyaki chicken. Definitely will make it again Easy, economical and above all very tasty.
This recipe was delicious! I didn’t make the ginger rice, but the marinade for the chicken was easy and tasty. I marinated it overnight and it was perfect. Will make again!!!
Delicious! Was looking for something quick and easy for my boneless skinless thighs. Subbed ground ginger and garlic powder and it was still good. Tastes just like chicken from Chinese restaurant.