Welcome to Life at the Holman's.

Within this blog, you will find everything from recipes to school ideas to everyday fun stuff and things we have learned along the way. From time to time you will find just a tidbit of our journey here in Oklahoma. Enjoy!

Monday, April 25, 2011

What's For Dinner? - Baked Teriyaki Chicken

It has been a while since I have posted a recipe.  Honestly, I have just not had time to try new things or experiment around with cooking new meals.  However, tonight's meal was a keeper so I thought I would share.

I am a member of the Allrecipes.com site.  It is a sight that I have mentioned in the past as a great resource for recipe ideas.  You can find a recipe for just about anything.  If your looking for that wonderful recipe that your great great grandma used to make that everyone calls by a different name and you have never been able to figure out how to make, this is a great site to start your search.  All you have to do is type in the recipe name in the search.  For example, where I grew up we called this wonderful chocolate desert with chocolaty fudge icing by the name of Mississippi Mud Cake.  Since I grew up along the Mississippi, this name was fitting in our area.  However, many people know the same cake as Texas Sheet Cake. (I am sure there are probably other names for the same cake, too.)  That is where the site comes in handy because you can type in a recipe by whatever ol' name you know it as, and many times find just what you are looking for.

However, if that does not produce the results you need, there is a question and answer/recipe request area that you can use.  Just describe the type of recipe you are looking for and within a short time (usually), someone will respond.  I have never posted a question that someone has not at least attempted to answer.  And...most of the time the advice is great!  You can also use this area to get recipe ideas for a meal.  For instance, if you have some chicken thighs and don't know what to make, just ask the group for ideas.  You are notified through your email every time someone responds.

That brings me to today's recipe.  I am subscribed to a newsletter form Allrecipes.com, and this week one of the recipes caught my eye - Baked Teriyaki Chicken.  You can find the direct link to the recipe here.  We made it tonight, and  after taking a vote, the entire family agreed that this recipe was a keeper.  The only thing I would change next time would be to make about half again the amount of sauce.  My family really liked the sauce, and I made the meal with rice so a little extra sauce would have been a great addition for spreading on top of the rice.  In addition to the chicken and rice, we had broccoli, raw carrots and celery, and ice tea.  Unfortunately, I really did not know what to expect from the meal so I did not get any pictures, but the picture on the recipe site is actually pretty close to what it looks like except we did not have that much sauce.
Baked Teriyaki Chicken Recipe
Picture from Allrecipes.com website
Baked Teriyaki Chicken
1 Tbsp. Cornstarch
1 Tbsp. Cold Water
1/2 c. Sugar
1/2 c. Soy Sauce
1/4 c. Apple Cider Vinegar
1 Minced Garlic Clove
1/2 tsp. Ground Ginger
1/4 tsp. Black Pepper
12 Skinless Chicken Thighs

Preheat oven to 425 degrees.  Combine all the above ingredients (except chicken) in a saucepan.  Let simmer, stirring frequently until the mixture boils and thickens.  Remove from the heat. Place the chicken thighs in a 9X13 pan and pour the sauce over the top of the chicken.  Turn the chicken  to make sure all sides are coated.  Bake 30 minutes.  Then turn the chicken and bake for an additional 30 minutes.  The recipe suggests to brush with sauce every 10 minutes.  However, I just returned the chicken about halfway through the last 30 minute baking segment to help re-coat it and keep it from drying out, and it was fine.  

When we made our chicken, I accidentally got a bag of chicken legs out of the freezer instead of thighs.  So we had about 6 chicken legs as well as 3 chicken thighs (not overly huge chicken thighs) in our 9X13 pan.  This worked out fine, and they cooked evenly.  As a matter of fact, I cut off about 5 minutes of cooking time, and the chicken was cooked to the perfect "done-ness" and was very moist.  So the cooking times will definitely vary according to your specific oven as well as the size of the chicken thighs that you have.