Hello everyone! I have a chicken glaze for you today. I just made this for dinner tonight and it came out pretty good. So, I whipped out my camera and snapped a few shots so I can share with you guys! It’s sweet and savory. The marinade creates a glaze over the chicken when sautéed. This is a recipe that requires the chicken to marinade for 1-2 hours (just a forewarning). Due to the sugar, the marinade causes a bit of blackening when cooked. If you don’t prefer that, you can avoid the blackening by baking it instead. Nonetheless, I hope you try it out & like it!
Ingredients:
Boneless&Skinless Chicken Thigh – 1.5lb/pkg
Teriyaki Sauce – 1/4 cup
Dark Brown Sugar – 1 tbsp
Cooking Wine – 1 tbsp (I used rice wine for this recipe)
Mirin – 1 tbsp (Mirin substitute: 1 Tbsp vinegar +1/2 tsp. granulated sugar)
Garlic – 1/2 tsp
Ginger – 1/2 tsp
Steps:
1. Rinse chicken & place in a large bowl or ziploc bag
2. Combine all the ingredients, mix, and set aside for 1-2 hours
3. Liberally oil the pan, and cook for ~4-5 minutes each side on high/med-high heat
*I put the lid on the pan while browning both sides to let the meat cook a little faster, but it’s optional*
4. If baking, place in oven at 375F and bake for about 20 minutes until cooked all the way through
Crackers&Brie 