Honey Teriyaki Chicken

Martha’s Honey Teriyaki Chicken (May Martha Stewart Everyday Food) survived a very bumpy ride at my house, but was still good! Here’s the low down. I whipped this up on a weeknight. Very simple to construct – garlic, ginger, soy sauce, honey and rice wine vinegar. No problem. I substituted boneless chicken breasts for thighs.

teriyaki-chickPoor little Teen Martha had to leave for an evening school event and I was feeling guilty because Mr. MarthaandMe has been working so late the past few weeks that it seems she never gets to eat dinner with us. So I stuck this in the oven and cooked it up for her, thinking I could just warm it up for our dinner later.

She liked it and even came back for more, which is unusual. Later, Mr. MarthaandMe called to alert me he was on his way home, so I stuck it back in the oven and heated up the rest of the food (some wild rice and vegetables). Everything was ready when he pulled in the driveway. But then he sat in the car for 20 minutes on a phone call. The chicken was looking a little dark by this point, but I pulled it out and was ready to serve when someone showed up at the door to talk to him about an estimate on some work we need done around the house. So the chicken was on hold again. By the time we finally ate, it was almost 8 pm and poor little Dude Martha was doubled over in agony.

I had little hope that the chicken would be edible at this point- but it was! And it was good! My only suggestion would be that this really needs to marinate before you cook it. We dipped each bite in the sauce since nothing really soaked in. Dude Martha ate his chicken nuggets (his request) but then at the end of dinner asked if he could taste this. He loved it and scarfed down an entire piece. I’ll definitely be making this one again.

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2 Responses to Honey Teriyaki Chicken

  1. Gen Hobart says:

    I saw your link on Martha’s page. I just wanted to say I really like your ‘Martha and Me’ blog. I also tried this recipe and it was great. I used the thighs as per the recipe and they were wonderfully juicy. I do agree about the flavor not quite soaking into the meat. But, I just poured the leftover juices from the pan into small ramekins and used it as nice dippng sauce. Oh, and the sauce is divine over rice! And I will be making this again as well, possibly experimenting with different types of chicken like breasts or legs. Ooooh, this would make a great asian hot wing sauce. Hmmm.

  2. marthaandme says:

    Thank you! Good to know it was good with thighs, too. You’re right about the wings. It would be terrific on wings.

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