*Chicken Teriyaki-ish

Chicken Teriyaki-ish


8 bone-in, skin-on chicken thighs  (about 4 lbs)

1/2 cup soy sauce

1/2 cup (packed) brown sugar

2 tablespoons Dijon mustard

1 tablespoon grated fresh ginger

2 cloves garlic, finely minced

1/4 teaspoon freshly ground black pepper


1. Place the chicken thighs in a bowl. Mix all the remaining ingredients together in another bowl, and pour the mixture over the chicken. Cover, and marinate the chicken in the refrigerator for at least 3 hours or as long as overnight.

2. About 1 hour before you want to serve the chicken, preheat the over to 350F.

3. Place the chicken in a baking dish or roasting pan, and bake, basting occasionally, until it is browned and cooked through, about 50 minutes.

4.  Serve the chicken ho or at room temperature. 

My tips:

We have chicken snobs in our home so I do not use chicken thighs. I used chicken breast.  Just know that you cook the breast about half the time of the thighs or they will dry out.  We served it with Thai Basil Rice (check the recipe list!) Perfect combo!

This recipe is from The Crabby Cookbook by Jessica Harper. You can find her on Twitter @thecrabbycook or her blog, http://www.thecrabbycook.com