Baked Teriyaki Chicken

Baked Teriyaki Chicken Easy to double for a large group. Ingredients 1 tablespoon cornstarch 1 tablespoon cold water 1/2 cup white sugar 1/2 cup soy sauce 1/4 cup cider vinegar 1 clove garlic, minced 1/2 teaspoon ground ginger 1/4 teaspoon ground black pepper 12 skinless chicken thighs Directions In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles. Preheat oven to 425 degrees F (220 degrees C). Place chicken pieces in a lightly greased 9×13 inch baking dish. Brush … Continue reading Baked Teriyaki Chicken

Grilled Doves Teriyaki

This recipe calls for homemade teriyaki sauce, which I think is better, but you can of course use a store-bought teriyaki sauce. The longer you marinate the doves in the sauce, the stronger tasting and saltier they will get. I like to keep them in the marinade only an hour. Course: Main Course Cuisine: American Serves: 4 people Author: Hank Shaw Ingredients SAUCE 1/4 cup sake 1/4 cup mirin (a Japanese sweet wine) 2 tablespoons lime juice or rice vinegar 3 tablespoons soy sauce 2 teaspoons sugar 1/2 teaspoon corn starch (optional) DOVES 12 doves or 4 pigeons 3 tablespoons … Continue reading Grilled Doves Teriyaki