Here's the first of the 365 recipes of 2009. This is the Broiled Boneless Chicken recipe from page 641 of How to Cook Everything. It's one of the Essential Recipes that can be modified in a bunch of ways. I went with the base version, which is basically just broiled chicken with very light seasoning. I started with 3 chicken breasts and pounded them a bit flatter. I covered them with about 3-4 cloves of garlic, some olive oil, salt and pepper. I let it marinate in the pan for a little while as I made the 5-Minute Drizzle Sauce (which I will
post about soon). I turned on the broiler, put the
skillet in and cooked for about 3:45 per side.
The second picture is how it looked like when I yanked it from the oven and put some lemon juice on it.
I've never cooked chicken with a broiler before. I've done it on the grill and in a skillet a million
times, but this was really simple.
Notes: The texture was awesome. It was as juicy and well cooked as any chicken I've ever made.
Modifications: Next time I could use less olive oil. I could've gotten by with half of what I used for sure. Might be worth trying with 3:30 or
even less of cooking to see if that might be even better. Lots of variations on the technique in the book to try.
Make again?: Definitely, either like this or with some different spice combinations.
2 comments:
I got my new pots and pans today. Will let you know how they work once I use them. I'm excited.
I'm trying this today.
From allrecipes.com
Baked Teriyaki Chicken
SUBMITTED BY: Marian Collins PHOTO BY: TOTOJANG
"A much requested chicken recipe! Easy to double for a large group. Delicious!"
RECIPE RATING:
This recipe has been rated 1,825 times with an average star rating of 4.7
Read Reviews (1,415)
Review/Rate This Recipe
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 1 Hr 30 Min
SERVINGS
(Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
* 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
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. 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.
2. Preheat oven to 425 degrees F (220 degrees C).
3. Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.
4. Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.
Post a Comment