Oct 25 2008
A Hearty Meal for the Weekend: Teriyaki Chicken
Sometimes on the weekend, there’s more time to cook a heartier meal. I never stray from recipes that are more difficult. When I was young, I used to prepare meals with my parents that are more complex. I loved it because it gave me a challenge, and the food was rewarding. I hope you also let your children help when you’re preparing meals that are a bit more difficult.
This teriyaki chicken recipe takes a longer time to cook. It has to marinate for three hours, and then cook in the oven for another hour. I consider this a “weekend” meal. I’d never try this on the weekday, but for the occasional special Saturday dinner, I’ll prepare this. It is pretty tasty, and it also feels like Thanksgiving.
Weekend Teriyaki Chicken
Ingredients
1 whole chicken, cut into halves
3/4 cup sugar
3/4 cup low-sodium soy sauce
2 tablespoon fresh ginger root, grated
4 cloves garlic, minced
Pinch of black pepper
Directions
In the afternoon, pat chicken halves dry with paper towels. In a baking dish, place the chicken with its cut side down.
In bowl, let your children combine the sugar, soy sauce, ginger, garlic, and black pepper. Mix the sauce well and then pour over the raw chicken. Make sure that the chicken is evenly coated.
Cover the baking dish and refrigerate for 3-4 hours.
An hour before you plan to serve dinner, preheat the oven to 350 degrees. Take the chicken out of the oven and place it in the oven.
Bake uncovered for one hour, basting every 10 minutes or so.
After an hour, remove from oven and test for its doneness. Make sure that the meat is no longer pink. Let it cool, cut into small pieces, and serve for dinner.
