Easy Teriyaki Chicken

 I have tried to make teriyaki chicken in the past and never liked how it turned out. I saw this recipe and decided maybe to stop being a cheapskate and actually buy chicken thighs instead of using chicken breasts like I always have on hand. It tasted a million times better. So, moral of the story, don't always be a cheapskate! Use thighs. 

Also, my other tip is to use a really good pan. I have now invested in more cast iron and use that when I want my food to actually turn out good. Who knew? Plus we all need more iron in our diet, so here is hoping you all cure your anemia problems by cooking more with cast iron pans.

INGREDIENTS

• 1/4 cup soy sauce
• 3 Tbsp brown sugar
• 1 Tbsp water 
• 1 clove garlic, minced 
• 1 tsp grated fresh ginger 
• 2 Tbsp cooking oil, divided 
• 1.75 lbs. boneless, skinless chicken thighs

INSTRUCTIONS 

• Prepare the marinade first. Stir together the soy sauce, brown sugar, water, garlic, ginger, and 1 Tbsp of the cooking oil in a bowl.
• Place the chicken in a shallow bowl or dish, then pour the marinade over top. Turn the chicken a couple of times to make sure it's well coated. Let the chicken marinate for 30 minutes to one day (refrigerated), turning the chicken occasionally as it marinates.
• When ready to cook the chicken, heat the remaining 1 Tbsp cooking oil in a large skillet over medium heat. Once hot, add the chicken, discarding the remaining used marinade.
• Cook the chicken for about 5-7 minutes on each side or until cooked through and the liquid in the skillet has reduced to a light coating of glaze on the chicken.
• Transfer the chicken to a cutting board and let it rest for about 5 minutes before slicing and serving.