We haven’t been able to replenish our fridge with groceries in the past couple of weeks, so we managed to whip up this recipe last night for dinner with what we had on hand. I was browsing the Martha Stewart magazine called Everyday Food and came across this Honey-Teriyaki Chicken with Asian Cabbage Slaw that looked delicious and satisfying. We were very pleased with the outcome!
The recipe calls for 8 bone-in skin-on chicken thighs, but we only had a mix of thighs and drumsticks. Also, we removed the skin to save calories! In a large bowl, mix together 1/2 cup of honey, 2 tbsp rice vinegar, 2 tbsp soy sauce, 4 garlic cloves minced, 2 tbsp peeled and grated fresh ginger, 1 tbsp salt, and 1/2 tsp pepper. Add the chicken and toss to coat. (We tweaked this recipe by adding less honey and a little bit more soy sauce).
Transfer the chicken and sauce onto a baking sheet and put it into a 475-degree oven.
The total cook time should be about 25-30 minutes, but for every 10 minute intervals, take the chicken out and baste it with the pan juices.
To go along with the honey-teriyaki chicken, we made an Asian cabbage slaw which really goes well with this meal. In a large bowl, combine 2 tbsp fresh lime juice, 2 tbsp rice vinegar, 1 tbsp vegetable oil, 2 tsp sugar, and season with salt and pepper.
To the dressing, add 1/2 small head shredded Savoy or green cabbage, 1 cup fresh cilantro leaves, 4 scallions, 1 grated carrot, and 1/2 fresh jalapeno, minced. Toss together to combine.
Believe it or not, this picture looks really similar to the one in the magazine! We're just happy we made it healthier by taking off the skin. The chicken was moist and flavorful from the honey-teriyaki glaze and the slaw was mild and refreshing. We had our dinner, and ended the night with popcorn and a movie.