"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Two Minute Teriyaki Chicken Recipe

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This recipe for Two Minute Teriyaki Chicken, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Willie
Added: Thursday, September 25, 2008


8 boneless chicken thighs
1 cup soy sauce
1 cup grape juice
1/2 cup brown sugar
1 teaspoon garlic powder
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon toasted sesame seeds

1. Trim excess fat off the chicken thighs. Rinse with cold water and pat dry with paper towels. Place in a large re-sealable plastic bag and refrigerate until ready to use.

2. In a bowl, combine the Marinade ingredients. Place marinade over the prepped chicken thighs and refrigerate the chicken for a minimum 3 hours, or overnight.

3. Preheat the barbecue grill to medium-high. Remove the chicken from the marinade and place on the grill. Discard the marinade. NOTE: NEVER baste with marinade that was used for raw meat.

4. Cook the chicken thighs on both sides until cooked but still juicy. You can use a meat thermometer to confirm that it has reached 170 degrees, or you can cut it open to confirm doneness. Enjoy!




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