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CHICKEN - Teriyaki chicken with rice
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| Ingredients | |
| 1/2 cup | reduced sodium soy sauce |
| 1/4 cup | brown sugar |
| 1 tablespoon | chopped garlic |
| 1 (1-inch) piece | peeled, fresh ginger, divided use, 1/2 grated the other half thinly sliced |
| 2 pounds | skin-on boneless chicken thighs |
| 1 tablespoon | canola oil |
| 2 cups | conventional white rice |
| 1 teaspoon | salt |
| 3 1/2 cups | water |
| 2 bunches | scallions, ends removed |
Directions
In a large plastic resealable bag, add the soy sauce, brown sugar, garlic, and grated ginger and mix until the sugar is dissolved. Put the chicken thighs into the bag with the marinade. Seal and refrigerate at least 2 hours or as long as overnight.
Preheat a grill or grill pan over medium heat.
Remove the chicken from the marinade and set aside. Put the marinade in a pot over medium heat and reduce by half. Oil the grill grates with canola oil, arrange the chicken on the grill, skin-side down and cook for 8 minutes per side. Brush the chicken liberally with the reduced marinade before turning. (Reserve 1 piece of chicken for the Round 2 Recipe. Chicken Pot Stickers.)
In a medium pot combine the rice, sliced ginger, salt and 3 1/2 cups of water. Bring to a boil over medium heat, then reduce the heat to low and cover. Let cook until the rice has absorbed all the water and is fluffy, about 15 to 20 minutes.
While the chicken is cooking, put the scallions on the grill, reserve 1 uncooked scallion for Round 2 Recipe "Chicken Pot Stickers". Cook until wilted, about 2 minutes per side. (Reserve 2 grilled scallions for Round 2 Recipe "Chicken Pot Stickers")
Transfer the rice to a serving platter, discarding the sliced ginger. Top with the cooked chicken, garnish with grilled scallions and serve.
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