I had planned to create a handmade cookbook for my daughter. My stepmom made one for me, with hundreds of family recipes handwritten in perfect cursive. My mother-in-law made one for me with all of her favorite recipes woven with bits of family history. I started writing out recipes for my daughter, but with an active little boy always nearby my handwritten recipes were little more than chicken scratch with a side of ink blobs. She is now looking at grad schools and I was beginning to worry that I would be sending her off without a cookbook and she would be forced to live off Rice Chex…
Last week she asked me if I would mind if she cooked dinner, because she wanted to try my Ginger Teriyaki marinade on chicken. I had absolutely no objections to her cooking! She went to the computer, looked up this site, found the recipe and used the print recipe button. Then she used the search function to find the Glazed Carrots recipe, printed it out and went off to the kitchen to start cooking.
And it dawned on me that I have been making a cookbook for her.
- 6 - 8 chicken thighs
- ¼ cup teriyaki sauce (to make this gluten-free use Bragg's Liquid Aminos)
- 1 teaspoon honey
- 1 teaspoon sesame oil
- 1 teaspoon freshly grated ginger ( or ½ teaspoon ground ginger)
- 1 garlic clove, minced
- 1 tablespoon finely diced onion
- Preheat oven to 375 degrees.
- In a small bowl, combine teriyaki sauce, honey, sesame oil, ginger, garlic, and onion.
- Place chicken thighs ugly side up in a baking dish. Drizzle half of marinade over the meat.
- Place in the oven and cook for 20 minutes. Flip the chicken and drizzle with the remaining marinade. Bake for an additional 20 minutes or until juices run clear.
My husband’s version:
My husband decided he wanted to play with the recipe too and on Sunday he “barbecued” a couple pounds of chicken breasts. He doubled the marinade. Placed all of the chicken breasts in a 13 x 9 baking pan and poured all of the marinade over the chicken. He baked it at 350 degrees for 40 minutes, then placed it on the barbecue for a couple of minutes on each side to add flavor and stripes.